🎉 Introduction
Sweet, creamy, and deeply nostalgic, Dolly Parton’s Butterscotch Pie is a dessert straight out of a Southern dream. It’s rich, buttery, and infused with that unmistakable caramelized flavor that only homemade butterscotch can deliver.
With its velvety custard filling made from brown sugar, butter, and milk, topped with a light and fluffy meringue, this pie perfectly captures that old-fashioned charm of Southern baking. Every bite melts in your mouth — a balance of sweet, silky, and slightly toasty flavors wrapped in a crisp, golden crust.
This is the kind of pie that feels like a warm hug — comforting, timeless, and made with love. Whether you’re serving it for Sunday supper, a family gathering, or just because you want a slice of something special, Dolly Parton’s Butterscotch Pie will make everyone smile, one creamy bite at a time. 🎶✨
🧰 Equipment Needed
To make this beautiful Southern butterscotch pie, you’ll need:
- 9-inch pie dish (with pre-baked crust)
- Saucepan (medium)
- Whisk
- Mixing bowls (medium and large)
- Hand or stand mixer (for meringue)
- Rubber spatula
- Measuring cups and spoons
- Oven for browning meringue
🛒 Ingredients
Here’s everything you’ll need to make Dolly Parton’s Butterscotch Pie:
🥧 Pie Base
- 1 9-inch pie crust, pre-baked and cooled
🍮 Butterscotch Filling
- ½ cup unsalted butter
- 1½ cups brown sugar
- ⅓ cup all-purpose flour
- ¼ tsp salt
- 1½ cups whole milk
- 4 egg yolks, beaten
- 1 tsp vanilla extract
☁️ Meringue Topping
- 4 egg whites
- ¼ tsp cream of tartar
- 5 tbsp granulated sugar
- ½ tsp vanilla extract (optional, for aroma)
👩🍳 Directions
🧈 For the Butterscotch Filling
Step 1
In a medium saucepan, melt the butter over medium heat until slightly golden and fragrant. This creates a rich, nutty base for the butterscotch flavor.
Step 2
Add the brown sugar and stir constantly until the mixture becomes smooth and glossy, about 2–3 minutes.
Step 3
Whisk in the flour and salt, stirring until fully combined — this helps thicken the custard later.
Step 4
Gradually whisk in the milk, a little at a time, to prevent lumps. Continue stirring over medium heat until the mixture starts to thicken and bubble, about 6–8 minutes.
Step 5
In a small bowl, beat the egg yolks. Slowly add a few spoonfuls of the hot butterscotch mixture into the yolks while whisking constantly — this tempers the eggs so they don’t scramble.
Step 6
Return the tempered egg mixture to the saucepan, whisking continuously for another 2–3 minutes until the filling is thick, smooth, and pudding-like.
Step 7
Remove from heat and stir in the vanilla extract.
Step 8
Pour the butterscotch filling into the pre-baked pie crust, spreading it evenly. Set aside while you prepare the meringue topping.
☁️ For the Meringue Topping
Step 9
Preheat your oven to 350°F (175°C).
Step 10
In a clean, dry mixing bowl, beat the egg whites with cream of tartar using an electric mixer on medium speed until soft peaks form.
Step 11
Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat. Increase the speed to high and beat until stiff, glossy peaks form.
Step 12
Whisk in the vanilla extract if desired.
Step 13
Spread the meringue over the warm butterscotch filling, sealing the edges completely to prevent shrinking during baking. Use a spatula to create soft peaks for a beautiful finish.
Step 14
Bake the pie for 10–12 minutes, or until the meringue is golden brown on top.
Step 15
Remove from the oven and let cool completely at room temperature. Then refrigerate for at least 2 hours before slicing to allow the filling to set.
🍽️ Servings & Timing
- Servings: 8 slices
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Cooling Time: 2 hours
- Total Time: ~2 hours 45 minutes
Perfect for holidays, Sunday suppers, or family gatherings.
🧊 Storage & Reheating
– Store the pie covered in the refrigerator for up to 3 days.
