I grew up with a soft spot for custard pies, and this one hits that same sweet place. When I say Pie Filling Recipes, I mean the kind that set smooth and slice clean. This butterscotch pie tastes like a cozy porch chat with a good friend. We start with a gentle cook of butter and brown sugar. The scent wraps the kitchen and, yes, I always sneak a spoon taste. I learned that trick from a cousin who swore by it. The filling stays silky, the flavor stays deep, and the meringue sits on top like a soft cloud. If you love dolly parton recipes, this one feels like a warm hello. I write this as someone who bakes on busy nights. I want clear steps, steady heat, and no fuss. You will find a butterscotch pie recipe that keeps its shape and still feels tender. Fans of pie recipes, cherry cobbler recipe pie fillings, hershey pie recipe, and even the famous dolly parton 5 layer casserole recipe will smile here. We keep it simple and kind to real life.
Table of Contents
- 1) Key Takeaways
- 2) Easy Dolly Parton Butterscotch Pie Recipe
- 3) Ingredients for Dolly Parton Butterscotch Pie
- 4) How to Make Dolly Parton Butterscotch Pie
- 5) Tips for Making Dolly Parton Butterscotch Pie
- 6) Making Dolly Parton Butterscotch Pie Ahead of Time
- 7) Storing Leftover Dolly Parton Butterscotch Pie
- 8) Try these Dessert next!
- 9) Dolly Parton Butterscotch Pie
- 10) Nutrition
1) Key Takeaways
Hi, I am Lila from Lila Cooks, and this sweet slice brings comfort without fuss. The custard turns silky and the meringue lifts light. We lean on Pie Filling Recipes for steady texture and clean slices. The crust stays crisp and the butterscotch runs deep. I test each step in a small kitchen with real weeknight time.
You get pantry staples, short steps, and a make ahead path that holds. This dessert sits well for guests and for late night forks. I keep the sugar warm, the milk slow, and the whisk moving. The pie cools calm and slices neat. We call that peace.
Short keywords slide in with ease here: butterscotch pie, custard pie, meringue pie. Longtail phrases fit our goals too: classic butterscotch pie from scratch, easy custard pie with meringue, southern butterscotch pie recipe. You get flavor and a method that respects home cooks.
2) Easy Dolly Parton Butterscotch Pie Recipe
Pie Filling Recipes guide my plan, and I keep the words short and clear. We toast butter with brown sugar. The scent pulls people to the stove. I whisk milk with cornstarch and salt. The mix turns smooth fast. Yolks join next and bring body. Vanilla lands last and soft. The custard sets in the shell and rests under a billow of white.
We reach for a pie filling guide idea here, since each action links to the next. Melt, whisk, temper, fold. Your hands learn the feel. The spoon coats. The bubbles nudge the edge. The meringue seals to the crust and bakes to pale gold. I like that look. It reads home.
On Lila Cooks we favor rhythm that any cook can keep. I teach best pie fillings that behave on the plate and please in the first bite. You will taste brown sugar, butter, and a clean finish. Simple acts stack and give you a pie that makes folks smile.
3) Ingredients for Dolly Parton Butterscotch Pie
Pie crust A nine inch shell gives structure and a gentle crunch. Use a baked shell that cools on a rack. A firm base supports a soft center, so the slice keeps shape on the plate.
Unsalted butter Warm butter browns the sugar and builds toffee notes. The fat carries flavor. I watch for a glossy look that tells me the sugar met the heat well.
Packed brown sugar This sugar brings deep taste and soft caramel tones. It melts into the butter and starts the butterscotch path. The kitchen smells right at this point.
Whole milk Milk softens the mix and gives the custard a smooth body. I like two cups. Cold milk blends clean with cornstarch and salt before it hits the heat.
Cornstarch This starch thickens with a gentle simmer. It helps the slice hold. It keeps the custard light and glossy, not heavy or gummy.
Fine salt A small pinch wakes the sweet. It keeps the flavor round. The pie tastes balanced, not flat.
Large egg yolks Yolks enrich and give a soft custard set. I temper them so they join smooth and do not curdle. The color turns warm and bright.
Vanilla extract Vanilla finishes with a warm scent. A small spoon does the work. The custard breathes and feels complete.
Egg whites Whites whip to a glossy cap. They cover the hot filling and protect it as it bakes. I like medium firm peaks for clean swirls.
Cream of tartar This acid steadies the whites and helps the peaks stand. A pinch is enough. The mix turns fine and bright.
Granulated sugar A slow rain over the beating whites gives shine and structure. The top bakes to soft gold and stays tender.
4) How to Make Dolly Parton Butterscotch Pie
Step one Bake a nine inch crust and let it cool. The base must be firm before you add warm filling. Set the oven to a steady three hundred fifty Fahrenheit for later.
Step two Melt butter in a saucepan and stir in brown sugar. Keep the spoon moving until the mix turns glossy. The scent will rise and the sugar will look smooth.
