Dolly Parton’s Butterscotch Pie

The rich, velvety smoothness of Dolly Parton’s Butterscotch Pie is enough to transport you straight to a Southern kitchen filled with sweet aromas and nostalgic charm. This iconic dessert showcases the perfect balance of caramelized brown sugar and butter, creating a luxurious filling that melts in your mouth with each bite. Topped with a cloud of fluffy meringue and nestled in a flaky homemade crust, Dolly Parton’s Butterscotch Pie has become a beloved classic for good reason. You’ll learn how to recreate this legendary country star’s signature dessert with foolproof steps and insider tips that guarantee sweet success.

Why You’ll Love This Recipe

Dolly Parton’s Butterscotch Pie isn’t just any dessert—it’s a slice of Americana that brings together simple ingredients to create something truly extraordinary. The contrast between the silky-smooth butterscotch filling and the light, airy meringue creates a textural masterpiece that satisfies every dessert craving. What makes this pie truly special is its perfect sweetness that never overwhelms, allowing the caramel notes to shine through.

Even if you’re new to pie-making, this recipe breaks down the process into manageable steps. The filling achieves that signature butterscotch flavor without any artificial ingredients—just good old-fashioned butter, brown sugar, and vanilla. It’s the perfect showstopper for holiday gatherings, Sunday suppers, or anytime you want to share a taste of Southern hospitality. The best part? This butterscotch pie recipe carries the warmth and charm of Dolly herself, making it feel like you’re sharing a family treasure.

Ingredients

For the Pie Crust:

• 1½ cups (188g) all-purpose flour
• ½ teaspoon salt
• ½ cup (113g) cold unsalted butter, cubed
• 4-5 tablespoons ice water

For the Butterscotch Filling:

• 1 cup (220g) packed dark brown sugar
• ¼ cup (30g) all-purpose flour
• ¼ teaspoon salt
• 2 cups (473ml) whole milk
• 3 large egg yolks, lightly beaten (save whites for meringue)
• 2 tablespoons (28g) butter
• 1 teaspoon pure vanilla extract

For the Meringue:

• 3 egg whites (reserved from filling)
• ¼ teaspoon cream of tartar
• 6 tablespoons (75g) granulated sugar
• ½ teaspoon vanilla extract

The dark brown sugar is essential for creating that deep butterscotch flavor that makes Dolly Parton’s Butterscotch Pie recipe so distinctive. Use the highest quality vanilla you can find—it makes a remarkable difference in the final flavor profile.

Pro Tips

Perfect Your Pie Crust
The secret to Dolly’s flaky crust is keeping everything ice cold. Cube your butter and return it to the refrigerator for 15 minutes before starting. When adding ice water, use only enough to hold the dough together—too much creates a tough crust. After forming your dough, wrap it tightly and refrigerate for at least 30 minutes before rolling to allow the gluten to relax and the butter to firm up again.

Master the Butterscotch Filling
The key to silky-smooth butterscotch is constant attention during cooking. Whisk continuously while the mixture cooks to prevent lumps from forming. When tempering the egg yolks, pour the hot mixture very slowly while whisking vigorously—this prevents scrambling the eggs while incorporating them properly into the filling. Cook until the mixture coats the back of a spoon and leaves a clear path when you run your finger through it.

Create Cloud-like Meringue
For the perfect meringue that doesn’t weep or shrink, make sure your egg whites are at room temperature and your bowl is completely free of any grease or egg yolk residue. Add the sugar gradually—about a tablespoon at a time—while beating continuously. The meringue is ready when it forms stiff, glossy peaks and the sugar has completely dissolved (rub a bit between your fingers to check). Always spread the meringue all the way to the crust edges to seal in the filling.

Instructions

Step 1: Prepare the Pie Crust
In a large mixing bowl, whisk together the flour and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs with a few larger butter pieces remaining. Sprinkle in ice water one tablespoon at a time, gently stirring with a fork until the dough begins to come together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Roll and Blind Bake the Crust
Preheat your oven to 375°F (190°C). Roll the chilled dough on a floured surface into a 12-inch circle. Transfer to a 9-inch pie plate, trim the edges leaving a 1-inch overhang, then fold under and crimp decoratively. Line the crust with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove the weights and parchment, then bake for another 5-7 minutes until just beginning to turn golden. Cool slightly.

Step 3: Create the Butterscotch Filling
In a medium saucepan, whisk together brown sugar, flour, and salt. Gradually whisk in the milk until smooth. Cook over medium heat, stirring constantly, until the mixture begins to bubble and thicken (about 5-7 minutes). Continue cooking for 2 more minutes, whisking vigorously to prevent scorching.

Step 4: Temper the Eggs
Remove about 1 cup of the hot mixture and slowly stream it into the beaten egg yolks while whisking continuously. Then gradually pour the tempered egg mixture back into the saucepan, whisking constantly. Cook for another 2 minutes until the filling is thick and bubbly.

