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If you love old-fashioned Southern desserts, this butterscotch pie is one you’ll want to save. With a buttery pecan crust and a rich, silky butterscotch filling, it’s sweet, comforting, and wonderfully nostalgic.

This recipe has been published as Dolly Parton’s Butterscotch Pie, including in a 2017 newspaper recipe feature. The version below follows that published recipe, with the directions organized into an easy-to-follow home-kitchen format. (Belleville News-Democrat)

The best part? You don’t need a complicated pastry crust. The bottom and sides are made from chopped pecans, butter, brown sugar, and salt, creating a simple nutty crust that pairs beautifully with the creamy filling.

🍮 Why You’ll Love This Butterscotch Pie

There are plenty of reasons this pie deserves a spot on your dessert table:

No traditional pastry crust is required
The pecan crust adds a wonderful crunch
Brown sugar gives the filling its classic butterscotch character
The filling is creamy and custard-like
It’s simple enough for a family dessert
It makes a beautiful holiday or Sunday-dinner pie
A generous dollop of whipped cream makes it even better

And if you’re a fan of Dolly Parton, there’s something extra fun about making a dessert associated with her Southern roots and famously warm personality.

🥧 Dolly Parton’s Butterscotch Pie Recipe

Prep Time

About 20 minutes

Bake Time

About 25–30 minutes

Cooling/Chilling Time

Several hours for the best texture

Servings

About 8

🛒 Ingredients

For the Pecan Crust

1¾ cups chopped pecans
¼ teaspoon salt
3 tablespoons butter, softened
3 tablespoons brown sugar
Vegetable oil cooking spray

For the Butterscotch Filling

1 cup packed brown sugar
2 tablespoons cornstarch
2 tablespoons all-purpose flour
¼ teaspoon salt
2 egg yolks, beaten
¾ cup sweetened condensed milk
¾ cup water
1 tablespoon vanilla extract
Whipped cream, for serving

The published version uses sweetened condensed milk diluted with an equal amount of water for the filling. (Belleville News-Democrat)

👩‍🍳 How to Make Dolly Parton’s Butterscotch Pie

Step 1: Prepare the Oven and Pie Plate

Preheat your oven to 375°F (190°C).

Lightly coat an 8- to 10-inch pie plate with vegetable oil cooking spray.

Set it aside while you prepare the pecan crust.

Step 2: Make the Pecan Crust

Place the chopped pecans, softened butter, brown sugar, and salt in a bowl.

Mix everything together thoroughly with a fork until the ingredients are evenly combined.

The mixture should be moist enough to hold together when pressed.

Step 3: Form the Crust

Transfer the pecan mixture to the prepared pie plate.

Press it firmly and evenly across the bottom and up the sides of the dish.

Try to keep the crust relatively even in thickness so it bakes uniformly.

Step 4: Bake the Crust

Bake the pecan crust for approximately 10–15 minutes, until the pecans become fragrant and the crust is lightly browned.

Keep a close eye on it toward the end because nuts can go from nicely toasted to overly dark fairly quickly.

Remove the crust from the oven and allow it to cool.

Reduce the oven temperature to 300°F (150°C).

🍯 Make the Butterscotch Filling

Step 5: Combine the Dry Ingredients

In the top portion of a double boiler, combine:

Brown sugar
Cornstarch
Flour
Salt

Stir them together.

Step 6: Add the Egg Yolks

Add the beaten egg yolks and stir until incorporated.

Because the filling will be heated, keep stirring rather than allowing the mixture to sit undisturbed.

Step 7: Add the Milk Mixture

Combine the ¾ cup sweetened condensed milk with ¾ cup water.

Gradually add the mixture to the filling while stirring constantly.

Continue cooking until the mixture becomes smooth and thick enough to coat the back of a spoon.

The filling should have a creamy, pudding-like consistency.

Step 8: Add the Vanilla

Remove the filling from the heat and stir in the vanilla extract.

The vanilla helps round out the deep brown-sugar and buttery flavors.

Step 9: Fill the Pie

Pour the warm butterscotch filling into the cooled pecan crust.

