Why You’ll Love This Recipe
Dolly Parton’s Butterscotch Pie is everything a Southern dessert should be—sweet, velvety, nostalgic, and deeply comforting. With its rich butterscotch filling, buttery crust, and luscious whipped topping or meringue, this pie brings warmth to any gathering. The flavors are timeless: caramelized brown sugar, creamy custard, and a hint of vanilla that makes each bite linger. I once tried making it with dark brown sugar instead of light, and the result was a deeper, almost toffee-like flavor that added an irresistible richness without changing the classic character of the pie. Whether you’re preparing it for a holiday table, Sunday dinner, or a cozy evening treat, Dolly’s iconic dessert is a tribute to old-fashioned Southern baking—simple ingredients, slow cooking, and unforgettable flavor. This pie is pure comfort, and it’s easy to understand why generations have cherished this recipe.
Dolly Parton’s Butterscotch Pie: A Classic Southern Dessert with Old-Fashioned Charm
- Total Time: 45 mins
- Yield: 8 servings
- Diet: Vegetarian
Description
A classic Southern-style butterscotch pie inspired by Dolly Parton, featuring a rich, creamy butterscotch custard in a flaky pie crust topped with fluffy meringue.
Ingredients
- 1 pre-baked 9-inch pie crust
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/3 cup cornstarch
- 1/4 tsp salt
- 3 cups whole milk
- 4 large egg yolks
- 4 tbsp unsalted butter
- 2 tsp vanilla extract
- 3 large egg whites
- 1/4 tsp cream of tartar
- 1/4 cup granulated sugar (for meringue)
Instructions
- Preheat oven to 350°F (175°C).
- In a medium saucepan, whisk together brown sugar, granulated sugar, cornstarch, and salt.
- Slowly add the milk while whisking to avoid lumps.
- Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
- In a separate bowl, whisk the egg yolks. Temper by adding a small amount of the hot mixture to the yolks, then pour the yolk mixture back into the saucepan.
- Cook for 2–3 more minutes until thick and smooth.
- Remove from heat and stir in butter and vanilla until fully melted and incorporated.
- Pour the butterscotch filling into the pre-baked pie shell.
- To make the meringue, beat egg whites and cream of tartar until foamy. Gradually add sugar and beat to stiff peaks.
- Spread the meringue over the warm filling, sealing edges to the crust.
- Bake for 12–15 minutes or until the meringue is golden brown.
- Cool completely before slicing.
Notes
- Ensure the meringue touches the crust edge to prevent shrinking.
- Chill for several hours for cleaner slices.
- Use dark brown sugar for a deeper butterscotch flavor.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Pie crust (homemade or store-bought)
The crust provides a sturdy base for the silky filling and adds a subtle buttery flavor that complements the butterscotch.
Brown sugar
Brown sugar caramelizes beautifully, creating the signature butterscotch richness at the heart of the filling.
Butter
Butter enriches the filling and helps develop the warm, caramel-like notes that define the pie.
Egg yolks
Yolks thicken the custard and give the filling its smooth, luxurious texture.
Milk or evaporated milk
Milk creates the creamy body of the custard; evaporated milk offers extra richness if preferred.
Flour or cornstarch
Either thickener helps the filling set properly without becoming too firm.
Vanilla extract
Vanilla rounds out the butterscotch flavor with aromatic warmth.
Salt
A pinch of salt balances the sweetness and enhances the caramel depth.
Whipped cream or meringue
A soft, airy topping adds a beautiful contrast to the rich custard below.
Directions
Preheat your oven to 350°F. Place your pie crust in a pie dish, prick the bottom with a fork, and bake for 10–12 minutes until lightly golden. Set aside to cool.
In a medium saucepan, melt the butter over medium heat. Add the brown sugar and cook, stirring constantly, until the sugar melts and the mixture bubbles gently. Whisk in the milk and bring just to a simmer.
In a separate bowl, whisk together the egg yolks, flour or cornstarch, and a small splash of the warm milk mixture to temper the eggs. Slowly pour the tempered egg mixture back into the saucepan, whisking continuously.
Cook over medium heat, stirring constantly, until the custard thickens to a pudding-like consistency. Remove from heat and stir in vanilla and salt. Pour the hot filling into the pre-baked crust and smooth the top.
If using meringue, spread it over the warm filling and bake for an additional 8–10 minutes until the peaks turn golden. If using whipped cream, allow the pie to cool completely before topping. Chill for at least 2 hours before slicing.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 8 people. Preparation takes about 20 minutes, stovetop cooking requires 10–12 minutes, and cooling or chilling adds 2–3 hours. Total estimated time: approximately 3 hours including chilling.
Storage/reheating
Store the pie covered in the refrigerator for up to three days. If topped with whipped cream, add fresh topping as needed. Avoid freezing, as the custard can separate. Serve chilled; reheating is not recommended for custard pies.
Variations and Customizations
Dark Brown Sugar Version
Use dark brown sugar for a deeper, molasses-forward flavor.
Salted Butterscotch Pie
Add a sprinkle of flaky salt on top for balance and sophistication.
Toasted Coconut Topping
Fold toasted coconut into whipped cream for added texture.
Gingerbread Spiced Butterscotch
Add cinnamon, nutmeg, and ginger for a warm holiday twist.
Bourbon Butterscotch Pie
Mix a small splash of bourbon into the custard for a Southern grown-up variation.
Chocolate Drizzle Finish
Add a thin drizzle of melted chocolate over the top for contrast.
Brown Butter Butterscotch
Brown the butter before adding sugar for a nutty, elevated flavor.
Pecan Crunch Topping
Scatter toasted pecans on top for texture and sweetness.
Marshmallow Meringue
Use marshmallow fluff in the meringue for a glossy, cloud-like topping.
Whipped Mascarpone Cream
Blend whipped cream with mascarpone for a richer finish.
FAQs
Can I use a graham cracker crust instead of traditional pie crust?
Yes, it adds a sweet, buttery contrast that pairs well with butterscotch.
Does the filling need to boil?
No, just simmer gently until thickened.
Can I make the pie ahead of time?
Yes, it’s best made the day before so the filling sets fully.
Can I use half-and-half instead of milk?
Yes, it will make the filling richer and creamier.
Why did my filling turn grainy?
It may have cooked too quickly—keep the heat low and whisk constantly.
Can I use store-bought pie crust?
Absolutely—pre-made crust works perfectly.
Does this pie freeze well?
No, custard pies tend to separate when frozen.
Can I use egg substitutes?
Generally no—egg yolks are essential for texture.
Is the pie very sweet?
It is sweet, but salt, vanilla, and topping help balance the flavor.
Should I serve it chilled?
Yes, chilling helps the pie set and makes slicing easier.
Conclusion
Dolly Parton’s Butterscotch Pie is a classic Southern treasure—rich, creamy, nostalgic, and perfect for holidays or any occasion that calls for a comforting dessert. With flavors of caramelized brown sugar, buttery custard, and soft whipped topping, every slice feels warm and old-fashioned in the best way. Simple ingredients, a straightforward method, and unforgettable flavor make this pie a recipe you’ll return to again and again. Enjoy it chilled, savor the silky filling, and celebrate the timeless charm of true Southern baking.
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