Dolly Parton’s Butterscotch Pie: A Delicious Recipe & Baking Tips

Dolly Parton’s Butterscotch Pie: just the name conjures up images of warmth, comfort, and a slice of pure Southern charm. Imagine sinking your fork into a creamy, dreamy filling, bursting with rich butterscotch flavor, all nestled in a flaky, golden crust. This isn’t just a pie; it’s a hug in dessert form, a taste of nostalgia, and a guaranteed crowd-pleaser.

While the exact origins of butterscotch pie are debated, its roots are firmly planted in American culinary history, evolving from simple butterscotch candies and puddings. It represents a time when homemade desserts were a staple, and sharing a slice of pie was a symbol of hospitality and love. This particular recipe, attributed to the iconic Dolly Parton, elevates the classic to new heights, adding her signature touch of down-home goodness.

People adore Dolly Parton’s Butterscotch Pie for its irresistible combination of textures and flavors. The smooth, velvety filling melts in your mouth, offering a symphony of buttery, caramel-like notes. The flaky crust provides the perfect counterpoint, adding a satisfying crunch that enhances the overall experience. Beyond the taste, it’s also relatively simple to make, making it an accessible treat for bakers of all skill levels. Whether you’re looking to impress guests or simply indulge in a comforting dessert, this Dolly Parton’s Butterscotch Pie is sure to become a new family favorite.

this Recipe

Ingredients:

• For the Crust:
• 1 ½ cups all-purpose flour
• ½ teaspoon salt
• ½ cup (1 stick) cold unsalted butter, cut into cubes
• ¼ cup cold vegetable shortening
• 5-7 tablespoons ice water
• For the Butterscotch Filling:
• 1 cup (2 sticks) unsalted butter
• 2 cups packed light brown sugar
• ½ teaspoon salt
• 4 cups whole milk
• ½ cup cornstarch
• 2 teaspoons vanilla extract
• For the Topping (Optional):
• 1 ½ cups heavy cream
• 3 tablespoons powdered sugar
• ½ teaspoon vanilla extract
• Butterscotch chips for garnish (optional)

Preparing the Crust:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt. This ensures the salt is evenly distributed throughout the crust, which is crucial for flavor.
2. Cut in the Fat: Add the cold butter and vegetable shortening to the flour mixture. Using a pastry blender or your fingertips (work quickly to keep the butter cold!), cut the fat into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter and shortening – these create flaky layers.
3. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to overmix, as this will develop the gluten and result in a tough crust. The dough should be slightly shaggy but hold together when pressed.
4. Form the Dough: Turn the dough out onto a lightly floured surface. Gently form it into a disc, about 1 inch thick. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This allows the gluten to relax, making the crust easier to roll out.
5. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Make sure to rotate the dough frequently and add more flour as needed to prevent sticking.
6. Transfer to Pie Plate: Carefully transfer the rolled-out dough to a 9-inch pie plate. Gently press the dough into the bottom and up the sides of the plate.
7. Crimp the Edges: Crimp the edges of the crust using your fingers or a fork to create a decorative border. This also helps to seal the edges and prevent them from shrinking during baking.
8. Pre-Bake the Crust (Blind Bake): Preheat your oven to 375°F (190°C). Line the pie crust with parchment paper and fill it with pie weights or dried beans. This prevents the crust from puffing up during baking. Bake for 15-20 minutes, or until the edges are lightly golden brown.
9. Remove Weights and Bake Further: Remove the parchment paper and pie weights. Return the crust to the oven and bake for another 5-10 minutes, or until the bottom of the crust is golden brown. This ensures the crust is fully cooked and won’t be soggy when you add the filling.
10. Cool the Crust: Let the baked pie crust cool completely on a wire rack before adding the filling.

Making the Butterscotch Filling:

1. Melt the Butter: In a large, heavy-bottomed saucepan, melt the butter over medium heat. Using a heavy-bottomed pan is important to prevent the butterscotch from scorching.
2. Add Brown Sugar and Salt: Stir in the brown sugar and salt. Cook, stirring constantly, until the brown sugar is melted and the mixture is smooth. This usually takes about 2-3 minutes. The mixture will bubble and become fragrant.
3. Gradually Add Milk: Slowly pour in the milk, whisking constantly to prevent lumps from forming. Continue whisking until the mixture is smooth and well combined.
4. Bring to a Simmer: Bring the mixture to a simmer over medium heat, stirring occasionally. Once it simmers, reduce the heat to low and continue to cook, stirring frequently, for about 5-7 minutes, or until the mixture has thickened slightly.
5. Prepare the Cornstarch Slurry: In a small bowl, whisk together the cornstarch and ¼ cup of cold milk until smooth. This creates a slurry that will help thicken the filling.
6. Thicken the Filling: Slowly pour the cornstarch slurry into the simmering butterscotch mixture, whisking constantly. Continue to cook, stirring constantly, until the filling has thickened to a pudding-like consistency. This usually takes about 1-2 minutes. Be careful not to overcook, as the filling can become too thick.
7. Remove from Heat and Add Vanilla: Remove the saucepan from the heat and stir in the vanilla extract. This adds a rich, aromatic flavor to the butterscotch filling.

