Dolly Parton’s Butternut Scotch Pie Recipe
Dolly Parton’s Butterscotch Pie is an old-fashioned Southern dessert with a buttery pecan crust and a silky brown sugar filling. The combination is simple but memorable, with a rich butterscotch flavor that feels right at home on a holiday dessert table or after a Sunday dinner.
The filling is smooth and creamy, while the pecan crust adds a pleasant nutty crunch underneath. A generous spoonful of whipped cream and a sprinkle of chopped pecans finish each slice without taking away from the classic butterscotch flavor.
Why You’ll Reach for This Pie Again
- Old-Fashioned Flavor: Brown sugar, butter, vanilla, and pecans create a classic Southern dessert profile.
- Simple Crust: The pecan crust comes together without traditional pastry dough.
- Make-Ahead Friendly: The pie needs several hours to chill, making it convenient for preparing ahead.
- Elegant Presentation: Whipped cream and chopped pecans give each slice an easy finishing touch.
- Stovetop Filling: The butterscotch mixture thickens on the stovetop before the final bake.
- Holiday Worthy: Its nostalgic flavors fit naturally into Thanksgiving, Christmas, and other special gatherings.
Chef’s Tip: Stir the filling constantly while it thickens on the double boiler. This helps keep the cornstarch and flour evenly incorporated and prevents lumps.
Dolly Parton’s Butternut Scotch Pie
Dolly Parton’s Butterscotch Pie is a rich, old-fashioned Southern dessert with a buttery pecan crust and silky brown-sugar butterscotch filling. Finished with a generous dollop of whipped cream, this simple pie has the nostalgic, comforting flavor that makes it perfect for holidays, Sunday dinners, and family gatherings. The recipe is traditionally made with a pecan crust and a stovetop butterscotch filling.
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Servings: 8
Equipment
- 9-inch pie plate
- Double boiler or heatproof bowl over a saucepan
- Medium Saucepan
- Rubber spatula
Ingredients
For the Pecan Crust
- 1¾ cups finely chopped pecans
- 3 tablespoons unsalted butter softened
- 3 tablespoons packed brown sugar
- ¼ teaspoon salt
- Nonstick cooking spray
For the Butterscotch Filling
- 1 cup packed brown sugar
- 2 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- ¼ teaspoon salt
- 2 large egg yolks lightly beaten
- ¾ cup sweetened condensed milk
- ¾ cup water
- 1 tablespoon vanilla extract
For Serving
- Whipped cream for topping
- Chopped pecans optional
Instructions
- Preheat the oven to 375°F (190°C) and lightly coat a 9-inch pie plate with nonstick cooking spray.
- Combine the chopped pecans, softened butter, brown sugar, and salt in a bowl. Mix until the pecans are evenly coated and the mixture holds together when pressed.
- Press the pecan mixture firmly into the bottom and up the sides of the pie plate to form an even crust.
- Bake for 10–15 minutes, until fragrant and lightly browned. Remove from the oven and let the crust cool. Reduce the oven temperature to 300°F (150°C).
- For the filling, combine the brown sugar, cornstarch, flour, butter, and salt in the top of a double boiler. Cook over medium-high heat, stirring until combined.
- Add the beaten egg yolks and gradually whisk in the diluted sweetened condensed milk. Continue stirring constantly until the mixture thickens and smoothly coats the back of a spoon, about 5–7 minutes.
- Stir in the vanilla extract and immediately pour the warm filling into the cooled pecan crust.
- Bake at 300°F (150°C) for about 15 minutes, just until the filling is warmed through and lightly set.
- Remove the pie from the oven and let it cool completely at room temperature.
- Refrigerate for at least 2 hours, or until thoroughly chilled and firm.
- Slice and serve each piece with a generous spoonful of whipped cream and a sprinkle of chopped pecans, if desired.
Notes
- Don’t overbake the filling: The butterscotch filling should be creamy and softly set rather than firm or dry.
- Press the crust firmly: A compact pecan crust holds together much better when sliced.
- Watch the filling carefully: Stir constantly while cooking to prevent the flour and cornstarch from clumping.
- Cool before chilling: Let the pie cool at room temperature before transferring it to the refrigerator.
- Make ahead: This pie can be prepared a day ahead and refrigerated overnight.
- Storage: Cover and refrigerate for up to 4 days. Add whipped cream just before serving.
Troubleshooting Tips for a Better Pie
- Loose Crust: Press the pecan mixture firmly into the pie plate so it forms a compact base and sides.
- Lumpy Filling: Whisk continuously while the thickening mixture cooks.
- Overly Firm Filling: Avoid extending the final baking time beyond what is needed for the filling to lightly set.
- Uneven Crust: Spread the pecan mixture evenly across the bottom and sides before baking.
- Filling Not Thick Enough: Continue cooking the filling until it smoothly coats the back of a spoon.
- Crust Browning Too Quickly: Keep an eye on the crust during its initial bake and remove it once lightly browned and fragrant.
Easy Ways to Change It Up
- Extra Pecan Topping: Add more chopped pecans over the whipped cream for additional crunch.
- Caramel Finish: Drizzle caramel sauce over individual slices for a richer presentation.
- Toasted Pecans: Toast the optional pecans before using them as a topping for deeper nutty flavor.
- Vanilla Whipped Cream: Add vanilla to homemade whipped cream for a complementary topping.
- Chocolate Accent: Add a small amount of chocolate sauce over each slice for a different dessert profile.
- Mini Pies: Use the pecan mixture and filling to create smaller individual portions in suitable pie dishes.
Serving Suggestions
Top each slice with freshly whipped cream and a few toasted pecans for the classic presentation.
For an extra indulgent dessert, drizzle each slice with a little praline sauce before serving.
Serve this pie after a Southern-style dinner with coffee, tea, or a glass of milk.
Storage Tips for Freshness
- Refrigerate: Cover the pie and refrigerate for up to 4 days.
- Keep Covered: Use a secure cover to protect the chilled filling from absorbing refrigerator odors.
- Add Toppings Later: Add whipped cream just before serving rather than storing it on the entire pie.
- Prepare Ahead: The pie can be made a day ahead and refrigerated overnight.
- Slice as Needed: Keep the remaining pie covered and slice individual portions when ready to serve.
Frequently Asked Questions
- What makes this pie different from a traditional pastry-crust pie?
Instead of a flour-based pastry crust, this recipe uses finely chopped pecans combined with butter, brown sugar, and salt. - Why is a double boiler used for the filling?
The double boiler provides gentle, indirect heat while the filling thickens, making it easier to control the cooking process. - How do I know when the butterscotch filling is ready?
It should thicken enough to smoothly coat the back of a spoon after about 5–7 minutes of constant stirring. - Why does the crust need to cool before adding the filling?
Cooling the baked crust provides a stable base for the warm filling and helps maintain the crust’s structure. - What temperature is the pie baked at after the crust is prepared?
The oven temperature is reduced to 300°F (150°C) for the final baking stage. - Why does the pie need to chill for at least two hours?
Chilling allows the filling to become thoroughly firm enough to slice cleanly. - Can I prepare this pie the day before serving?
Yes. The recipe notes that it can be prepared a day ahead and refrigerated overnight. - When should I add the whipped cream?
Add the whipped cream when serving rather than storing it on the entire pie.
