Dolly Parton’s Butterscotch Pie

A rich, old-fashioned butterscotch pie made with buttery brown sugar, heavy cream, vanilla, and eggs baked inside a flaky pastry crust. The filling becomes wonderfully soft and custardy in the center with a deep caramel-like butterscotch flavor.

Recipe Information

• Prep Time: 15 minutes
• Bake Time: 45–55 minutes
• Cooling Time: 2 hours
• Total Time: About 3 hours
• Servings: 8
• Difficulty: Easy
• Method: Oven-baked

Ingredients

• 1 (9-inch) refrigerated pie crust, unbaked
• ½ cup (1 stick / 113 g) unsalted butter, melted
• 2 cups (400 g) packed light or dark brown sugar
• ½ cup (120 ml) heavy cream
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• Whipped cream, for topping, optional

Instructions

1. Prepare the oven and crust

Preheat the oven to 350°F (175°C).

Place the refrigerated pie crust into a 9-inch pie plate, gently pressing it into the bottom and sides.

Crimp the edges or shape them decoratively.

Place the prepared crust in the refrigerator while you make the filling.

2. Make the butterscotch filling

In a large mixing bowl, whisk together the melted butter and brown sugar until well combined.

Add the heavy cream, beaten eggs, vanilla extract, and salt.

Whisk gently until the mixture is smooth and evenly combined.

Don’t whip excessively—you want the filling rich and smooth rather than full of air bubbles.

3. Fill the crust

Remove the pie crust from the refrigerator.

Pour the butterscotch filling evenly into the unbaked crust.

If you notice any large air bubbles on the surface, gently tap the pie plate against the counter once or twice.

4. Bake

Place the pie on the center rack of the preheated oven.

Bake for 45–55 minutes, or until:

• The edges are set.
• The center is mostly set but still has a slight jiggle.
• The surface is golden brown.
• A knife inserted near the edge comes out mostly clean.

If the crust edges begin browning too quickly, loosely cover them with aluminum foil or a pie shield.

Don’t overbake. The center will continue setting as the pie cools.

5. Cool completely

Remove the pie from the oven and place it on a wire rack.

Allow it to cool for at least 2 hours before slicing.

For a firmer, cleaner slice, refrigerate the cooled pie for another 1–2 hours.

6. Serve

Slice the pie into wedges.

Top each serving with a generous spoonful of whipped cream if desired.

For an extra-special finish, drizzle with a little warm caramel or butterscotch sauce.

Chef’s Tips

• Pack the brown sugar firmly into the measuring cup for the correct amount.
• Light brown sugar gives a classic butterscotch flavor, while dark brown sugar creates a deeper, more molasses-rich taste.
• Let the melted butter cool slightly before combining it with the eggs.
• A slight jiggle in the center is desirable when the pie comes out of the oven.
• Allow the pie to cool fully before cutting. Cutting too early can cause the filling to run.
• If your pie crust is particularly thin, place the pie plate on a baking sheet before filling and baking for easier handling.

How to Tell When It’s Done

The most reliable visual cue is a set outer edge with a gently wobbly center.

The center should not look liquid or slosh when the pie is carefully moved.

For the cleanest texture, avoid waiting until the entire surface is completely firm in the oven—the filling can become overly firm or chewy after cooling.

Optional Variations

Pecan Butterscotch Pie

Fold ¾ cup chopped toasted pecans into the filling before pouring it into the crust.

Chocolate Butterscotch Pie

Add ½ cup semi-sweet chocolate chips to the bottom of the crust before pouring in the filling.

Bourbon Butterscotch Pie

Add 1 tablespoon bourbon along with the vanilla for a deeper, grown-up flavor.

Salted Butterscotch Pie

Sprinkle ¼ teaspoon flaky sea salt over the finished pie just before serving.

Extra Buttery

Brown the butter before using it. Allow it to cool slightly, then continue with the recipe for a nuttier, more complex flavor.

Make-Ahead Instructions

This pie is excellent when made ahead.

Bake it up to 1 day in advance, cool completely, cover loosely, and refrigerate.

Bring it out about 20–30 minutes before serving for the best flavor and texture.

Storage

Cover and refrigerate leftover pie for up to 4 days.

Because the filling contains eggs and cream, don’t leave the finished pie at room temperature for extended periods.

Freezing

For best texture, freeze the baked pie without whipped cream for up to 2 months.

Wrap it tightly in plastic wrap and foil.

Thaw overnight in the refrigerator before serving.

Serving Suggestions

Serve chilled, cool, or slightly below room temperature with:

• Whipped cream
• Vanilla ice cream
• Caramel sauce
• Butterscotch sauce
• Toasted pecans
• A sprinkle of flaky sea salt

A scoop of vanilla ice cream melting over a warm slice makes an especially indulgent dessert.

The Result

The finished pie has a flaky golden crust and a rich, buttery brown-sugar filling that’s soft, custardy, and intensely butterscotch-flavored. It’s simple old-fashioned baking with an irresistibly decadent finish.