This year’ spring, I spent a weekend with my Aunt June in her cozy little cottage just outside Asheville. She’s the kind of woman who owns too many antique teacups, keeps fresh flowers on the kitchen table, and somehow always has something baking, even if you stop by unannounced.

⁠

That weekend, she was testing recipes for an upcoming church bake sale and asked if I’d help her “taste test” a few options. Naturally, I agreed. We sifted through handwritten cards and old clippings, debating cobblers and cakes, until she pulled out a slightly crinkled recipe with a bold header: Dolly Parton’s Butterscotch Pie.

I’d never tried it before, and she said she hadn’t made it since the ’80s. She remembered baking it for a potluck when Dolly was all over the radio, and butterscotch was the flavor of the moment in their church group. As the filling thickened on the stovetop and the scent of brown sugar and melted butter filled the air, she started humming “9 to 5” under her breath. We laughed about big hair and shoulder pads while stirring the custard, but I was genuinely surprised by how rich, silky, and nostalgic the pie tasted once it was done.

The crust was crisp, the filling velvety, and the whipped cream with crunchy pecans took it over the top. It felt like more than just dessert—it was a warm bite of family stories, Southern roots, and sweet memories passed down through generations. Aunt June wrapped up two slices for me to take home, and I’ve been making it ever since.

Short Description

This classic Southern butterscotch pie features a silky brown sugar custard in a flaky crust, topped with whipped cream and chopped pecans. It’s sweet, rich, and deeply comforting.

Key Ingredients

For the Butterscotch Filling:

½ cup unsalted butter
1 cup packed brown sugar
3 large egg yolks
¼ cup cornstarch
2 cups whole milk
¼ teaspoon salt
1 teaspoon vanilla extract

For the Crust:

1 pre-baked 9-inch pie crust (homemade or store-bought)

For the Topping:

Whipped cream
½ cup chopped pecans

Tools Needed

Medium saucepan
Whisk
Mixing bowls
Silicone spatula
9-inch pie dish
Measuring cups and spoons

Cooking Instructions

Step 1: Melt the Butter and Sugar
In a medium saucepan over medium heat, melt the butter completely. Stir in the brown sugar and keep stirring for 2–3 minutes until the sugar is fully dissolved and the mixture looks glossy and smooth.

Step 2: Prepare the Egg Mixture
In a separate bowl, whisk together the egg yolks, cornstarch, and salt until well combined. Gradually whisk in the milk until the mixture is smooth with no lumps.

Step 3: Temper the Eggs
Slowly pour the hot butter-sugar mixture into the egg mixture, whisking constantly to prevent scrambling. Take your time—pour in a thin stream and keep that whisk moving.

Step 4: Thicken the Filling
Pour the combined mixture back into the saucepan and return to medium-low heat. Stir constantly for about 5–7 minutes until the filling thickens to a pudding-like consistency. It should coat the back of a spoon.

Step 5: Add Vanilla and Cool Slightly
Remove from heat and stir in the vanilla extract. Let the filling cool for 5 minutes, stirring occasionally to prevent a skin from forming.

Step 6: Assemble the Pie
Pour the warm butterscotch filling into the pre-baked pie crust. Use a spatula to smooth the top evenly. Let it sit at room temperature for 20 minutes.

Step 7: Chill to Set
Transfer the pie to the refrigerator and chill for at least 3 hours, or until the filling is fully set and firm to the touch.

Step 8: Garnish and Serve
Top with whipped cream just before serving, and sprinkle generously with chopped pecans for a buttery crunch. Slice and enjoy!

Why You’ll Love This Recipe

– Deep, rich butterscotch flavor

– Creamy, smooth texture with a buttery crunch on top

– Simple ingredients and no fancy tools required

– Easy to make ahead—perfect for holidays and gatherings

Mistakes to Avoid & Solutions

1. Scrambling the Eggs
Solution: Temper the eggs slowly. Don’t rush when adding the hot mixture—whisk constantly and pour gradually.

2. Lumpy Filling
Solution: Whisk the cornstarch and milk thoroughly before heating. If lumps still form, strain the filling through a fine mesh sieve.

3. Runny Pie
Solution: Make sure the filling thickens on the stove before pouring it into the crust. Chill for at least 3 hours to fully set.

4. Burned Sugar
Solution: Keep the heat at medium when melting the sugar. Stir continuously and avoid overheating.

5. Soggy Crust
Solution: Always use a fully pre-baked crust and let it cool before pouring in the warm filling.

Serving and Pairing Suggestions

This pie is best served cold, straight from the fridge. Add a generous dollop of whipped cream and a sprinkle of pecans just before slicing. Pairs beautifully with:

– Hot coffee or sweet tea

– Fresh berries on the side

– A drizzle of caramel for extra indulgence

– Serve at holiday tables, brunch spreads, or potluck buffets

Storage and Reheating Tips

Refrigeration: Store in an airtight container or wrap the pie tightly with plastic wrap. Keeps well in the fridge for up to 4 days.

Freezing: Wrap slices individually and freeze for up to 1 month. Thaw overnight in the fridge before serving.

Reheating: Not recommended. This pie is best served cold. Reheating may break the custard texture.

FAQs

1. How do I know when the filling is thick enough?
It should coat the back of a spoon and leave a clear line when you run your finger through it.

2. Can I use light brown sugar instead of dark?
Yes, but dark brown sugar gives a deeper, more molasses-rich flavor.

3. Do I need to strain the filling?
Not if whisked well, but if it looks lumpy, strain through a fine mesh sieve before pouring into the crust.

4. Can I make this pie ahead of time?
Absolutely. It’s perfect for making a day in advance.

5. Can I use store-bought whipped topping?
Yes, but homemade whipped cream adds a fresher, creamier finish.

Tips & Tricks

– Use a metal pie pan for even chilling.

– Toast the pecans for 5 minutes at 350°F for extra flavor.

– Add a pinch of sea salt on top before serving to enhance the butterscotch.

– Let the pie chill uncovered for the first hour to prevent condensation.

– Gently press plastic wrap directly onto the filling if storing longer to avoid skin formation.

Recipe Variations

1. Chocolate Butterscotch Pie
Add ½ cup melted dark chocolate to the filling after it’s cooked for a bittersweet twist. The richness plays beautifully with the butterscotch base.

2. Coconut Butterscotch Pie
Mix ¾ cup sweetened shredded coconut into the filling before chilling. Top with toasted coconut flakes for extra texture.

3. Gluten-Free Butterscotch Pie
Use a gluten-free pie crust and substitute the cornstarch with arrowroot or a gluten-free thickener.

4. Bourbon Butterscotch Pie
Stir 1 tablespoon of bourbon into the filling after removing it from heat. Adds a smoky depth and pairs wonderfully with pecans.

5. Salted Caramel Drizzle
Top the finished pie with a light drizzle of homemade salted caramel sauce for an elegant finish.

Final Thoughts

Every time I make Dolly Parton’s Butterscotch Pie, I think of that rainy weekend with Aunt June—the quiet hum of her radio, the creak of her wooden floors, and the joy of baking something simple but deeply comforting. This pie doesn’t rely on flash or fancy techniques; it shines through its old-fashioned charm and timeless flavor.

It’s the kind of dessert that doesn’t rush you—perfect for long talks after dinner, or wrapping in foil for someone who needs a little sweetness in their day. I’ve brought it to book clubs, birthday dinners, even a neighbor’s porch swing visit, and it always brings smiles. Somehow, each slice tastes like a little story being shared.

Dolly Parton’s Butterscotch Pie