This butterscotch pie recipe is a slice of Southern heaven straight from Dolly Parton’s kitchen to yours. Rich, velvety butterscotch filling nestled in a flaky homemade crust and topped with clouds of fluffy meringue – it’s the kind of dessert that makes time stand still at the dinner table. If you’ve been searching for authentic butterscotch pie recipes that deliver that perfect balance of sweet and buttery goodness, you’ve struck gold with this one. Dolly’s version stands out among all recipes for butterscotch pie with its depth of flavor that only comes from slow-cooked butter and brown sugar.
Why You’ll Love This Recipe
- Pure Nostalgia: This classic butterscotch pie recipe captures the essence of Southern comfort desserts that grandmas have been making for generations.
- Show-Stopping Appearance: The glossy butterscotch filling and perfectly browned meringue peaks make for a dessert that’s as beautiful as it is delicious.
- Make-Ahead Friendly: This is one of those butterscotch pie recipes that actually tastes even better after setting up in the refrigerator overnight.
- Crowd-Pleaser: Trust me, this will become your go-to when you need a dessert that impresses everyone at the table.
- Authentic Flavor: Unlike store-bought versions, this homemade recipe for butterscotch pie delivers that deep, caramelized butterscotch flavor that can’t be faked.
Ingredients
For the Crust:
- All-purpose flour – Creates that perfect flaky texture for your butterscotch pie
- Salt – Just a pinch enhances all the flavors
- Shortening – The secret to Dolly’s ultra-flaky crust
- Ice water – Keeps the dough cold, which is crucial for flakiness
For the Butterscotch Filling:
- Brown sugar – The foundation of any great butterscotch pie recipe, providing that deep caramel flavor
- Butter – Unsalted works best so you can control the saltiness
- Egg yolks – Adds richness and helps thicken the filling
- Whole milk – Creates the creamy base for your butterscotch
- Vanilla extract – A flavor enhancer that rounds out the butterscotch
- Salt – A small amount amplifies the butterscotch flavor
- Corn starch – Thickens the filling to perfect sliceable consistency
For the Meringue:
- Egg whites – Save these from the eggs used in the filling
- Cream of tartar – Stabilizes the meringue
- Sugar – Sweetens and helps create those beautiful peaks
How to Make Dolly Parton’s Butterscotch Pie
There’s something magical about making butterscotch from scratch. Unlike other butterscotch pie recipes that rely on instant pudding, this authentic approach creates a depth of flavor that’s absolutely worth the extra few minutes. The process of watching butter and sugar transform into that signature butterscotch color is almost as satisfying as taking your first bite!
Tips for Butterscotch Pie Success
- Low and Slow: When cooking your butterscotch filling, keep the heat medium-low. Rush this step, and you’ll miss out on that complex flavor that makes the best recipes for butterscotch pie stand out.
- Temper Your Eggs: Pour a little hot mixture into the egg yolks before adding them to the pot. This prevents scrambled eggs in your butterscotch!
- Meringue Secrets: Make sure your egg whites are at room temperature and your bowl is completely grease-free for the highest, fluffiest meringue.
- Seal the Edges: When adding meringue, make sure it touches the crust all around to prevent shrinking during baking.
- Cool Completely: Patience pays off! Let this butterscotch pie cool fully before slicing for clean, picture-perfect pieces.
Serving Suggestions
This butterscotch pie recipe shines all on its own, but if you’re feeling extra indulgent, a small scoop of vanilla ice cream alongside creates a hot-and-cold combination that’s simply divine. For true butterscotch enthusiasts, drizzle a little extra butterscotch sauce over the top just before serving. When searching through recipes for butterscotch pie, you’ll find many serving variations, but sometimes the classic approach is best – a fork, a plate, and a moment of pure dessert bliss.
Storage Tips
If you’re lucky enough to have leftovers (I rarely do!), cover any remaining butterscotch pie loosely with foil rather than plastic wrap, which can make the meringue weep. It’ll keep beautifully in the refrigerator for up to 3 days, though the meringue is at its peak on day one.
Why This Butterscotch Pie Recipe Stands Out
What makes this particular recipe special among the countless butterscotch pie recipes out there? It’s all about balance. The filling isn’t too sweet, allowing the buttery caramel notes to shine through. The meringue is substantial without overwhelming the star of the show. And that crust – oh, that crust! Dolly’s technique creates the perfect vessel for holding all that butterscotch goodness.
When you’re craving a dessert that combines nostalgic comfort with show-stopping presentation, this classic recipe for butterscotch pie delivers every single time. It’s the kind of recipe that gets requested at every family gathering and might just make you famous in your neighborhood potluck circuit!
A Little Bit of History
Dolly Parton’s butterscotch pie recipe has a sweet story behind it, like many of her contributions to Southern culture. While searching through recipes for butterscotch pie, you’ll find many variations, but Dolly’s version stands apart with its perfect balance of homespun charm and decadent flavor. Butterscotch pies have been a staple in Southern cooking for generations, often featured at church socials and family gatherings. Dolly’s recipe captures that heritage while adding her own special touch that makes it unforgettable.
Variations to Try
The beauty of classic butterscotch pie recipes is their versatility. Here are some delicious ways to make this recipe your own:
- Chocolate Drizzle: For chocolate lovers, a light drizzle of melted dark chocolate over the meringue adds a beautiful contrast.
- Nutty Crust: Add some crushed pecans to your pie crust for a nutty dimension that complements the butterscotch beautifully.
- Bourbon-Infused: For an adult version, a tablespoon of good bourbon added to your butterscotch filling creates an incredible depth of flavor.
- Mini Pies: Transform this recipe for butterscotch pie into adorable mini versions using a muffin tin – perfect for portion control (or not!).
