There’s a reason Dolly Parton’s name is attached to this pie: it’s as warm and comforting as a Southern song. Smooth, buttery butterscotch filling poured into a pecan crust, chilled until silky, and finished with clouds of whipped cream — it’s the kind of dessert that makes people hush and smile. The photo you shared shows exactly what we’re aiming for: a glossy, deep-golden slice with a sturdy nutty edge and soft, pillowy whipped cream on top. Below is a full, long-form, reader-friendly recipe article (2000+ words) that matches that final product, including a complete recipe card, step-by-step instructions, tips, troubleshooting, serving ideas, and FAQs.
Why This Pie Works — The Allure of Butterscotch + Pecan
Butterscotch is all about brown sugar and butter caramelized together into a deep, almost toffee-like flavor. Paired with pecans, which have a buttery, slightly sweet flavor and a satisfying crunch, you get a classic Southern combination that’s indulgent without being cloying. The filling for Dolly Parton’s Butterscotch Pie is custardy: you cook sugar and thickeners, temper egg yolks into the hot base, then fold in sweetened condensed milk for that lush, glossy texture. Chilling the pie is essential — it allows the filling to fully set so each slice holds together beautifully (as in your image). The result is a slice with a nut-bound crust hugging a dense but yielding layer of caramelized custard, topped with whipped cream for lightness.
Recipe Overview (Quick Card)
- Prep Time: 20 minutes
- Cook Time: 20 minutes (filling and crust bake)
- Chill Time: Minimum 4 hours (best if chilled overnight)
- Total Time: 4 hours 40 minutes (longer if overnight chill)
- Yield: 8 servings
- Calories: ~390 kcal per slice (approximate)
Ingredients
For the Pecan Crust
- Cooking spray (or a light brush of butter)
- 1 ¾ cups chopped pecans (fresh is best)
- 3 tablespoons unsalted butter, softened
- 3 tablespoons light brown sugar (packed)
- ¼ teaspoon salt (optional — helps balance sweetness)
For the Butterscotch Filling
- 1 cup brown sugar (packed)
- 2 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- ¼ teaspoon salt
- 2 egg yolks, lightly beaten
- ¾ cup sweetened condensed milk, blended with ¾ cup water (or substitute 1½ cups evaporated milk for a slightly different texture)
- 1 tablespoon vanilla extract
For the Topping
- Freshly whipped cream (homemade or a high-quality store option)
- Optional: extra chopped pecans or a drizzle of caramel sauce for garnish
Step-by-Step Directions (Detailed & Foolproof)
Step 1 — Preheat and Prep
Preheat your oven to 350°F (175°C). Lightly spray a 9-inch pie pan with cooking spray or rub with a bit of butter. Lining the pan isn’t necessary because the pecan crust will be pressed in and baked in place, but make sure the pan is clean and dry.
Step 2 — Make the Pecan Crust
- In a medium bowl combine 1 ¾ cups chopped pecans, 3 tbsp softened butter, 3 tbsp light brown sugar, and ¼ tsp salt (if using).
- Mix thoroughly until the nuts are evenly coated and slightly clumping from the butter and sugar. The mixture should hold together when pressed.
- Press the pecan mixture firmly and evenly into the bottom and up the sides of the prepared 9-inch pie pan — think of forming a tart shell made from nuts. Use the bottom of a measuring cup to get an even, compact press.
- Bake the crust for 10–12 minutes, until it smells toasty and the edges look set and slightly golden. Watch carefully toward the end so the sugar doesn’t scorch. Remove from oven and let cool while you make the filling.
Pro tip: For deeper pecan flavor, toast the pecans in a dry skillet over medium heat for 3–4 minutes before mixing (watch closely — nuts toast fast).
Step 3 — Make the Butterscotch Filling
- In a medium saucepan over medium heat, whisk together: 1 cup brown sugar, 2 tbsp cornstarch, 2 tbsp all-purpose flour, 2 tbsp butter, and ¼ tsp salt.
- Continue to whisk as the mixture melts and becomes glossy. The butter will help the dry mix come together into a smooth, caramel-like base.