Step 5: Finish the Filling
Remove from heat and stir in the butter and vanilla until completely melted and incorporated. Pour the filling into the pre-baked pie crust and set aside while you prepare the meringue.

Step 6: Make the Meringue
In a clean, dry mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until foamy. Gradually add sugar, about a tablespoon at a time, while continuing to beat. Increase speed to high and beat until stiff, glossy peaks form. Beat in vanilla extract.

Step 7: Top and Bake
Immediately spread the meringue over the warm filling, making sure to spread it all the way to the crust edges to create a seal. Use the back of a spoon to create decorative peaks and swirls. Bake at 350°F (175°C) for 12-15 minutes, until the meringue turns a beautiful golden brown. Keep a close eye on it to prevent over-browning.

Step 8: Cool Completely
Allow the Dolly Parton’s Butterscotch Pie to cool completely at room temperature for at least 2 hours before cutting. For the cleanest slices, refrigerate for 2-4 hours after cooling.

Variations

Chocolate Butterscotch Pie
For chocolate lovers, add ¼ cup of unsweetened cocoa powder to the filling ingredients. The combination of chocolate and butterscotch creates a rich, complex flavor that’s irresistible. You can also sprinkle mini chocolate chips over the filling before adding the meringue for pockets of melty chocolate throughout the pie.

Butterscotch Cream Pie
If meringue isn’t your thing, transform this into a butterscotch cream pie by replacing the meringue with fresh whipped cream. After the filling has completely cooled, top with 2 cups of heavy cream whipped with 3 tablespoons of powdered sugar and 1 teaspoon of vanilla until stiff peaks form. Garnish with butterscotch chips or a light dusting of cinnamon for an elegant finish.

Gluten-Free Butterscotch Pie
For those with gluten sensitivities, substitute the all-purpose flour with a reliable cup-for-cup gluten-free flour blend in both the crust and filling. Add ½ teaspoon of xanthan gum if your blend doesn’t already contain it. Use a gluten-free cookie crust made from crushed gluten-free graham crackers or shortbread cookies as an even simpler alternative.

Storage and Serving

Storage Instructions
Dolly Parton’s Butterscotch Pie can be stored in the refrigerator for up to 3 days. Cover loosely with foil rather than plastic wrap to protect the meringue without causing it to weep or stick. For best results, don’t freeze this pie, as the texture of both the filling and meringue will be compromised upon thawing.

Serving Suggestions
Serve this pie slightly chilled for the best texture and flavor. Use a sharp knife dipped in hot water and wiped clean between cuts for picture-perfect slices. Pair each slice with a small scoop of vanilla ice cream for a delightful temperature contrast, or serve alongside fresh berries to balance the sweetness.

For a truly Southern experience, serve your butterscotch pie with a cup of strong coffee or sweet tea. For special occasions, drizzle individual slices with a small amount of warm caramel sauce and a sprinkle of flaky sea salt to enhance the butterscotch flavor and add a touch of sophistication.

FAQs

Why is my butterscotch filling not thickening?
The filling needs to reach a certain temperature (around 185°F) to properly thicken. Make sure you’re cooking it long enough and continuously whisking. If it’s still not thickening, you can add an extra tablespoon of flour mixed with a little cold milk.

Can I make this pie ahead of time?
Yes, you can make this pie 1-2 days before serving. The flavor actually improves as it sits overnight in the refrigerator, allowing the butterscotch flavor to deepen.

Why is my meringue weeping or shrinking?
Weeping is usually caused by undercooking the meringue or adding sugar too quickly. Make sure to add sugar gradually and cook the meringue until it’s golden. Spreading the meringue onto a hot filling and sealing it to the crust edges prevents shrinkage.

Can I use light brown sugar instead of dark?
Yes, but dark brown sugar contains more molasses, which gives the authentic deep butterscotch flavor that Dolly Parton’s Butterscotch Pie is known for. Light brown sugar will work, but the flavor won’t be as rich.

Is there a way to make this pie without dairy?
You can substitute the whole milk with full-fat coconut milk or almond milk, and use a plant-based butter. However, these substitutions will slightly alter the traditional flavor and texture of the pie.

Conclusion

This Dolly Parton’s Butterscotch Pie is comfort food at its finest — a luscious symphony of caramelized sweetness cradled in flaky pastry and crowned with cloudlike meringue. It’s the kind of dessert that transforms ordinary gatherings into memorable occasions and carries with it the warmth and generous spirit that Dolly herself embodies. Whether you’re a seasoned baker or trying your hand at pie-making for the first time, this recipe delivers that perfect balance of homespun charm and show-stopping elegance. Share a slice, and you’re sharing a little piece of Southern heritage that’s sure to become a tradition in your own home.

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