Description
Dolly Parton’s Butterscotch Pie is a delicious dessert made with a pecan crust and a creamy butterscotch filling, topped with whipped cream.
Ingredients
Scale
- Cooking spray
- 1–3/4 cups chopped pecans
- 3 tablespoons softened, unsalted butter
- 3 tablespoons light brown sugar
- 1/4 teaspoon salt (optional)
- 1 cup brown sugar
- 2 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1/4 teaspoon salt
- 2 egg yolks, beaten
- 3/4 cup sweetened condensed milk, blended with 3/4 cup water
- 1 tablespoon vanilla extract
- Whipped cream for topping
Instructions
- Preheat oven to 350°F (175°C). Lightly coat a 9-inch pie pan with cooking spray.
- In a bowl, mix chopped pecans, softened butter, light brown sugar, and salt until fully moistened.
- Press the mixture evenly into the bottom and sides of the pan. Bake for 10–12 minutes or until golden. Set aside to cool slightly.
- In a medium saucepan over medium heat, whisk together brown sugar, cornstarch, flour, butter, and salt. Keep whisking until the mixture thickens and starts to bubble.
- Gradually whisk in the beaten egg yolks while stirring constantly to avoid curdling. Slowly pour in the sweetened condensed milk mixture, stirring continuously until thickened again.
- Remove from heat and stir in vanilla extract. Pour the hot filling into the baked pecan crust and smooth the top evenly.
- Refrigerate for at least 4 hours or until the pie is set. Before serving, top with fluffy whipped cream.
Notes
- Ensure the pecan crust is evenly pressed to hold the filling properly.
- Chill the pie for a longer time if possible for better texture.
- Use freshly whipped cream for the best topping flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 42 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg