Dolly Parton’s Butterscotch Pie

Dolly Parton’s Butterscotch Pie: A Sweet Slice of Southern Comfort

There are few things as comforting as a homemade pie, especially when it’s tied to the legacy of an American icon like Dolly Parton. Known for her golden voice, infectious charisma, and deep roots in Appalachian tradition, Dolly has shared more than just music with the world—she’s also shared pieces of her heart through family recipes passed down through generations. Among them, Dolly Parton’s Butterscotch Pie stands out as a decadent, nostalgic dessert that captures the warmth of a Tennessee kitchen on a crisp autumn evening. With its rich, buttery filling and flaky crust, this pie isn’t just a treat for the taste buds—it’s a tribute to home, heritage, and the simple joys of life.

The History Behind the Recipe

Dolly Parton grew up in a humble household in Locust Ridge, Tennessee, one of 12 children raised by Robert Lee and Avie Lee Parton. Food was more than sustenance; it was love expressed through flour-dusted hands and cast-iron skillets. In such families, desserts were often made from pantry staples—sugar, butter, eggs, and whatever could be grown or bartered. Butterscotch pie, though not originally from Appalachia, found its way into Southern kitchens through mid-20th century cookbooks and community gatherings.

While there’s no official “Dolly Parton Butterscotch Pie” cookbook recipe released by Dolly herself, fans and food historians alike believe that this version closely mirrors what might have been served at the Parton dinner table. The pie is said to be a favorite of Dolly’s mother, who would make it for special occasions or simply to lift spirits after a long week of work. Over time, the recipe evolved, incorporating richer ingredients as they became available, but always maintaining its soulful simplicity. Today, recreating this pie feels like stepping into Dolly’s world—a place where kindness is served warm and memories are baked into every bite.

Ingredients Breakdown: What Makes It So Irresistible?

The magic of Dolly Parton’s Butterscotch Pie lies in its balance of sweetness, creaminess, and a hint of caramelized depth. Each ingredient plays a crucial role in building the pie’s signature flavor and texture:

Butter – High-quality unsalted butter is essential. It provides richness and helps create that velvety smooth filling with a luxurious mouthfeel.
Brown Sugar – This is the star. Packed light or dark brown sugar delivers the deep molasses notes that define butterscotch. Dark brown sugar adds a more robust flavor, while light gives a milder sweetness.
Eggs – They act as a binder and give the custard structure, ensuring the pie sets firmly without becoming rubbery.
Heavy Cream – Adds silkiness and body to the filling, making each spoonful indulgent and satisfying.
Vanilla Extract – A splash enhances the overall aroma and rounds out the sweetness with a floral warmth.
Salt – Just a pinch to elevate all the flavors and prevent the pie from tasting cloying.
Pre-Baked Pie Crust – Preferably a deep-dish, buttery, flaky pastry crust—homemade if possible, store-bought if necessary. It forms the foundation that holds the luscious filling.
Optional Toppings – Whipped cream, toasted pecans, or a drizzle of additional butterscotch sauce can elevate the presentation and taste.

Some variations even include a tablespoon of flour or cornstarch to stabilize the filling, though traditionalists argue that the eggs and slow baking are enough to achieve perfection.

Step-by-Step Recipe: How to Make Dolly Parton’s Butterscotch Pie

Creating this Southern classic is easier than you might think. With patience and attention to detail, you can recreate a pie worthy of the Smoky Mountains.

