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Dolly Parton’s Butterscotch Pie – Classic Southern Comfort Dessert

Learn how to make Dolly Parton’s Butterscotch Pie—a creamy, meringue-topped Southern classic that tastes like home. Perfect for family gatherings and sweet memories.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 2 hours 55 minutes
Course Dessert
Cuisine American
Servings 8
Calories 410 kcal

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 tsp salt
  • 1½ cup whole milk
  • ½ cup unsalted butter
  • 4 egg yolks, beaten
  • 1 tsp vanilla extract

For the Meringue

  • 4 egg whites
  • ¼ tsp cream of tartar
  • 5 tbsp granulated sugar
  • Optional garnishes: toasted pecans, flaky sea salt, or a drizzle of caramel sauce.

Instructions
 

  • 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.
  • 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.
  • 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.)
  • 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.
  • 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.