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.