Troubleshooting Your Butterscotch Pie
Even experienced bakers sometimes face challenges when making butterscotch pie. Here are solutions to common issues:
- Runny Filling: If your filling isn’t thickening properly, you may need to cook it a bit longer or add a touch more cornstarch mixed with cold water.
- Weeping Meringue: Those little beads of moisture on top? They happen when meringue is added to a cool filling. Always add meringue to a hot filling for best results.
- Shrinking Meringue: Make sure your meringue touches the crust all around to anchor it and prevent pulling away during baking.
Perfect Pairings
When serving this magnificent butterscotch pie, consider complementing it with:
- A freshly brewed cup of coffee with notes of caramel or vanilla
- A small glass of bourbon for those who enjoy spirits
- A scoop of vanilla bean ice cream for an extra-special treat
I’ve tried countless butterscotch pie recipes over the years, but this one from Dolly Parton truly takes the crown. There’s something about the way the butterscotch flavor develops and deepens as it cools that makes this particular recipe for butterscotch pie absolutely irresistible. I promise, once you’ve made this version, you’ll never look at butterscotch pie the same way again!
From My Kitchen to Yours
I still remember the first time I made this butterscotch pie recipe for my family. The kitchen filled with that incredible aroma of caramelized sugar and butter, and everyone kept finding reasons to wander in and ask, “Is it ready yet?” That’s the magic of exceptional butterscotch pie recipes – they create anticipation that’s almost as delicious as the dessert itself. When that first fork finally broke through the delicate meringue into the smooth butterscotch filling, there was a moment of silent appreciation before the chorus of “WOWs” began.
Frequently Asked Questions
Can I make this butterscotch pie without meringue?
Absolutely! While the meringue is traditional for this recipe for butterscotch pie, you can absolutely top it with freshly whipped cream instead. Some butterscotch pie recipes even call for a lattice top crust, which offers a completely different but equally delicious experience.
Can I use dark brown sugar instead of light?
Yes! Using dark brown sugar will give your butterscotch pie a deeper, more molasses-forward flavor. It’s a simple switch that can transform the character of the pie while still keeping the essence of what makes butterscotch pie recipes so special.
Why did my butterscotch crystallize?
Crystallization happens when sugar molecules grab onto each other instead of staying dissolved. To prevent this in your butterscotch pie, make sure to:
- Avoid stirring too much once the sugar has dissolved
- Add a touch of corn syrup to the mixture (about a tablespoon)
- Make sure your saucepan is completely clean before starting
How do I know when my butterscotch filling is thick enough?
The perfect butterscotch filling should coat the back of a wooden spoon and hold a line when you run your finger through it. This is the test that seasoned bakers use when making traditional recipes for butterscotch pie.
Final Thoughts
There’s something deeply satisfying about mastering a classic like Dolly Parton’s Butterscotch Pie. It’s more than just a dessert – it’s a connection to Southern baking traditions, a showstopper for your table, and a recipe that might just become part of your family’s story. Every time I make this butterscotch pie, I feel like I’m creating a little edible heirloom.
So preheat that oven, gather your ingredients, and prepare to fall in love with what might become your new favorite dessert. This butterscotch pie recipe is truly one for the books – the kind you’ll find yourself returning to again and again, each time appreciating anew the perfect harmony of flavors that only the best recipes for butterscotch pie can deliver.
More Delicious Desserts to Try
If you loved making Dolly Parton’s Butterscotch Pie, you’ll definitely enjoy exploring more mouthwatering desserts! Why not try the Strawberry Icebox Pie for a refreshing, fruity treat? If you’re in the mood for something rich and indulgent, the Decadent Chocolate Coconut Poke Cake is a must-try. Those who adore unique cookie recipes will appreciate the Raspberry Swirl Shortbread Cookies, offering a delightful balance of buttery and fruity flavors. Looking for a no-bake option? Check out these No-Bake Peanut Butter Cheesecake Balls for a quick and easy dessert. And if you’re a fan of Southern classics, don’t miss the Heavenly Boston Cream Pie Cheesecake, a fusion of two beloved desserts in one!
Dolly Parton’s Butterscotch Pie
Equipment
- Pie Pan
- Saucepan
- Mixing Bowl
- Whisk
Ingredients
Pie Crust
- 1 1/4 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup shortening cold
- 3 tbsp ice water as needed
Butterscotch Filling
- 1 cup brown sugar light or dark
- 4 tbsp unsalted butter
- 3 egg yolks beaten
- 2 cups whole milk
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 tbsp cornstarch
Meringue Topping
- 3 egg whites room temperature
- 1/4 tsp cream of tartar
- 1/4 cup sugar
Instructions
- To make the crust, combine flour and salt in a bowl. Cut in the cold shortening until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Form into a disc, wrap in plastic, and refrigerate for 30 minutes.
- Roll out the chilled dough and press it into a pie pan. Prick the base with a fork, line with parchment paper and pie weights, and bake at 375°F (190°C) for 15 minutes. Remove weights and bake for another 10 minutes until golden. Let cool.
- For the butterscotch filling, melt butter in a saucepan over medium heat. Add brown sugar and cook, stirring, until bubbly and caramelized.
- In a separate bowl, whisk milk, cornstarch, and salt. Slowly add this mixture to the saucepan, stirring continuously.
- Temper the egg yolks by adding a little hot butterscotch mixture to them, then whisking them back into the saucepan.
- Cook until thickened, then remove from heat and stir in vanilla. Pour filling into the baked pie crust and let cool slightly.
- For the meringue, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and beat until stiff peaks form.
- Spread meringue over the warm filling, making sure to seal the edges. Bake at 350°F (175°C) for 10-12 minutes until golden brown.
- Let cool completely, then chill for at least 2 hours before serving.