There’s something about butterscotch that feels like a warm hug. Rich, caramel-like, and steeped in Southern charm, it’s the flavor of tradition, love, and a little bit of sass. So when a dessert carries the name Dolly Parton’s Butterscotch Pie, you know it’s going to be something truly special—much like Dolly herself. This pie is silky, buttery, and sweet without being over-the-top. It’s the kind of dessert that belongs at every Sunday supper, Thanksgiving table, or cozy winter night by the fire.
I first discovered this recipe through an old Southern cookbook tucked away in my grandmother’s kitchen—one that claimed to be inspired by Dolly’s favorite family recipes. And let me tell you: it was love at first bite. Over the years, I’ve added my own touches, keeping the soul of the original while adapting it for the modern home baker.
This version of Dolly Parton’s Butterscotch Pie is a true celebration of Southern simplicity—easy to prepare, deeply satisfying, and absolutely unforgettable.
Why You’ll Love Dolly Parton’s Butterscotch Pie
- Rich and creamy filling that tastes like homemade caramel custard
- Simple pantry ingredients – no fancy tools or rare components needed
- Ideal for all seasons – refreshing chilled in summer, warming in winter
- Nostalgic and comforting – perfect for holidays, family dinners, or solo indulgence
- Inspired by Dolly Parton herself – a slice of country charm in dessert form
Ingredients (Serves 7)
For the butterscotch filling:
- ½ cup unsalted butter
- 1 cup brown sugar, packed
- 3 large egg yolks
- 3 tablespoons all-purpose flour
- ¼ teaspoon salt
- 2 cups whole milk
- 1 teaspoon vanilla extract
For the meringue topping (optional but classic):
- 3 large egg whites (from the yolks above)
- ¼ teaspoon cream of tartar
- 6 tablespoons granulated sugar
- ½ teaspoon vanilla extract
For the crust:
- 1 9-inch pre-baked pie crust (homemade or store-bought)
Tools You’ll Need
- Saucepan
- Whisk
- Mixing bowls
- Hand or stand mixer (for meringue)
- Rubber spatula
- Oven (for meringue browning, optional)
How to Make Dolly Parton’s Butterscotch Pie
Step 1: Prepare the Butterscotch Filling
- In a medium saucepan over medium heat, melt the butter.
- Stir in the brown sugar and cook for about 2–3 minutes until the sugar is fully dissolved and bubbling slightly—this forms the butterscotch base.
- In a separate bowl, whisk together the flour, salt, and milk until smooth. Gradually pour into the butter-sugar mixture, whisking constantly to avoid lumps.
- Cook the mixture until it thickens—about 5–7 minutes. It should coat the back of a spoon.
- Temper the egg yolks by whisking in a few tablespoons of the hot mixture, then slowly add the yolks back into the pot, stirring constantly.
- Cook for another 2 minutes. Remove from heat and stir in the vanilla extract.
Step 2: Assemble the Pie
- Pour the warm butterscotch filling into your pre-baked pie crust.
- Smooth the top with a spatula.
- If skipping meringue, chill the pie for at least 3 hours before serving.
Step 3: Make the Meringue (Optional)
- In a clean mixing bowl, beat the egg whites with cream of tartar until foamy.
- Gradually add sugar, one tablespoon at a time, beating until stiff, glossy peaks form.
- Beat in vanilla extract.
- Spread meringue over the warm filling, sealing to the edges of the crust.
Step 4: Brown the Meringue (Optional)
Bake in a preheated oven at 350°F (175°C) for 10–12 minutes, or until the meringue is lightly golden on top. Cool completely before slicing.
Pro Tips for Pie Success
- Don’t rush the thickening process – allow the filling to bubble gently to avoid curdling.
- Temper those yolks – prevents scrambling when combining hot and cold ingredients.
- Seal the meringue to the crust edges to prevent shrinking.
- Chill well before serving if not using meringue—this intensifies the flavor and firms the texture.
Flavor Variations
- Bourbon Butterscotch: Add 1 tablespoon bourbon for a grown-up twist.
- Nutty Crunch: Sprinkle chopped pecans or walnuts over the filling before topping.
- Salted Caramel Finish: Add a touch of sea salt to the top or drizzle with caramel sauce.
- Chocolate Swirl: Add a thin layer of melted chocolate to the crust before pouring in the filling.
Make-Ahead and Storage
- Pie can be made 1–2 days in advance.
- Store covered in the refrigerator for up to 4 days.
- Meringue is best served fresh; consider whipped cream if storing longer.
- This pie does not freeze well due to the custard base.
When to Serve Dolly Parton’s Butterscotch Pie
- Holiday dinners (Thanksgiving, Christmas, Easter)
- Family reunions or Sunday suppers
- Potlucks and church socials
- Valentine’s or Mother’s Day (it’s sweet and sentimental!)
- Cozy winter evenings with coffee or tea
Frequently Asked Questions
Can I use a store-bought crust?
Yes! While homemade crust adds a rustic touch, a good-quality store-bought pie shell works perfectly.
Can I substitute light brown sugar?
You can, but dark brown sugar gives a deeper, richer butterscotch flavor.
What if I don’t want meringue?
No problem—this pie is just as delicious with whipped cream or even plain.
Nutrition Info (Per Serving, Approx.)
- Calories: 320
- Fat: 18g
- Carbs: 38g
- Sugar: 28g
- Protein: 4g
Dolly Parton’s Southern Pie Magic
This pie is more than a dessert—it’s a slice of the South, with every forkful channeling Dolly’s warm-hearted spirit. It’s rich, it’s smooth, and it’s got just enough flair to make you feel like you’re sitting at a table in Nashville with Dolly herself.