– Avoid covering with plastic wrap directly on the meringue — use a pie dome or loose foil tent.
– Do not freeze, as meringue tends to weep when thawed.
– Serve chilled or at room temperature.
Tip: To restore that fresh-baked look, lightly toast the meringue under the oven broiler for 1 minute before serving.
🥄 Variations
Try these creative takes on Dolly Parton’s Butterscotch Pie:
- Salted Butterscotch Pie: Add a pinch of sea salt to the filling for a salted caramel vibe.
- Nutty Twist: Sprinkle chopped toasted pecans or walnuts on top before serving.
- Whipped Cream Finish: Replace the meringue with whipped cream for a simpler version.
- Chocolate Drizzle: Add a thin drizzle of melted chocolate over the meringue for a gourmet touch.
- Coconut Dream: Fold in toasted coconut flakes to the meringue for flavor and texture.
- Banana Butterscotch Pie: Layer banana slices over the crust before adding filling for a Southern-style twist.
- Mini Pies: Make individual butterscotch pies using small tart pans for personal servings.
- Crumb Crust Alternative: Swap the traditional crust for a graham cracker or shortbread base.
- Creamier Version: Add ¼ cup of heavy cream to the filling for an ultra-smooth texture.
- Spiced Butterscotch: Add a pinch of cinnamon or nutmeg for a warm, cozy flavor.
❓ 10 FAQs
- Can I use store-bought pie crust?
Yes! A ready-made crust works perfectly for convenience. - Can I make this pie without meringue?
Absolutely — just top with whipped cream once cooled. - What’s the difference between butterscotch and caramel?
Butterscotch uses brown sugar for a deeper, richer flavor, while caramel uses white sugar. - Can I make the filling ahead of time?
Yes, you can prepare it a day ahead and refrigerate it. Reheat gently before assembling. - Why is my meringue weeping?
Make sure the filling is warm when spreading the meringue — this helps it bond and prevents moisture. - Can I use milk alternatives?
Yes, full-fat oat milk or almond milk works, but it may slightly change the flavor. - Can I use light brown sugar instead of dark?
Yes — light brown sugar gives a milder flavor, while dark adds more depth. - How do I get smooth, glossy meringue?
Beat the egg whites until stiff peaks form and add sugar gradually — this ensures shine and stability. - Can I serve this warm?
It’s best served chilled or at room temperature for the perfect creamy texture. - Can I make this pie the night before?
Yes! It sets beautifully overnight — just store it covered in the refrigerator.
🏁 Conclusion
This Dolly Parton’s Butterscotch Pie is a true taste of Southern tradition — rich, creamy, and made with simple ingredients that come together to create something extraordinary. The sweet, buttery butterscotch filling pairs perfectly with the airy meringue and crisp crust, making each bite pure comfort and nostalgia.
It’s a pie that brings people together — the kind of dessert that feels like a warm hug from Grandma’s kitchen, or a sweet serenade from Dolly herself. Whether it’s a Sunday dinner, holiday celebration, or a cozy night in, this pie is guaranteed to become a family favorite.
So roll up your sleeves, melt that butter, and bake up a slice of Southern sweetness with this Butterscotch Pie — because the best desserts are the ones that make your heart sing.
Dolly Parton’s Butterscotch Pie – A Classic Southern Dessert Full of Charm
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Method
- In a medium saucepan, melt the butter over medium heat until slightly golden and fragrant. This creates a rich, nutty base for the butterscotch flavor.
- Add the brown sugar and stir constantly until the mixture becomes smooth and glossy, about 2–3 minutes.
- Whisk in the flour and salt, stirring until fully combined — this helps thicken the custard later.
- Gradually whisk in the milk, a little at a time, to prevent lumps. Continue stirring over medium heat until the mixture starts to thicken and bubble, about 6–8 minutes.
- In a small bowl, beat the egg yolks. Slowly add a few spoonfuls of the hot butterscotch mixture into the yolks while whisking constantly — this tempers the eggs so they don’t scramble.
