While Dolly Parton hasn’t officially published her own butterscotch pie recipe, she’s famously mentioned her love for classic Southern desserts (and her aunt’s cooking!). Here’s a rich, old-fashioned butterscotch pie inspired by the kind Dolly might have enjoyed growing up in Tennessee—creamy, caramelized, and piled high with meringue!
Dolly Parton-Style Butterscotch Pie
Prep Time: 30 mins | Cook Time: 20 mins | Chill Time: 4+ hours | Serves: 8
Ingredients:
For the Filling:
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1½ cups (300g) dark brown sugar (for deep caramel flavor)
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¼ cup (30g) cornstarch
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½ tsp salt
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3 cups (710ml) whole milk
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4 large egg yolks (save whites for meringue)
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3 tbsp (45g) unsalted butter
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1 tsp vanilla extract
For the Meringue:
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4 egg whites, room temperature
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½ cup (100g) granulated sugar
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¼ tsp cream of tartar (stabilizes meringue)
For the Crust:
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1 pre-baked 9-inch pie crust (homemade or store-bought)
Instructions:
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Make the Filling:
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In a saucepan, whisk brown sugar, cornstarch, and salt. Gradually stir in milk.
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Cook over medium heat, stirring constantly, until thickened (about 10 mins).
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Temper egg yolks: Whisk a ladle of hot mixture into yolks, then pour back into the pan. Cook 2 more minutes.
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Remove from heat; stir in butter and vanilla. Pour into baked pie crust.
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Make the Meringue:
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Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar; beat until stiff, glossy peaks form.
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Spread over warm filling, sealing edges to crust. Use a spoon to create peaks.
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Bake & Chill:
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Bake at 350°F (175°C) for 10-12 mins until meringue is golden.
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Cool completely, then refrigerate at least 4 hours (overnight is best).
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Dolly’s Tips:
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For extra flair: Toast meringue with a kitchen torch for drama.
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Shortcut: Use a graham cracker crust or top with whipped cream instead of meringue.
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Dolly-approved serving: Pair with a strong cup of black coffee!
“It costs a lot of money to look this cheap!” — but this pie tastes like a million bucks. Enjoy! 💛
Would you like a no-bake version or a chocolate-butterscotch twist? Let me know!