Description

Dolly Parton’s Butterscotch Pie is a rich, creamy, old-fashioned dessert featuring a luscious butterscotch filling nestled in a flaky pie crust and topped with airy meringue. A sweet Southern classic.

Ingredients

Units Scale

1 pre-baked 9-inch pie crust
1 cup brown sugar, packed
1/4 cup cornstarch
1/2 tsp salt
2 cups whole milk
4 large egg yolks, beaten
3 tbsp unsalted butter
1 tsp vanilla extract
4 egg whites
1/4 tsp cream of tartar
1/4 cup granulated sugar

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Instructions

In a saucepan, whisk together brown sugar, cornstarch, and salt.
Gradually whisk in milk until smooth. Cook over medium heat, stirring constantly, until mixture thickens and starts to boil.
Whisk a small amount of the hot mixture into the beaten egg yolks, then return the egg mixture to the saucepan. Cook for 2 more minutes, stirring constantly.
Remove from heat and stir in butter and vanilla. Pour filling into the baked pie crust.
Preheat oven to 350°F (175°C).
In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add granulated sugar and continue beating until stiff peaks form.
Spread meringue over the warm filling, sealing to the edge of the crust to prevent shrinking.
Bake for 10-12 minutes or until meringue is golden brown.
Cool completely on a wire rack, then refrigerate for at least 2 hours before serving.

Notes

Use room temperature egg whites for best meringue volume.
Make sure to seal the meringue to the crust to prevent weeping.
Chill thoroughly for best slicing results.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 28g
Sodium: 210mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 0g
Protein: 5g
Cholesterol: 110mg