Dolly Parton’s Butterscotch Pie

Dolly Parton’s Butterscotch Pie

Ingredients:

For the Pie Filling:

• 1 cup brown sugar (light or dark)

• 1/3 cup all-purpose flour

• 1/4 teaspoon salt

• 2 cups whole milk

• 3 egg yolks (save the whites for meringue, if using)

• 3 tablespoons unsalted butter

• 1 teaspoon vanilla extract

For the Meringue (Optional):

• 3 egg whites

• 1/4 teaspoon cream of tartar

• 6 tablespoons sugar

• 1/2 teaspoon vanilla extract

Other:

• 1 pre-baked 9-inch pie crust (homemade or store-bought)

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‍ Instructions:

1. Prepare the Pie Filling:

1. In a medium saucepan, whisk together brown sugar, flour, and salt.

2. Slowly whisk in milk until smooth.

3. Place over medium heat and cook, stirring constantly, until the mixture thickens and bubbles (about 6–8 minutes).

4. In a separate bowl, beat egg yolks. Gradually whisk in a few spoonfuls of the hot mixture to temper the yolks.

5. Pour the yolk mixture back into the pan and cook for another 2–3 minutes, stirring constantly.

6. Remove from heat. Stir in butter and vanilla until smooth.

2. Assemble the Pie:

• Pour the hot butterscotch filling into the pre-baked pie crust.

3. Make the Meringue (Optional):

1. Beat egg whites and cream of tartar on high speed until soft peaks form.

2. Gradually add sugar and continue beating until stiff peaks form.

3. Beat in vanilla.

4. Spread the meringue over the hot pie filling, sealing the edges to the crust.

4. Bake (If Using Meringue):

• Bake at 350°F (175°C) for 10–12 minutes, or until the meringue is golden brown.

5. Cool and Serve:

• Let the pie cool completely before slicing. Chill in the fridge for at least 2 hours for best results.