Dolly Parton’s Butterscotch Pie

Ingredients:
For the crust:
1 pre-baked 9-inch pie crust (homemade or store-bought)
For the butterscotch filling:
1 cup brown sugar, packed
1/4 cup cornstarch
1/2 teaspoon salt
2 1/2 cups whole milk
4 large egg yolks
3 tablespoons unsalted butter
1 teaspoon vanilla extract
For the meringue topping:
4 large egg whites
1/4 teaspoon cream of tartar
6 tablespoons granulated sugar
1/2 teaspoon vanilla extract
Optional: toffee bits or chopped pecans for garnish
Directions:
In a saucepan, whisk together brown sugar, cornstarch, and salt. Gradually add milk, whisking until smooth.
Place over medium heat and cook, stirring constantly, until thick and bubbling (about 6–8 minutes).
Slowly whisk a small amount of the hot mixture into the egg yolks to temper, then return the yolks to the saucepan. Cook for 2 more minutes.
Remove from heat and stir in butter and vanilla. Pour the hot filling into the pre-baked pie crust.
In a mixing bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and beat until glossy stiff peaks form. Beat in vanilla.
Spread meringue over warm filling, sealing to the edges of the crust.
Bake at 350°F (175°C) for 10–12 minutes or until the meringue is lightly golden.
Sprinkle with toffee bits or chopped pecans if desired. Cool completely before slicing.
Prep Time: 20 minutes | Cook Time: 20 minutes | Cool Time: 2 hours
Total Time: 2 hours 40 minutes
Kcal: 370 kcal | Servings: 8 slices
Tips:
Temper the eggs slowly to prevent curdling, whisk constantly!
Cool the pie fully before slicing for the cleanest presentation.