There’s something about Dolly Parton’s kitchen that feels like home, even if you’ve never stepped foot in Tennessee. Her recipes simple, soulful, and filled with love carry the same charm as her music: honest, comforting, and straight from the heart. And this Butterscotch Pie? It’s the edible version of “Coat of Many Colors” humble ingredients stitched together into something unforgettable.

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It’s a pie that smells like family gatherings and Sunday afternoons, when laughter mingles with the sound of a spoon tapping a mixing bowl. The creamy, brown-sugar filling and cloud-soft meringue are proof that a little Southern patience and a touch of butter can still work magic.

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Ingredients

For the Crust

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

For the Butterscotch Filling

1½ cups brown sugar
⅓ cup all-purpose flour
¼ teaspoon salt
1½ cups whole milk
½ cup unsalted butter
4 egg yolks, beaten
1 teaspoon vanilla extract

For the Meringue

4 egg whites
¼ teaspoon cream of tartar
5 tablespoons granulated sugar

Optional garnishes: toasted pecans, flaky sea salt, or a drizzle of caramel sauce.

Instructions

Step 1: Make the Butterscotch Base

In a medium saucepan over medium heat, whisk together the brown sugar, flour, and salt. Gradually pour in the milk, stirring constantly to avoid lumps. The key is patience—let it thicken slowly while you stir. You’re building that deep, buttery butterscotch flavor right here.

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Step 2: Add Butter and Temper the Eggs

Once the mixture starts to bubble softly, stir in the butter until melted and glossy. In a separate bowl, whisk the egg yolks. Temper them by adding a small ladle of the hot mixture to the yolks while whisking quickly. Then pour the yolks back into the pan and cook another 2–3 minutes, stirring until thick and pudding-like. Remove from heat, stir in vanilla, and sigh—because it smells heavenly.

Step 3: Fill and Cool

Pour the hot filling into the pre-baked crust. Let it cool for 10–15 minutes while you prepare the meringue. (Yes, the smell will test your willpower.)

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Step 4: Whip the Meringue

Using a clean, dry bowl, beat egg whites and cream of tartar on low speed. Once soft peaks form, gradually add sugar, beating on high until glossy, stiff peaks hold. Spread meringue evenly over the filling, sealing it all the way to the crust edges to prevent shrinking.

Step 5: Bake to Perfection

Bake at 350°F (175°C) for 12–15 minutes, until the meringue is golden brown. Remove from the oven, let it cool completely, and then chill for at least 2 hours before serving.

Tips & Tricks for Perfect Butterscotch Pie

Egg Yolk Magic: Temper slowly. If the eggs scramble, the texture will turn grainy instead of silky.
Meringue Confidence: Any trace of oil or yolk will ruin your peaks—keep tools squeaky clean.
Crust Integrity: Seal that meringue edge to avoid weeping.
Cooling Patience: Let the pie rest fully before slicing; it firms up beautifully.
Dolly’s Secret Touch: A tiny pinch of sea salt in the filling deepens the sweetness (a trick many Southern bakers swear by).

Substitutions & Variations

Vegan Version: Use coconut milk and vegan butter; skip meringue for a whipped coconut topping.
Gluten-Free: Swap the flour for cornstarch (use ¼ cup).
Bourbon Twist: Stir in 1 tablespoon of good Tennessee bourbon before adding the vanilla.
Nutty Layer: Sprinkle chopped toasted pecans between the filling and meringue for texture.

Frequently Asked Questions

Can I make this pie ahead of time?

Yes. Prepare the filling and crust a day in advance, refrigerate separately, and add the meringue before baking.

Why does my meringue “weep” or get watery?

Usually from humidity or undercooked sugar. Bake until golden and cool in a draft-free spot.

Can I use light brown sugar instead of dark?

You can! Light brown sugar gives a milder caramel note; dark adds more depth. Either works.

Nutrition Information (per serving)

Calories: ~410
Fat: 21g
Carbohydrates: 52g
Protein: 5g
Sodium: 170mg
Cholesterol: 125mg

(Values are approximate and vary based on ingredients.)

Sweet Memories, Southern Style

If there’s one thing Dolly Parton has taught us aside from how to harmonize it’s that love and warmth can turn the simplest things into something extraordinary. This Butterscotch Pie is proof. It’s not flashy, not fussy, but every bite hums with the comfort of home, like an old song that never loses its tune.

So pour yourself a cup of coffee, share a slice with someone you love, and let this pie remind you that joy, like butterscotch, is best when it’s shared.