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A Slice of Sweetness: Dolly Parton’s Butterscotch Pie
This recipe is more than just a dessert; it’s a taste of American nostalgia, straight from the heart of Dolly Parton’s own family kitchen. Featured in her 2022 book, Dolly Parton’s Dixie Fixin’s: Love, Laughter, and Lots of Good Food, this Butterscotch Pie embodies the warmth, simplicity, and heartfelt generosity of Southern cooking. Unlike the instant pudding versions, this pie is made from scratch, creating a rich, caramel-like butterscotch flavor that is both comforting and deeply satisfying. It’s a pie that speaks of home, family, and the simple joys of a meal shared with loved ones.
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The History and Lovers of the Pie
This pie is a testament to Dolly Parton’s humble beginnings in the Great Smoky Mountains of Tennessee. Recipes like this were staples in Appalachian and Southern households because they used pantry-stable ingredients to create something truly special. The “butterscotch” flavor comes from the simple, magical combination of butter and brown sugar cooked together—a treat that would have felt luxurious.
The lovers of this pie are those who appreciate classic, homestyle desserts. It’s for people who find joy in the process of cooking, the scent of brown sugar and butter melting together, and the pride of presenting a golden, from-scratch pie. It’s a pie that would have been served at church suppers, family reunions, and Sunday dinners, earning love for its unpretentious, soul-warming goodness.
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Formation and Benefits of a Scratch-Made Pie
Formation: The creation of this pie is a lesson in foundational cooking techniques. The butterscotch filling is a custard, formed by carefully cooking egg yolks with a hot sugar syrup. This process, called tempering, ensures a silky-smooth texture without scrambled eggs. The resulting filling is a perfect balance of sweet, salty, and rich, set within a flaky crust and topped with a light, billowy meringue.
Benefits: While this is certainly a decadent treat, making it from scratch has its benefits over pre-made alternatives:
· Control of Ingredients: You know exactly what goes into your pie—no artificial flavors or preservatives.
· Superior Flavor: The depth of flavor from real butter, brown sugar, and vanilla is incomparable to instant mixes.
· The Joy of Process: The act of creating something beautiful with your own hands is a rewarding experience, a gift of love to those you share it with.
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Ingredients
For a 9-inch Single Pie Crust:
· 1 ¼ cups all-purpose flour
· ½ teaspoon salt
· ½ cup (1 stick) cold unsalted butter, cut into small cubes
· 3-4 tablespoons ice water
For the Butterscotch Filling:
· ½ cup (1 stick) unsalted butter
· 1 cup packed brown sugar (light or dark—dark will give a deeper, molasses-like flavor)
· 3 large egg yolks (save the whites for the meringue)
· ¼ cup cornstarch
· ½ teaspoon salt
· 2 ½ cups whole milk
· 1 teaspoon vanilla extract
For the Meringue Topping:
· 3 large egg whites, at room temperature
· ¼ teaspoon cream of tartar
· 6 tablespoons granulated sugar
· ½ teaspoon vanilla extract
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Instructions and Methods
Method 1: Preparing the Pie Crust
1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.
2. Cut in Butter: Add the cold, cubed butter. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
3. Add Water: Sprinkle the ice water, one tablespoon at a time, over the mixture. Gently mix with a fork until the dough just begins to clump together. You may not need all the water.
4. Form and Chill: Gather the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
5. Roll and Bake: Preheat oven to 375°F (190°C). On a floured surface, roll the dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish. Trim and crimp the edges. Prick the bottom all over with a fork. Line with parchment paper and fill with pie weights or dried beans.
6. Blind Bake: Bake for 15-20 minutes. Remove the parchment and weights, and bake for another 5-10 minutes, or until the crust is light golden brown. Set aside to cool. Reduce oven temperature to 350°F (175°C) for the pie.
Method 2: Making the Butterscotch Filling
1. Melt Butter and Sugar: In a medium saucepan over medium heat, melt the ½ cup of butter. Add the brown sugar and stir constantly until the mixture is smooth and begins to bubble. Cook for 1 minute. It will look separated; this is normal.
2. Temper the Egg Yolks: In a separate medium bowl, whisk the egg yolks. Very slowly, while whisking constantly, drizzle about ½ cup of the hot sugar-butter mixture into the egg yolks. This slowly raises the temperature of the eggs without cooking them.
3. Combine with Dry Ingredients: In the same saucepan with the remaining sugar-butter mixture, whisk in the cornstarch and salt until smooth. Gradually whisk in the milk.
4. Cook to Thicken: Cook over medium heat, whisking constantly, until the mixture becomes very thick and bubbly, about 8-10 minutes. Reduce heat to low and cook for 2 more minutes.
5. Combine and Finish: Remove from heat. Slowly whisk the tempered egg yolk mixture back into the hot filling in the saucepan. Return to heat and cook for another 2 minutes, stirring constantly. Remove from heat and stir in the 1 teaspoon of vanilla extract.
6. Assemble: Pour the hot butterscotch filling into the prepared, cooled pie crust.
Method 3: Creating the Meringue and Finishing
1. Beat Egg Whites: In a very clean, grease-free bowl, beat the room-temperature egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
2. Add Sugar: Gradually add the granulated sugar, one tablespoon at a time, while beating on high speed. Continue beating until stiff, glossy peaks form. Beat in the ½ teaspoon of vanilla.
3. Top the Pie: Immediately spread the meringue over the hot butterscotch filling, making sure to seal the edges all the way to the crust to prevent weeping.
4. Bake: Place the pie in the 350°F (175°C) oven and bake for 10-15 minutes, or until the meringue is golden brown.
5. Cool Completely: Let the pie cool on a wire rack for at least 2-3 hours before slicing. This is crucial for the filling to set properly.
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Nutrition Information (Approximate per slice, 1/8 of pie)
· Calories: ~550-600
· Total Fat: ~28g
· Saturated Fat: ~17g
· Cholesterol: ~150mg
· Sodium: ~250mg
· Total Carbohydrates: ~70g
· Sugars: ~50g
· Protein: ~8g
· Note: This is a rich, indulgent dessert best enjoyed in moderation.
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Conclusion
Dolly Parton’s Butterscotch Pie is a masterpiece of humble ingredients. It requires patience and care, but the result is a dessert that is far greater than the sum of its parts. The flaky crust, the rich and velvety butterscotch custard, and the sweet, toasted meringue come together to create a symphony of texture and flavor. It’s a pie that doesn’t just feed the body; it nourishes the soul, carrying with it the spirit of hospitality and love that Dolly Parton herself radiates. Baking this pie is an act of preserving a delicious piece of American culinary heritage, one sweet, unforgettable slice at a time. So, gather your ingredients, put on some classic country music, and create a little bit of magic in your own kitchen. The lovers of good food in your life will thank you for it.