- Once the base simmers and thickens slightly, slowly incorporate the beaten egg yolks, whisking constantly to avoid curdling. Temper the yolks by first stirring a small amount of the hot mixture into the yolks, then returning the yolks to the pot while whisking.
- Gradually whisk in the sweetened condensed milk + water mixture (¾ cup condensed milk blended with ¾ cup warm water). Keep whisking until the filling thickens to a pudding-like consistency and comes to a gentle boil for 1–2 minutes.
- Remove from heat and stir in 1 tbsp vanilla extract. The filling should be glossy, smooth, and thickened.
Troubleshoot: If your filling has lumps, strain it through a fine mesh sieve while still hot. That will give you a silky finish.
Step 4 — Assemble, Chill, and Set
- Pour the hot filling carefully into the pre-baked pecan crust. Smooth the surface with a spatula. The hot filling will gently soak the top layer of nuts, marrying flavors.
- Let the pie come to room temperature for about 20 minutes uncovered. This step prevents condensation in the fridge.
- Transfer to the refrigerator and chill for at least 4 hours — overnight is best. The filling will firm up as it cools, allowing for neat slicing.
Important: Do not attempt to speed up the setting by freezing; the texture changes. Gentle, slow chilling yields the creamiest, most sliceable result.
Step 5 — Finish and Serve
Just before serving, top the pie with fresh whipped cream (or pipe rosettes as in the image). Garnish with extra chopped pecans or a light drizzle of caramel if you like. Slice with a sharp knife dipped in hot water and wiped dry between cuts for the cleanest presentation.
Why Chill Time Matters (Science of Texture)
The filling is essentially a cooked custard stabilized with cornstarch and flour. When hot, it’s loose and glossy; as it cools, the starches retrograde and the mixture sets, forming a sliceable gel. Chilling allows the fat from the butter and condensed milk to firm just enough to provide structure while the starch network retains some tenderness so each slice is creamy rather than rubbery. That chilling time is the difference between a runny pie and the gorgeous slice you see in the image.
Serving Suggestions & Pairings
- Classic: A chilled slice with a big dollop of lightly sweetened whipped cream.
- Coffee pairing: Strong black coffee or a caramel latte complements the brown-sugar notes.
- Ice cream: Vanilla bean or butter pecan ice cream adds an extra cool contrast.
- Bourbon drizzle: For grown-up flair, add a teaspoon of bourbon to warm caramel and drizzle lightly.
- Holiday table: Garnish with pecan halves and a sprinkle of flaky sea salt for a sophisticated finish.
Dolly Parton’s Butterscotch Pie
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 4 hours 40 minutes
- Category: Dessert
Description
A classic Southern favorite straight from Dolly’s kitchen! This creamy, dreamy butterscotch pie features a crunchy pecan crust and a silky smooth filling that melts in your mouth. Perfect for holidays, potlucks, or when you just need a sweet comfort treat. 💛🍬
Ingredients
Crust:
Cooking spray
1–3/4 cups chopped pecans
3 tablespoons softened, unsalted butter
3 tablespoons light brown sugar
1/4 teaspoon salt (optional)
Filling:
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 & Prepare the Pan (5 mins):
Preheat oven to 350°F (175°C). Lightly coat a 9-inch pie pan with cooking spray.Make the Pecan Crust (10 mins):
In a bowl, mix chopped pecans, softened butter, light brown sugar, and salt until fully moistened.Shape & Bake the Crust (12 mins):
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. 🌰Cook the Butterscotch Filling (15 mins):
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.Add Eggs & Milk (10 mins):
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. 🍮Add Flavor & Assemble (5 mins):
Remove from heat and stir in vanilla extract. Pour the hot filling into the baked pecan crust and smooth the top evenly.
Chill & Serve (4 hours):
Refrigerate for at least 4 hours or until the pie is set. Before serving, top with fluffy whipped cream. 🧁✨
Notes
Chill the pie thoroughly for clean slices and perfect texture.
Use freshly chopped pecans for a crisp, nutty crust.
Nutrition
- Serving Size: 8 servings
- Calories: 390 kcal
Make-Ahead, Storage & Freezing
- Make-ahead: This pie is ideal to prepare a day ahead; chilling overnight improves flavor melding and slicing.