- Return the tempered egg mixture to the saucepan, whisking continuously for another 2–3 minutes until the filling is thick, smooth, and pudding-like.
- Remove from heat and stir in the vanilla extract.
- Pour the butterscotch filling into the pre-baked pie crust, spreading it evenly. Set aside while you prepare the meringue topping.
- Preheat your oven to 350°F (175°C).
- In a clean, dry mixing bowl, beat the egg whites with cream of tartar using an electric mixer on medium speed until soft peaks form.
- Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat. Increase the speed to high and beat until stiff, glossy peaks form.
- Whisk in the vanilla extract if desired.
- Spread the meringue over the warm butterscotch filling, sealing the edges completely to prevent shrinking during baking. Use a spatula to create soft peaks for a beautiful finish.
- Bake the pie for 10–12 minutes, or until the meringue is golden brown on top.
- Remove from the oven and let cool completely at room temperature. Then refrigerate for at least 2 hours before slicing to allow the filling to set.
Notes
– Avoid covering with plastic wrap directly on the meringue — use a pie dome or loose foil tent.
– Do not freeze, as meringue tends to weep when thawed.
– Serve chilled or at room temperature. Tip: To restore that fresh-baked look, lightly toast the meringue under the oven broiler for 1 minute before serving. 🥄 Variations Try these creative takes on Dolly Parton’s Butterscotch Pie: Salted Butterscotch Pie: Add a pinch of sea salt to the filling for a salted caramel vibe. Nutty Twist: Sprinkle chopped toasted pecans or walnuts on top before serving. Whipped Cream Finish: Replace the meringue with whipped cream for a simpler version. Chocolate Drizzle: Add a thin drizzle of melted chocolate over the meringue for a gourmet touch. Coconut Dream: Fold in toasted coconut flakes to the meringue for flavor and texture. Banana Butterscotch Pie: Layer banana slices over the crust before adding filling for a Southern-style twist. Mini Pies: Make individual butterscotch pies using small tart pans for personal servings. Crumb Crust Alternative: Swap the traditional crust for a graham cracker or shortbread base. Creamier Version: Add ¼ cup of heavy cream to the filling for an ultra-smooth texture. Spiced Butterscotch: Add a pinch of cinnamon or nutmeg for a warm, cozy flavor. ❓ 10 FAQs Can I use store-bought pie crust?
Yes! A ready-made crust works perfectly for convenience. Can I make this pie without meringue?
Absolutely — just top with whipped cream once cooled. What’s the difference between butterscotch and caramel?
Butterscotch uses brown sugar for a deeper, richer flavor, while caramel uses white sugar. Can I make the filling ahead of time?
Yes, you can prepare it a day ahead and refrigerate it. Reheat gently before assembling. Why is my meringue weeping?
Make sure the filling is warm when spreading the meringue — this helps it bond and prevents moisture. Can I use milk alternatives?
Yes, full-fat oat milk or almond milk works, but it may slightly change the flavor. Can I use light brown sugar instead of dark?
Yes — light brown sugar gives a milder flavor, while dark adds more depth. How do I get smooth, glossy meringue?
Beat the egg whites until stiff peaks form and add sugar gradually — this ensures shine and stability. Can I serve this warm?
It’s best served chilled or at room temperature for the perfect creamy texture. Can I make this pie the night before?
Yes! It sets beautifully overnight — just store it covered in the refrigerator. 🏁 Conclusion This Dolly Parton’s Butterscotch Pie is a true taste of Southern tradition — rich, creamy, and made with simple ingredients that come together to create something extraordinary. The sweet, buttery butterscotch filling pairs perfectly with the airy meringue and crisp crust, making each bite pure comfort and nostalgia. It’s a pie that brings people together — the kind of dessert that feels like a warm hug from Grandma’s kitchen, or a sweet serenade from Dolly herself. Whether it’s a Sunday dinner, holiday celebration, or a cozy night in, this pie is guaranteed to become a family favorite. So roll up your sleeves, melt that butter, and bake up a slice of Southern sweetness with this Butterscotch Pie — because the best desserts are the ones that make your heart sing.