Smooth the surface gently with a spatula if necessary.

Step 10: Bake

Place the filled pie in the 300°F (150°C) oven.

Bake for approximately 15 minutes, until the filling is warmed through and firm.

Remove the pie from the oven and allow it to cool.

For the best slicing texture, chill the pie thoroughly before serving.

☁️ Add the Dolly-Up!

Once the pie is chilled, serve each slice with a generous spoonful of whipped cream.

And don’t be shy about it!

That cool, airy whipped cream is the perfect contrast to the rich butterscotch filling and crunchy pecan crust.

For an extra pretty presentation, you can sprinkle a few finely chopped toasted pecans over the whipped cream.

⭐ Tips for Making the Best Butterscotch Pie

Don’t rush the pecan crust

Give the pecans enough time to become fragrant and lightly toasted. This adds much more flavor to the finished pie.

Watch the crust carefully

Because the crust contains nuts and brown sugar, it can brown quickly. Keep an eye on it during the final minutes of baking.

Stir the filling constantly

A smooth filling depends on consistent stirring while it cooks. This helps prevent lumps and keeps the mixture from sticking to the bottom.

Let the pie cool completely

The filling becomes firmer as it cools. For the cleanest slices, refrigerate the finished pie before cutting.

Don’t skip the whipped cream

The pie is already rich and sweet, and the light texture of whipped cream makes every bite feel a little more balanced.

🍮 What Does Butterscotch Pie Taste Like?

If you’ve never made butterscotch pie before, imagine the flavors of brown sugar, butter, and vanilla transformed into a creamy custard filling.

The brown sugar provides the deep caramel-like sweetness, while the pecan crust adds a toasted, nutty contrast.

It’s rich without needing a complicated list of ingredients.

And that is part of the charm of old-fashioned desserts: simple pantry staples can turn into something special.

💛 Why This Recipe Feels So Southern

There is something wonderfully nostalgic about a dessert made with brown sugar, pecans, butter, and whipped cream.

Pecans are a familiar ingredient in many Southern desserts, while butterscotch brings the kind of old-fashioned sweetness associated with family recipe boxes and Sunday dinners.

This particular pie is also a fun example of how a recipe can become connected with a beloved entertainer. The published recipe specifically presents it as Dolly Parton’s Butterscotch Pie, giving the dessert an extra bit of personality. (Belleville News-Democrat)

🧊 How to Store Butterscotch Pie

Because the filling contains dairy and egg yolks, store the finished pie covered in the refrigerator.

For the best texture and flavor, enjoy it within a few days.

Keep whipped cream refrigerated as well, and add it to individual slices shortly before serving if you want the nicest presentation.

❓ Frequently Asked Questions

Can I use a regular pie crust?

Yes. A traditional baked pie crust can be used if you prefer, although the pecan crust is one of the features that makes this version distinctive.

Can I make the pie ahead of time?

Absolutely. In fact, making it ahead gives the filling plenty of time to cool and firm up.

Can I use dark brown sugar?

Yes. Dark brown sugar will give the pie a deeper molasses-like flavor. Light brown sugar will produce a somewhat milder flavor.

Can I add meringue?

You can, although the published version is served with whipped cream. If you prefer meringue, use a properly prepared and fully cooked meringue rather than treating it as part of the original published recipe.

Does the pie need to be refrigerated?

Yes. Since the filling contains egg yolks and sweetened condensed milk, refrigerate the finished pie.

🍮 Final Thoughts

I have to admit, Dolly Parton’s Butterscotch Pie is exactly the kind of dessert that makes you want to reach for a second slice.

The crunchy pecan crust, creamy brown-sugar filling, and fluffy whipped cream come together beautifully. It’s sweet, nostalgic, and uncomplicated—the kind of dessert that feels right at a family gathering or holiday table.

And perhaps the most fitting part is the name.

It’s as sweet as Dolly was. 💛

If you’re looking for an old-fashioned pie that’s a little different from the usual apple or pumpkin, this one is definitely worth putting on your baking list.

Save this recipe, make it for your next family dinner, and don’t forget the whipped cream! 🍮🥧