I love how this classic butterscotch pie feels like pure comfort baked into a crust. Every slice is rich, creamy, and deeply nostalgic, with that warm caramel-like flavor that always reminds me of old-fashioned Southern desserts. When I make this pie, it fills my kitchen with the smell of butter, brown sugar, and vanilla, and it never lasts long once it hits the table.
Why You’ll Love This Recipe
I keep coming back to this recipe because it is simple, timeless, and incredibly satisfying. I like that it uses basic pantry ingredients and turns them into something that feels special. The filling comes out silky and smooth, and the balance between sweetness and buttery depth makes it hard to stop at just one slice. It is also a great make-ahead dessert, which I really appreciate when I am planning meals or gatherings.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1/2 cup unsalted butter
1 cup brown sugar
1/4 cup cornstarch
1/2 teaspoon salt
2 cups whole milk
3 large egg yolks
1 teaspoon vanilla extract
1 9-inch pre-baked pie crust
Directions
I start by melting the butter in a saucepan over medium heat. Once it is melted, I stir in the brown sugar, cornstarch, and salt until everything is well combined and smooth.
I slowly pour in the milk while whisking constantly, making sure no lumps form. I keep stirring as the mixture cooks and thickens, which usually takes a few minutes.
In a separate bowl, I lightly beat the egg yolks. I temper them by adding a small amount of the hot mixture while whisking, then I pour the egg mixture back into the saucepan.
I continue cooking and stirring until the filling becomes thick and creamy. Once it reaches the right consistency, I remove it from the heat and stir in the vanilla extract.
I pour the warm filling into the pre-baked pie crust and smooth the top. I let the pie cool at room temperature before transferring it to the refrigerator to fully set.
Servings And Timing
When I make this pie, it serves about 8 slices comfortably.
Preparation time is around 15 minutes, cooking time is about 20 minutes, and chilling time takes at least 2 hours. I usually plan on about 2 hours and 35 minutes total before serving.
Variations
Sometimes I like to add a layer of whipped cream on top for extra lightness. I also enjoy sprinkling a little toasted pecans or sea salt over the finished pie for added texture and contrast. When I want a deeper flavor, I swap part of the brown sugar for dark brown sugar.
Storage/Reheating
I store this pie covered in the refrigerator, where it keeps well for up to 3 days. I prefer serving it chilled, but if I want a softer texture, I let a slice sit at room temperature for about 10 minutes before eating. I do not recommend reheating, as the filling is best enjoyed cool and creamy.
FAQs
Can I use a homemade pie crust?
I often use a homemade crust, and it works perfectly as long as it is fully baked before adding the filling.
How do I know when the filling is thick enough?
I look for a pudding-like consistency that coats the back of a spoon without running off too quickly.
Can I use low-fat milk?
I have tried it, but whole milk gives me the creamiest and richest results.
Why do I need to temper the egg yolks?
I temper the yolks to prevent them from scrambling when they are added to the hot mixture.
Can I freeze butterscotch pie?
I do not recommend freezing it, as the texture of the filling can change once thawed.
Conclusion
This butterscotch pie is one of those desserts I never get tired of making. I love its smooth texture, rich flavor, and classic appeal. Whether I serve it for a holiday or a simple family dinner, it always feels like a warm, sweet treat worth savoring.
A rich, creamy Southern classic, Dolly Parton’s Butterscotch Pie features a smooth, caramel-like filling made from butter, brown sugar, and milk, all nestled in a pre-baked pie crust for the perfect comforting dessert.
Ingredients
1/2 cup unsalted butter
1 cup brown sugar
1/4 cup cornstarch
1/2 teaspoon salt
2 cups whole milk
3 large egg yolks
1 teaspoon vanilla extract
1 9-inch pre-baked pie crust
Instructions
Melt the butter in a saucepan over medium heat.
Stir in the brown sugar, cornstarch, and salt until well combined and smooth.
Gradually pour in the milk, whisking constantly to avoid lumps.
Continue stirring as the mixture cooks and thickens, about 5–8 minutes.
In a separate bowl, lightly beat the egg yolks. Temper them by adding a small amount of the hot mixture while whisking continuously.
Pour the tempered egg yolk mixture back into the saucepan.
Cook while stirring until the filling thickens to a creamy, pudding-like consistency.
Remove from heat and stir in the vanilla extract.
Pour the filling into the pre-baked pie crust and smooth the top.
Cool the pie at room temperature, then refrigerate for at least 2 hours to fully set.
Notes
Add whipped cream on top for extra lightness.
Sprinkle toasted pecans or sea salt for added texture.
Use dark brown sugar for a deeper butterscotch flavor.
Let a slice sit at room temperature for 10 minutes for a softer texture.
