Why You’ll Love This Recipe

Dolly Parton’s Butterscotch Pie is a rich, velvety dessert packed with old-fashioned Southern charm. Featuring a luscious butterscotch filling nestled inside a flaky pie crust and topped with a cloud of meringue, this pie is a nostalgic treat that brings warmth to any table. It’s perfect for holidays, gatherings, or whenever you’re craving a sweet, buttery indulgence with a touch of golden caramel flavor.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

pie crust (homemade or store-bought)brown sugarsaltunsalted butterall-purpose flourwhole milkegg yolksvanilla extractegg whitescream of tartartargranulated sugar

directions

Preheat your oven to 350°F (175°C) and bake the pie crust according to package or homemade instructions. Set aside to cool.

In a medium saucepan over medium heat, melt the butter and stir in the brown sugar and salt until smooth.

Add the flour and cook for 1-2 minutes, stirring constantly.

Gradually whisk in the milk, continuing to stir until the mixture thickens and bubbles.

In a separate bowl, lightly beat the egg yolks. Temper them by slowly adding a bit of the hot mixture, then return the yolks to the saucepan.

Cook for another 2-3 minutes until thick and glossy. Remove from heat and stir in vanilla extract.

Pour the filling into the pre-baked pie crust and smooth the top.

To make the meringue, beat egg whites with cream of tartar until soft peaks form. Gradually add granulated sugar and beat until stiff peaks form.

Spread the meringue over the hot filling, sealing the edges to the crust.

Bake the pie for 10-15 minutes, or until the meringue is golden brown.

Cool completely before serving.

Servings and timing

This recipe yields 8 slices.Preparation time: 20 minutesCooking time: 20 minutesBaking time: 15 minutesCooling time: 2 hoursTotal time: 2 hours 55 minutes

Variations

Add a pinch of cinnamon or nutmeg to the filling for a warm spice twist.

Top with whipped cream instead of meringue for a simpler version.

Use dark brown sugar for a deeper, molasses-rich flavor.

Try a graham cracker crust for a more casual take.

storage/reheating

Store butterscotch pie in the refrigerator, loosely covered, for up to 3 days.To reheat slices, warm gently in the microwave for 15-20 seconds, but note the meringue may soften.

FAQs

Can I use a store-bought crust?

Yes, a pre-made crust works well and saves time.

Can I make it without meringue?

Absolutely. You can skip the meringue or replace it with whipped cream.

Why is my filling not thickening?

Make sure to cook it long enough after adding the flour and milk, and temper the yolks properly.

Can I make this pie in advance?

Yes, make it a day ahead and store in the fridge until ready to serve.

What type of milk is best?

Whole milk gives the creamiest texture, but 2% can also be used.

How do I prevent a weepy meringue?

Spread the meringue on while the filling is hot and ensure it’s sealed to the crust edges.

Can I use cornstarch instead of flour?

Yes, use 2 tablespoons of cornstarch in place of flour for the thickener.

Is this recipe very sweet?

It’s sweet but balanced by the buttery and slightly salty notes of the butterscotch.

Can I freeze butterscotch pie?

Freezing is not recommended due to the texture of the meringue.

What can I serve with it?

Fresh berries, a dollop of whipped cream, or a scoop of vanilla ice cream all pair beautifully.

Conclusion

Dolly Parton’s Butterscotch Pie is a true Southern gem—creamy, decadent, and full of comforting flavors. Whether you’re a longtime fan of classic pies or looking for a show-stopping dessert to share, this recipe delivers sweet satisfaction with every bite. It’s the kind of pie that feels like a warm hug from the inside out.