Dolly Parton Butterscotch Pie Recipe: A Sweet Tribute

Dolly Parton passed away in August 2026, and in the weeks since, her recipes have been getting shared and cooked all over again — this Dolly Parton butterscotch pie recipe especially. It’s built on a genuinely clever idea: instead of a regular pastry crust, toasted pecans, butter, and brown sugar get pressed into the pan and baked into a crunchy, nutty base, then filled with a rich, homemade butterscotch pudding. It’s the kind of dessert that tastes like it took far more effort than it actually did.

Quick Summary

This tribute version of Dolly Parton’s butterscotch pie uses a toasted pecan crust (pecans, butter, and brown sugar pressed into the pan and baked) filled with a stovetop butterscotch pudding made from brown sugar, butter, egg yolks, and milk. Whether you know it as Dolly Parton butterscotch pie or Dolly Parton’s butterscotch pie recipe, it’s the same idea: no candy thermometer or pie dough skills required — just a saucepan and some patience while it chills.

Dolly Parton’s Butterscotch Pie

Tools You’ll Need

• 9-inch pie plate
• Medium saucepan
• Whisk
• Mixing bowls
• Fine mesh strainer

Ingredients

• For the crust: 1 1/2 cups chopped pecans, 6 tbsp unsalted butter (softened), 1/3 cup packed brown sugar, 1/4 tsp salt
• For the filling: 1 cup packed brown sugar, 1/4 cup unsalted butter, 3 tbsp cornstarch, 1/4 tsp salt, 2 1/2 cups whole milk, 3 large egg yolks, 1 tsp vanilla extract
• For the topping: 1 cup heavy cream, 2 tbsp powdered sugar, extra chopped pecans for garnish

Why These Ingredients Work

• Toasted pecans in the crust — baking the pecan mixture right in the pie plate gives the crust a deep, nutty flavor and a crunch that holds up under the creamy filling, unlike a plain pastry crust.
• Brown sugar cooked with butter — this combination is what actually makes butterscotch taste like butterscotch, rather than plain caramel or vanilla pudding.
• Egg yolks and cornstarch together — both are thickeners, but they work differently — cornstarch sets the pudding, while the yolks add richness and a silkier texture.

How to Make Dolly Parton’s Butterscotch Pie

1. Make the crust. Preheat the oven to 375°F. Mix the chopped pecans, softened butter, brown sugar, and salt with a fork, then press evenly into a 9-inch pie plate, over the bottom and up the sides.

2. Toast it. Bake for 10-15 minutes, until fragrant and lightly browned. Cool on a wire rack while you make the filling.

3. Cook the filling. In a saucepan over medium heat, melt the butter with the brown sugar, whisking until smooth. Whisk in the cornstarch and salt, then gradually whisk in the milk. Cook, whisking constantly, until it thickens and just starts to bubble, about 8-10 minutes.

4. Temper the eggs. Whisk the egg yolks in a small bowl. Slowly pour about a cup of the hot filling into the yolks while whisking constantly, then pour the yolk mixture back into the saucepan. Cook 2 more minutes, then remove from heat and stir in the vanilla.

5. Fill and chill. Strain the filling through a fine mesh strainer into the cooled crust to catch any bits of cooked egg. Cover and refrigerate for at least 4 hours, or overnight.

6. Top and serve. Whip the cream with powdered sugar to soft peaks, spread or pipe over the chilled pie, and finish with a scattering of chopped pecans.

Butterscotch vs. Caramel vs. Toffee

These three get mixed up constantly, and the difference actually comes down to one ingredient:

Why Is My Butterscotch Filling Runny or Grainy?

• Runny filling — usually means it wasn’t cooked long enough after adding the egg yolks. It should visibly thicken and coat the back of a spoon before you take it off the heat.
• Grainy texture — happens when the sugar wasn’t fully dissolved into the butter before the milk was added, or when the eggs scrambled from being added too quickly. Straining the finished filling fixes small amounts of graininess.
• Pie won’t set — give it the full chill time. This filling firms up as it cools; a warm slice will always look softer than the same pie after a full 4 hours in the fridge.