- Storage: Keep covered in the refrigerator for up to 4 days. Avoid leaving at room temperature for long periods due to dairy in the filling and whipped cream topping.
- Freezing: Freeze the pie without whipped cream for up to 1 month. Wrap tightly in plastic wrap and foil. Thaw slowly in fridge overnight, then top with fresh whipped cream.
You may read also :
Butterfinger Caramel Crunch Pie: A No-Bake Dream Dessert
No-Bake Pumpkin Pie – Creamy, Cozy, and Oven-Free Comfort!
Decadent Caramel Pecan Cheesecake Pie Delight
Variations & Creative Twists
- Salted Butterscotch: Sprinkle flaky sea salt on top just before serving to balance sweetness.
- Chocolate Layer: Spread a thin layer of melted bittersweet chocolate on the cooled crust before pouring filling for a chocolate-butterscotch combo.
- Citrus Brightness: Stir in 1 tsp orange zest to the filling for a bright note that cuts richness.
- Maple Twist: Replace part of the brown sugar (¼ cup) with pure maple syrup for a smokier, deeper flavor.
- Mini Tarts: Press crust into mini tart pans for individual portions; reduce baking time slightly.
Common Mistakes & How to Avoid Them
- Crust falls apart: Don’t skimp on the butter — the fat binds the nuts. Press the crust firmly and bake until set.
- Filling is lumpy: Temper the yolks and whisk constantly. If lumps form, strain hot filling.
- Filling won’t set: Make sure your cornstarch and flour were measured accurately; under-thickening ingredients or undercooking the filling will leave it loose. Chill longer.
- Whipped cream weeps: Use freshly made whipped cream stabilized with a small amount of powdered sugar or gelatin if you need it to hold for a long event.
Nutrition Snapshot (Approximate per serving)
- Calories: ~390 kcal
- Fat: ~24 g
- Carbohydrate: ~39 g
- Protein: ~6 g
- Fiber: ~2 g
(Values are approximate and will vary by specific ingredients and portion sizes.)
Why This Pie Is a Crowd-Pleaser
This pie blends familiar, nostalgic flavors with textural contrast — creamy filling and crunchy pecan shell. It’s approachable (no temperamental pastry), visually appealing (that glossy, custard-like filling), and make-ahead friendly, which makes it perfect for gatherings. The whipped cream on top softens the sweetness and adds a hair of airiness to each bite, so you never feel overloaded.
Similar recipes :
Brownie Pecan Pie Ooey Gooey Butter Cake
Baby Caramel Pecan Impossible Pies – Tiny Bites of Heaven
FAQs
1. Can I make the crust ahead of time?
Yes — you can form and bake the pecan crust up to 24 hours in advance. Store covered at room temperature or in the fridge, then add the filling when ready.
2. Can I use evaporated milk instead of sweetened condensed milk?
Yes. If using 1½ cups evaporated milk, you’ll lose a bit of the dense sweetness from condensed milk; consider adding 2–3 tbsp brown sugar to compensate. The original recipe uses sweetened condensed milk diluted with water for the signature richness.
3. My filling thickened on the stove but still seems loose after chilling. What happened?
It may not have cooked long enough for the starches to fully activate. Return to low heat and cook another minute or two while stirring, then cool and chill. Also, be sure your cornstarch measured accurately — a scant tablespoon shortage can make a big difference.
4. How do I keep whipped cream pretty and stable for a party?
Make stabilized whipped cream by whisking 1 tsp of unflavored gelatin (bloomed in 2 tbsp water) into warm cream before whipping, or use powdered sugar (which has cornstarch) and chill the whipped cream until serving.
5. Can I substitute other nuts for pecans?
Absolutely — walnuts or hazelnuts work well. Pecans give the most classic Southern flavor and texture, but any toasted nut will be delicious.
Final Notes — Bake With Heart (and a Little Dolly Spirit)
This pie is a testament to simple, soulful baking: few ingredients, straightforward technique, and a result that’s comforting and elegant. It’s perfect for family dinners, holiday tables, or whenever you want a slice of something that says “care” in every forkful. Take your time with the chilling step — patience here rewards you with that picture-perfect slice you showed me. Slice cleanly, serve with generous whipped cream, and enjoy the smiles that follow.
