Go Back
Butterscotch Pie Recipe: Easy Family Comfort Food Dessert

Dolly Parton's Butterscotch Pie

A classic, old-fashioned butterscotch pie featuring a rich stovetop butterscotch custard and a fluffy, golden baked meringue—just like Dolly would make it.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American, Southern
Ingredients Method Notes

Ingredients
  

Crust
  • 1 pre-baked 9-inch pie crust
Butterscotch Filling
  • 1.5 cups brown sugar
  • 0.33 cup all-purpose flour
  • 0.25 teaspoon salt
  • 1.5 cups whole milk
  • 0.5 cup unsalted butter
  • 4 egg yolks, beaten
  • 1 teaspoon vanilla extract
Meringue
  • 4 egg whites
  • 0.25 teaspoon cream of tartar
  • 5 tablespoons granulated sugar

Method
 

  1. In a saucepan over medium heat, whisk together brown sugar, flour, and salt. Cook slowly to help the butterscotch flavor develop.
  2. Gradually pour in milk while whisking constantly to avoid lumps. Continue cooking until smooth and warmed through.
  3. Add butter and stir until melted completely.
  4. Temper the egg yolks by slowly adding some of the hot mixture to them while stirring constantly. Pour yolks back into the saucepan.
  5. Cook 2–3 more minutes until thick and pudding-like.
  6. Remove from heat and stir in vanilla extract.
  7. Pour filling into the pre-baked pie crust and let cool slightly.
  8. For the meringue, beat egg whites and cream of tartar on low speed, gradually increasing until soft peaks form.
  9. Slowly add sugar and continue beating until stiff, glossy peaks form.
  10. Spread meringue over the warm butterscotch filling, sealing the edges to the crust.
  11. Bake at 350°F (175°C) for 12–15 minutes or until the meringue is golden brown.

Notes

For best texture, cool the pie completely before slicing. Store leftovers in the refrigerator.