Common Mistakes to Avoid

• Adding hot filling to the eggs instead of tempering them gradually
• Not cooking the filling long enough before it goes into the crust
• Skipping the chill time and slicing while it’s still warm
• Filling the crust before it’s fully cooled

Storage

Cover and refrigerate leftover pie for up to 4 days. This is a custard-based filling, so it needs to stay chilled rather than sitting out at room temperature. It’s not a great freezer candidate — the filling can weep and separate slightly when thawed.

Nutrition

Estimated per slice:

Nutritional values are estimates and will vary based on the exact brands and ingredients used.

Frequently Asked Questions

Is this Dolly Parton’s actual butterscotch pie recipe?

This Dolly Parton butterscotch pie recipe is a tribute version inspired by the toasted pecan crust and homemade butterscotch filling she was known for, written and tested independently rather than copied from any single source.

Can I use a regular pie crust instead?

Yes, a blind-baked pastry crust works if you’d rather skip the pecan crust, though you’ll lose the nutty crunch that makes this version distinctive.

Does butterscotch pie need to be refrigerated?

Yes. The filling is a milk and egg-based custard, so it should stay refrigerated both before and after serving.

Can I make this ahead of a holiday or gathering?

Yes — it actually benefits from being made a day ahead, since the filling needs several hours to fully set. Add the whipped cream topping just before serving.

Related Recipes

• Sugar Cookies Recipe
• Banana Pudding Recipe
  

Jonas Mitchell

Dolly Parton Butterscotch Pie

A rich homemade butterscotch pie with a crunchy toasted pecan crust, creamy brown sugar filling, and whipped cream topping.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Chill Time 4 hours hrs

Total Time 4 hours hrs 45 minutes mins

Servings: 10 Slices

Course: Dessert

Cuisine: American

Calories: 410

Ingredients Equipment Method Notes

Ingredients

  

Pecan Crust

• 1½ cups chopped pecans
• 6 tbsp unsalted butter, softened
• ⅓ cup packed brown sugar
• ¼ tsp salt

Butterscotch Filling

• 1 cup packed brown sugar
• ¼ cup unsalted butter
• 3 tbsp cornstarch
• ¼ tsp salt
• 2½ cups whole milk
• 3 large egg yolks
• 1 tsp vanilla extract

topping

• 1 cup heavy cream
• 2 tbsp powdered sugar
• Extra chopped pecans, for garnish

Equipment

• 1 9-inch pie plate
• 1 Medium saucepan
• 1 whisk
• 2 mixing bowls
• 1 Fine mesh strainer

Method

 

1. Preheat oven to 375°F. Mix pecans, softened butter, brown sugar, and salt, then press evenly into a 9-inch pie plate.
2. Bake for 10–15 minutes, until fragrant and lightly browned. Cool completely.
3. Melt butter with brown sugar in a saucepan over medium heat. Whisk in cornstarch and salt, then gradually whisk in the milk.
4. Cook, whisking constantly, until the mixture thickens and just begins to bubble, about 8–10 minutes.
5. Whisk egg yolks in a bowl. Slowly add about 1 cup of the hot filling while whisking constantly, then return the mixture to the saucepan.
6. Cook for 2 more minutes. Remove from heat and stir in vanilla extract.
7. Strain the filling through a fine-mesh strainer into the cooled pecan crust.
8. Cover and refrigerate for at least 4 hours or overnight.
9. Whip heavy cream with powdered sugar to soft peaks. Spread or pipe over the chilled pie and garnish with chopped pecans.

Notes

For the cleanest slices, chill the pie for the full 4 hours before serving. The pie can be made one day ahead; add the whipped cream topping shortly before serving.
Nutrition per serving
Calories: 410 kcal | Protein: 5g | Carbohydrates: 38g | Fat: 27g | Fiber: 1g | Sodium: 190mg

This recipe is shared for general informational purposes and isn’t a substitute for professional dietary advice. If you have food allergies, sensitivities, or specific health conditions, check the ingredients and consult a doctor or registered dietitian before making changes to your diet.

About Jonas Mitchell

Jonas Mitchell is a home baker and recipe developer at RecipeValley, focused on approachable, kitchen-tested desserts and everyday recipes. He does not hold a clinical nutrition credential, and his content is for informational purposes only and is not a substitute for advice from a doctor or registered dietitian.