Why You’ll Love This Recipe

Dolly Parton’s Butterscotch Pie is a Southern classic full of rich, nostalgic flavor. With its velvety butterscotch custard filling, flaky pie crust, and fluffy meringue topping, this dessert is both indulgent and comforting. Perfect for holidays, potlucks, or cozy weekends, it’s a timeless treat that brings a touch of country charm to your dessert table.

ingredients

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

pie crust (pre-baked)brown sugarscornstarchsaltmilkbuttereggsyellow food coloring (optional for golden color)vanilla extractegg whitescream of tartargranulated sugar

directions

Preheat your oven to 350°F (175°C).

In a saucepan over medium heat, combine brown sugar, cornstarch, and salt. Gradually whisk in milk until smooth.

Cook while stirring constantly until the mixture thickens and bubbles. Reduce heat and cook for 2 more minutes.

Remove from heat. Stir in butter and vanilla extract. Add a few drops of yellow food coloring if desired.

In a separate bowl, lightly beat the egg yolks. Slowly whisk a small amount of the hot mixture into the yolks to temper them.

Return the tempered egg mixture to the saucepan. Cook for 2 more minutes, stirring constantly.

Pour the butterscotch filling into the pre-baked pie crust and smooth the top.

In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add granulated sugar and beat until stiff peaks form.

Spread the meringue over the warm filling, making sure to seal it to the edges of the crust to prevent shrinking.

Bake for 12-15 minutes or until the meringue is golden brown.

Let cool completely before serving.

Servings and timing

This recipe yields 8 slices.
Preparation time: 20 minutes
Cooking time: 20 minutes
Cooling time: 2 hours
Total time: 2 hours 40 minutes

Variations

Add a pinch of cinnamon for a spiced twist.
Use a graham cracker crust for a different texture.
Top with whipped cream instead of meringue for a creamy finish.
Add chopped pecans to the filling for crunch.
Make mini pies using tart pans for individual servings.

storage/reheating

Store leftover pie in the refrigerator, loosely covered, for up to 3 days.
Do not freeze, as the custard and meringue textures may be affected.
Serve chilled or let sit at room temperature for 15–20 minutes before eating.

FAQs

Can I use a store-bought pie crust?
Yes, a pre-baked store-bought crust works perfectly for this recipe.

Why temper the egg yolks?
Tempering prevents the eggs from scrambling by gradually introducing heat.

Can I skip the meringue?
Yes, but it adds a lovely contrast in texture and flavor to the butterscotch filling.

Is yellow food coloring necessary?
No, it’s optional and only enhances the color for presentation.

Can I use white sugar instead of brown?
Brown sugar is key for that deep butterscotch flavor—white sugar won’t give the same result.

How do I know when the meringue is done?
It should be golden brown on top and hold firm peaks when touched lightly.

Can I make this pie a day ahead?
Yes, it actually sets beautifully overnight in the fridge.

What’s the best way to cut the pie cleanly?
Use a sharp knife dipped in warm water and wiped clean between slices.

Can I make it dairy-free?
Use plant-based butter and milk alternatives, but note the flavor and texture may vary.

How sweet is this pie?
It’s sweet but balanced with the meringue and crust, making it rich but not overpowering.

Conclusion

Dolly Parton’s Butterscotch Pie is a down-home dessert that brings together rich, creamy filling and light, airy meringue in perfect harmony. Whether you’re honoring Southern tradition or trying something new, this pie delivers warmth, sweetness, and a whole lot of heart in every bite.