Dolly Parton's Butterscotch Pie is a delightful treat that embraces the essence of Southern dessert traditions. Known for her warm personality and genuine love for comfort food, Dolly Parton has inspired many with her classic recipes. This pie, rich with a creamy butterscotch filling and nestled in a perfectly baked pie crust, is a nostalgic reminder of childhood and family gatherings.
Ingredients
Scale:
1 ½ cups all-purpose flour, sifted
½ teaspoon salt
½ cup unsalted butter, chilled and diced into small cubes
6 to 8 tablespoons ice water
1 cup brown sugar, packed tightly
¼ cup cornstarch
½ teaspoon salt
2 ¾ cups whole milk
3 large egg yolks, lightly beaten
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1 teaspoon unsweetened vanilla extract (optional)
1 cup heavy whipping cream, chilled
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Instructions
In a large bowl, combine the flour and salt. Cut in the chilled butter until the mixture resembles coarse crumbs. Stir in ice water until the mixture forms a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Preheat your oven to 425°F (220°C). On a floured surface, roll out the chilled dough to about ¼ inch thick to fit your pie pan. Transfer it carefully to the pan, trimming excess dough and pricking the bottom with a fork.
Bake the crust for 10-12 minutes until golden brown. Let it cool completely on a wire rack.
In a medium saucepan, whisk together the brown sugar, cornstarch, and salt. Gradually stir in the milk until smooth. Cook over medium heat, stirring constantly until thickened (about 5-7 minutes).
Remove the saucepan from the heat. Slowly whisk a small amount of the hot mixture into the egg yolks to temper them. Add the egg yolks back into the saucepan and return to heat, cooking for an additional 2-3 minutes until thickened.
Stir in the butter and vanilla extract until melted and combined. Pour the hot filling into the cooled pie crust and let it cool to room temperature. Refrigerate for at least 4 hours or until set.
