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Dolly Parton’s Butterscotch Pie

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.
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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

Instructions
 

  • In a medium saucepan over medium heat, melt the butter. Add brown sugar and stir for 2–3 minutes until fully dissolved and glossy.
  • In a bowl, whisk egg yolks, cornstarch, and salt. Slowly whisk in the milk until smooth. Slowly pour the hot butter-sugar mix into the egg mixture, whisking constantly to avoid curdling.
  • Return everything to the saucepan. Cook over medium-low heat, stirring for 5–7 minutes until thick like pudding.
  • Remove from heat. Stir in vanilla. Let sit for 5 minutes, stirring occasionally.
  • Pour the warm filling into the pre-baked pie crust. Smooth the top and let it sit at room temperature for 20 minutes.
  • Refrigerate for at least 3 hours, until firm and fully set. Before serving, add whipped cream and a generous sprinkle of chopped pecans.