Description
Indulge in Dolly Parton’s Butterscotch Pie. Creamy, sweet, and simple to make with butter, brown sugar, and a flaky pastry crust.
Ingredients
Scale
- 1½ cups (188g) all-purpose flour
- ½ teaspoon salt
- ½ cup (113g) cold unsalted butter, cubed
- 4–5 tablespoons ice water
- 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
- 3 egg whites (reserved from filling)
- ¼ teaspoon cream of tartar
- 6 tablespoons (75g) granulated sugar
- ½ teaspoon vanilla extract
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.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 380 calories per serving
- Sugar: 34g
- Sodium: 220mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 115mg