Prepare the Crust: Use a 9-inch deep-dish pie crust (preferably unbaked but pre-baked for best results). If making your own, roll out the dough, fit it into the pie dish, crimp the edges, and blind bake at 375°F (190°C) for 12–15 minutes until lightly golden. Let it cool slightly while preparing the filling.
Preheat Oven: Set your oven to 350°F (175°C). This lower temperature ensures the custard cooks slowly and evenly without cracking or curdling.
Melt the Butter and Sugar: In a medium saucepan over medium heat, melt 1 cup (2 sticks / 226g) of unsalted butter. Stir in 1 cup (200g) packed dark brown sugar and continue cooking for 2–3 minutes until the mixture bubbles gently and the sugar fully dissolves. Do not let it burn.
Add Cream: Slowly pour in 1 cup (240ml) of heavy cream while stirring constantly. Bring to a gentle simmer and cook for another 2 minutes. Remove from heat and let cool slightly.
Incorporate Eggs: In a separate bowl, whisk 3 large eggs. Gradually temper the eggs by adding a small amount of the warm butterscotch mixture, stirring constantly to avoid scrambling. Then, pour the egg mixture back into the saucepan, blending thoroughly.
Finish the Filling: Stir in 1 teaspoon of pure vanilla extract and a pinch of salt. For a thicker texture, some add 1 tablespoon of all-purpose flour at this stage, though it’s optional.
Pour into Crust: Carefully pour the warm filling into the pre-baked pie crust. Smooth the top with a spatula.
Bake: Place the pie on the center rack of the oven and bake for 35–40 minutes, or until the filling is set around the edges but still slightly jiggly in the center. It will continue to firm up as it cools.
Cool Completely: Remove from oven and let the pie cool at room temperature for at least 2 hours. This allows the custard to fully set and develop its flavor.
Serve: Slice and serve with freshly whipped cream or a sprinkle of chopped toasted pecans for that authentic Southern flair.

Tips for Perfect Butterscotch Pie Every Time

Use Room Temperature Eggs: Cold eggs can cause the butter to seize when mixed. Let them sit out for 20–30 minutes before using.
Don’t Rush the Cooking Process: Low and slow is key. Rushing the butterscotch base can lead to separation or bitterness.
Avoid Overbaking: The center should still have a slight wobble when you remove it from the oven. Overbaking leads to cracks and a rubbery texture.
Blind Bake the Crust: Pre-baking prevents a soggy bottom. Use pie weights or dried beans to keep the crust from puffing up.
Cool Gradually: Sudden temperature changes can cause the filling to crack. Let it cool slowly on a wire rack.
Chill Before Serving (Optional): While traditionally served at room temperature, chilling the pie for 1–2 hours enhances the richness and makes slicing cleaner.
Storage Tip: Cover and refrigerate leftovers for up to 4 days. Reheat gently if desired, though it’s delicious cold.

Variations and Customizations

While Dolly’s version stays true to tradition, modern bakers love putting their own spin on this beloved pie. Here are some popular twists:

Nutty Crunch: Add ½ cup of chopped toasted pecans or walnuts to the filling before baking for a Southern praline effect.
Boozy Upgrade: Stir in 1–2 tablespoons of bourbon, rum, or butterscotch liqueur for a sophisticated kick.
Gluten-Free Option: Use a gluten-free pie crust and ensure all other ingredients are certified GF. The filling is naturally gluten-free.
Dairy-Free/Lighter Version: Substitute butter with coconut oil, heavy cream with full-fat coconut milk, and use egg substitutes if needed. Results may vary in texture.
Mini Pies: Make individual servings using a muffin tin and mini crusts. Reduce baking time to 20–25 minutes.
Layered Dessert: Turn it into a trifle by crumbling graham crackers or shortbread cookies at the bottom of glasses, adding layers of butterscotch custard, and topping with whipped cream.
Chocolate Swirl: Melt a few ounces of chocolate and swirl it into the top of the pie before baking for a butterscotch-chocolate fusion.

Health Considerations and Nutritional Value

Dolly Parton’s Butterscotch Pie is undeniably rich and should be enjoyed in moderation, especially for those monitoring sugar intake, cholesterol, or calorie consumption. However, it does offer some nutritional elements worth noting:

Eggs and Cream: Provide high-quality protein and fat-soluble vitamins like A, D, and E.
Butter: Contains conjugated linoleic acid (CLA) and vitamin K2, particularly if grass-fed.
Brown Sugar: While still a refined sugar, it retains trace minerals like calcium, iron, and potassium from molasses.