Assembling the Pie:

1. Pour Filling into Crust: Pour the warm butterscotch filling into the cooled pie crust. Spread the filling evenly to ensure a consistent texture throughout the pie.
2. Cool Completely: Let the pie cool completely at room temperature for at least 2-3 hours. This allows the filling to set properly. Then, refrigerate the pie for at least 2 hours, or preferably overnight, to allow it to chill completely. A well-chilled pie is much easier to slice and serve.

Preparing the Topping (Optional):

1. Chill the Bowl and Whisk: Place the mixing bowl and whisk attachment in the freezer for about 15-20 minutes. This helps to ensure that the heavy cream whips up quickly and easily.
2. Whip the Cream: Pour the heavy cream into the chilled bowl. Using an electric mixer, beat the cream on medium speed until soft peaks form.
3. Add Sugar and Vanilla: Gradually add the powdered sugar and vanilla extract to the whipped cream. Continue to beat on medium speed until stiff peaks form. Be careful not to overwhip, as the cream can turn into butter.
4. Spread or Pipe the Topping: Spread the whipped cream evenly over the cooled butterscotch pie. Alternatively, you can transfer the whipped cream to a piping bag fitted with a decorative tip and pipe swirls or rosettes onto the pie.
5. Garnish (Optional): Sprinkle butterscotch chips over the whipped cream topping for added flavor and visual appeal.

Serving and Storage:

1. Slice and Serve: Slice the chilled butterscotch pie into wedges and serve immediately.
2. Storage: Store any leftover pie in the refrigerator, covered tightly, for up to 3 days. The whipped cream topping may soften slightly over time.

Conclusion:

This Dolly Parton’s Butterscotch Pie isn’t just a dessert; it’s a warm hug on a plate, a nostalgic trip to simpler times, and a guaranteed crowd-pleaser. The rich, buttery flavor, combined with the creamy, melt-in-your-mouth texture, makes it utterly irresistible. Trust me, once you take that first bite, you’ll understand why this recipe has been passed down through generations. It’s the kind of pie that evokes memories of family gatherings and cozy evenings, and it’s sure to become a new favorite in your own home.

But what truly makes this pie a must-try? It’s the simplicity. With just a handful of readily available ingredients and straightforward instructions, even novice bakers can achieve pie perfection. You don’t need to be a seasoned pastry chef to create a dessert that tastes like it came straight from a professional bakery. The recipe is forgiving, allowing for slight variations and personal touches without compromising the overall deliciousness.

And speaking of variations, the possibilities are endless! For a truly decadent experience, try topping each slice with a dollop of freshly whipped cream and a sprinkle of sea salt. The salt enhances the sweetness of the butterscotch, creating a delightful contrast that will tantalize your taste buds. Alternatively, you could add a layer of toasted pecans or walnuts to the bottom of the pie crust before pouring in the filling for a nutty crunch. If you’re feeling adventurous, a drizzle of dark chocolate ganache over the top would elevate this classic pie to a whole new level of sophistication.

Serving suggestions? This pie is perfect on its own, slightly chilled, or even warmed up with a scoop of vanilla ice cream. It’s an ideal dessert for holiday gatherings, potlucks, or simply a special treat for yourself after a long day. Imagine serving this at Thanksgiving or Christmas – it’s guaranteed to be the star of the dessert table! And don’t forget to pair it with a cup of hot coffee or tea for the ultimate comfort food experience.

I truly believe that everyone should have this Dolly Parton’s Butterscotch Pie recipe in their repertoire. It’s a timeless classic that’s sure to impress your family and friends. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create a pie that will have everyone begging for seconds.

I’m so excited for you to try this recipe! Once you’ve baked your own Dolly Parton’s Butterscotch Pie, I’d love to hear about your experience. Did you make any modifications? What did your family think? Share your photos and stories in the comments below! Let’s create a community of butterscotch pie lovers and spread the joy of this incredible dessert. Don’t be shy – let me know how it turned out! Happy baking! I am confident that you will love this recipe as much as I do.