Step three Whisk milk with cornstarch and salt in a bowl. Pour this into the pan in a thin stream. Whisk without pause until the custard thickens and turns silky.
Step four Beat yolks in a small bowl. Ladle in some hot custard and whisk. Return the yolk mix to the pan. Cook until the spoon leaves a line on the back.
Step five Take the pan off heat and stir in vanilla. Pour the warm filling into the crust. Smooth the top. The surface should look even and soft.
Step six Whip whites with cream of tartar to soft peaks. Add sugar a spoon at a time and beat to glossy peaks. Spread over the hot filling and seal to the crust.
Step seven Bake until the meringue shows light gold. Cool to room temp. Chill to finish the set. This follows best pie fillings practice and gives clean cuts.
5) Tips for Making Dolly Parton Butterscotch Pie
Toast the sugar and butter until the mix smells like toffee. Do not rush that stage. Small color means big flavor. Keep whisk and heat close and steady. This keeps the custard smooth and light.
Seal the meringue to the crust edge so steam stays kind and the top will not pull back. Spread with a spoon and make soft peaks for charm. A cool kitchen helps the pie rest well and stop weeping.
I love homemade pie filling as a phrase and as a promise. Think of Pie Filling Recipes as a steady friend. If a bubble pops at the edge and the spoon holds a line, you are there. Let time firm the slices and bring clear cuts.
6) Making Dolly Parton Butterscotch Pie Ahead of Time
I bake the crust a day ahead, wrap it, and keep it dry. The shell stays crisp and ready. You can cook the custard in the morning and chill by lunch. The pie sets by dinner and serves neat by night.
Cover the pie with a light dome so moisture does not fall on the meringue. Place the plate on a low shelf for a calm chill. This method fits the pace of home life and gives you time for guests or chores.
For fans of Pie Filling Recipes, this plan keeps shape and shine. The texture holds and the flavor deepens. I like that the slice lifts clean and the fork slides easy. The next day bite tastes round and warm.
7) Storing Leftover Dolly Parton Butterscotch Pie
Chill leftovers under a loose cover. A glass dome or an upturned bowl works well. Keep the pie away from strong scents. The filling picks up smells fast. A back corner of the fridge stays quiet and cool.
For the best bite, slice cold and let the piece sit five minutes. The custard relaxes and the flavor opens. A warm dry knife gives clean cuts. Wipe between slices to keep edges smooth.
Use the pie within two to three days. The meringue stays tender for that span. If you want a longer hold, skip the meringue and finish with whipped cream at serving time. That path keeps texture fresh.
8) Try these Dessert next!
9) Dolly Parton Butterscotch Pie
Pie Filling Recipes Dolly Parton Butterscotch Pie
Ingredients
For the Crust
- 1 nine inch pie crust, pre baked
For the Butterscotch Filling
- 1 half cup unsalted butter
- 1 cup packed brown sugar
- 3 large egg yolks
- 1 quarter cup cornstarch
- 2 cups whole milk
- 1 quarter teaspoon fine salt
- 1 teaspoon vanilla extract
For the Meringue
- 3 large egg whites
- 1 quarter teaspoon cream of tartar
- 5 tablespoons granulated sugar
For Serving
- Light whipped cream, optional
- Chopped pecans, optional
Instructions
Make the Filling
- Set the oven to three hundred fifty degrees F.
- Melt the butter in a medium saucepan over medium heat and stir in the brown sugar until glossy.
- Whisk the cornstarch, salt, and milk in a bowl until smooth.
- Slowly pour the milk mix into the pan, whisking without pause until the mix looks thick and smooth.
- Beat the egg yolks in a small bowl. Temper with a ladle of hot custard while whisking, then return to the pan.
- Cook and whisk until the custard coats a spoon and small bubbles rise at the edge. Take off the heat and stir in vanilla.
Fill the Crust
- Pour the warm custard into the pre baked crust and smooth the top.
Make the Meringue
- Beat egg whites with cream of tartar on medium speed until soft peaks form.
- Rain in the sugar a spoon at a time and beat to glossy medium firm peaks.
- Spread the meringue over warm filling and seal to the crust so the top will not pull back.
Bake
- Bake until the meringue shows light golden spots, about ten to twelve minutes.
- Cool on a rack until the pie reaches room temp. Chill until set for clean slices.
Serve
- Slice with a warm dry knife. Add whipped cream or pecans if you like.
10) Nutrition
Serving size one slice. About three hundred sixty calories. Five grams protein. Sixteen grams fat. Fifty grams carbs. Sodium near two hundred twenty milligrams. The values change with crust choice and topping. I keep portions modest so a sweet finish stays light.
Author and Site
Recipe by Lila for Lila Cooks. I write for home cooks who want clear steps and warm flavor. I test in a small kitchen and keep tools simple. You get a path that feels calm and doable.
Leave a Comment