Dolly Parton's Butterscotch Pie
A Southern classic featuring a rich, velvety butterscotch filling nestled in a flaky homemade crust and topped with a fluffy meringue. This nostalgic dessert delivers deep caramelized butterscotch flavor with every bite.
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.
Notes
For an extra touch, sprinkle a pinch of sea salt over the butterscotch filling before adding the meringue. Store covered in the refrigerator for up to 3 days.