Butterscotch Pie

Why You’ll Love This Recipe

• Rich and Creamy Filling: The butterscotch filling offers a luscious blend of brown sugar and butter flavors, creating a smooth and decadent experience.
• Flaky Pie Crust: A tender, flaky crust serves as the perfect base, complementing the richness of the filling.
• Light Meringue Topping: The airy meringue adds a delicate sweetness and texture, balancing the pie’s richness.
• Southern Tradition: This pie is a staple in Southern kitchens, bringing a touch of Dolly Parton’s heritage to your table.

Ingredients

For the Pie Crust:

• 1 pre-made pie crust (or homemade)

For the Butterscotch Filling:

• 1 cup packed brown sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 2 1/2 cups whole milk
• 3 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

For the Meringue Topping:

• 3 large egg whites
• 1/4 teaspoon cream of tartar
• 1/4 cup granulated sugar

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Pie Crust:

   • Bake the Crust: Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch pie plate and bake according to package instructions or until golden brown. Allow it to cool completely.

2. Prepare the Butterscotch Filling:

   • Combine Dry Ingredients: In a medium saucepan, whisk together the brown sugar, cornstarch, and salt.
   • Add Wet Ingredients: Slowly whisk in the whole milk, ensuring the mixture is smooth.
   • Cook the Mixture: Over medium heat, cook the mixture, stirring constantly, until it thickens and begins to boil.
   • Temper the Egg Yolks: In a separate bowl, lightly beat the egg yolks. Gradually add a small amount of the hot mixture to the egg yolks, whisking constantly, to temper them.
   • Combine and Cook: Slowly pour the tempered egg yolks back into the saucepan, stirring constantly. Continue to cook for another 2 minutes.
   • Finish the Filling: Remove from heat and stir in the butter and vanilla extract until the butter is melted and the mixture is smooth.

3. Prepare the Meringue Topping:

   • Beat Egg Whites: In a clean bowl, beat the egg whites with cream of tartar until soft peaks form.
   • Add Sugar: Gradually add the granulated sugar, continuing to beat until stiff peaks form.

4. Assemble and Bake the Pie:

   • Fill the Crust: Pour the butterscotch filling into the cooled pie crust, spreading it evenly.
   • Top with Meringue: Spread the meringue over the filling, ensuring it touches the edges of the crust to prevent shrinking.
   • Bake: Bake in the preheated oven at 375°F (190°C) for 10-12 minutes, or until the meringue is golden brown.
   • Cool: Allow the pie to cool to room temperature, then refrigerate for at least 2 hours before serving to set the filling.

Servings and Timing

• Servings: 8 slices
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Cooling Time: At least 2 hours
• Total Time: Approximately 3 hours and 30 minutes

Variations

• Nutty Crust: Incorporate chopped pecans into the pie crust for added texture and flavor.
• Spiced Filling: Add a pinch of cinnamon or nutmeg to the filling for a warm, spiced undertone.
• Vegan Option: Use plant-based milk, egg substitutes, and vegan butter to make the pie vegan-friendly.

Storage/Reheating

• Storage: Store the pie in the refrigerator, covered, for up to 3 days.
• Serving: Serve chilled. No reheating is necessary.

FAQs

Can I use a store-bought pie crust?

Yes, using a pre-made pie crust saves time and is perfectly acceptable.

How do I prevent the meringue from shrinking?

Ensure the meringue touches the crust all around the edge and bake until golden to help set it.

Can I make this pie ahead of time?

Yes, this pie can be made a day in advance. Just keep it refrigerated until ready to serve.

Is there a substitute for cream of tartar in the meringue?

Cream of tartar stabilizes the meringue. If you don’t have it, you can use lemon juice as a substitute.

Can I freeze this pie?

It’s not recommended to freeze this pie, as the meringue and filling may lose their texture upon thawing.

Conclusion

Dolly Parton’s Butterscotch Pie is a deliciously indulgent dessert that will bring comfort and sweetness to any occasion. With its rich butterscotch filling, flaky crust, and airy meringue topping, it’s a showstopper that’s sure to impress. Whether you’re celebrating a special event or simply treating yourself to something sweet, this pie is the perfect choice!

Butterscotch Pie

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Butterscotch Pie is a beloved Southern dessert featuring a rich and creamy butterscotch filling, a flaky pie crust, and a light, fluffy meringue topping. This indulgent treat is perfect for special occasions or simply whenever you’re craving a comforting slice of sweetness.

• Author: Amy
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 3 hours 30 minutes
• Yield: 8 slices
• Category: Dessert, Southern
• Method: Baking
• Cuisine: American, Southern
• Diet: Vegetarian

Ingredients

For the Pie Crust:

• 1 pre-made pie crust (or homemade)

For the Butterscotch Filling:

• 1 cup packed brown sugar
• ¼ cup cornstarch
• ¼ teaspoon salt
• 2 ½ cups whole milk
• 3 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

For the Meringue Topping:

• 3 large egg whites
• ¼ teaspoon cream of tartar
• ¼ cup granulated sugar

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Instructions

1. Prepare the Pie Crust:

1. Preheat your oven to 375°F (190°C).
2. Place the pie crust in a 9-inch pie plate and bake according to package instructions or until golden brown. Allow it to cool completely.

2. Prepare the Butterscotch Filling:

1. In a medium saucepan, whisk together brown sugar, cornstarch, and salt.
2. Slowly whisk in the whole milk to make sure the mixture is smooth.
3. Cook over medium heat, stirring constantly, until the mixture thickens and begins to boil.
4. In a separate bowl, lightly beat the egg yolks. Gradually add a small amount of the hot mixture to the egg yolks, whisking constantly, to temper them.
5. Slowly pour the tempered egg yolks back into the saucepan, stirring constantly. Cook for another 2 minutes.
6. Remove from heat and stir in butter and vanilla extract until the butter melts and the mixture is smooth.

3. Prepare the Meringue Topping:

1. In a clean bowl, beat the egg whites with cream of tartar until soft peaks form.
2. Gradually add the granulated sugar, continuing to beat until stiff peaks form.

4. Assemble and Bake the Pie:

1. Pour the butterscotch filling into the cooled pie crust, spreading it evenly.
2. Spread the meringue over the filling, making sure it touches the edges of the crust to prevent shrinking.
3. Bake in the preheated oven at 375°F (190°C) for 10-12 minutes, or until the meringue is golden brown.

5. Cool and Serve:

1. Allow the pie to cool to room temperature before refrigerating for at least 2 hours to set the filling.
2. Slice and serve chilled for the best texture and flavor.

Notes

• Nutty Crust: Add chopped pecans to the pie crust for extra texture and flavor.
• Spiced Filling: Add a pinch of cinnamon or nutmeg to the filling for a warm, spiced undertone.
• Vegan Option: Use plant-based milk, egg substitutes, and vegan butter for a vegan-friendly version.