Estimated Nutritional Information (per slice, 1/8 of pie):

Calories: ~450–500
Fat: 28–32g (mostly saturated)
Carbohydrates: 45–50g
Sugars: 30–35g
Protein: 5–6g
Cholesterol: ~120mg
Sodium: ~200–250mg

This pie is not suitable for low-sugar, low-fat, or dairy-free diets unless modified. Diabetics should consume sparingly and consider sugar substitutes like erythritol or monk fruit blended with molasses flavoring, though texture and browning may be affected.

Full Ingredients List

1 unbaked 9-inch deep-dish pie crust (or pre-baked for best results)
1 cup (2 sticks / 226g) unsalted butter
1 cup (200g) packed dark brown sugar
1 cup (240ml) heavy cream
3 large eggs, room temperature
1 teaspoon pure vanilla extract
Pinch of salt
(Optional) 1 tablespoon all-purpose flour or cornstarch
(Optional toppings) Whipped cream, toasted pecans, extra butterscotch sauce

Detailed Directions

Pre-bake the crust: Line a 9-inch pie dish with your pie dough. Crimp the edges decoratively. Prick the bottom with a fork, line with parchment, and fill with pie weights or dried beans. Bake at 375°F (190°C) for 12–15 minutes. Remove weights and bake 3–5 minutes more until golden. Cool completely.
Make the butterscotch base: In a saucepan, melt butter over medium heat. Add brown sugar and stir until dissolved and bubbly (about 2–3 minutes).
Add cream: Slowly whisk in heavy cream. Bring to a gentle simmer and cook for 2 minutes. Remove from heat and let cool slightly (about 5 minutes).
Temper the eggs: In a bowl, whisk eggs. Slowly add about ¼ cup of the warm butterscotch mixture to the eggs, whisking constantly. Pour the egg mixture back into the saucepan, stirring continuously.
Finalize filling: Return the pan to low heat. Cook for 1–2 minutes, stirring, until slightly thickened. Remove from heat. Stir in vanilla, salt, and flour (if using). Let cool 5–10 minutes.
Assemble: Pour filling into the cooled crust. Smooth the top with a spatula.
Bake: At 350°F (175°C) for 35–40 minutes. The edges should be set, and the center should jiggle slightly.
Cool: Let stand at room temperature for 2 hours. The pie will continue to set.
Serve: Top with whipped cream and nuts if desired. Store leftovers covered in the refrigerator for up to 4 days.

Frequently Asked Questions (FAQ)

Can I make this pie ahead of time?
Yes! This pie actually benefits from being made a day ahead. Chill it overnight, then bring to room temperature before serving.

Why did my pie crack?
Cracking usually happens due to overbaking or cooling too quickly. Avoid placing the hot pie in a draft or refrigerator immediately after baking.

Can I freeze butterscotch pie?
It’s not recommended. The custard may separate upon thawing. Best enjoyed fresh or refrigerated for short-term storage.

Is this the same as buttermilk pie?
No. Buttermilk pie uses buttermilk, lemon, and sometimes raisins. Butterscotch pie relies on brown sugar and butter for its distinct flavor.

Can I use margarine instead of butter?
For authenticity and texture, real butter is strongly recommended. Margarine can alter flavor and cause separation.

How do I know when the pie is done?
The outer edges should be firm and the center should only slightly jiggle when gently shaken—like gelatin.

Can I double the recipe for a larger crowd?
Yes, but use two standard pies rather than one oversized one to ensure even baking.

Summary

Dolly Parton’s Butterscotch Pie is a heartwarming blend of Southern tradition, rich flavor, and homemade love—just like Dolly herself.
With its creamy butterscotch filling and buttery crust, this pie is a timeless dessert that turns any occasion into a celebration.