We love Dolly Parton for so many things: her big heart, her Grammy-award-winning music, the Christmas specials, and of course, her down-home, Southern cooking. Her savory recipes for stone soup and chicken and dumplings are comfort food favorites—easy to make, with flavors that please the whole family.
Now, it’s time to try one of her sweet recipes. The Dolly Parton butterscotch pie caught my eye immediately. It has a smooth, creamy filling and pecans too. Unlike a traditional pecan pie, the nuts are used here to create a crunchy crust.
Speaking of sweets, have you tried the new Dolly Parton cake mixes?
Dolly Parton’s Recipe for Butterscotch Pie
Here is Dolly Parton’s recipe for butterscotch pie, with one change to make the salt in the pecan crust optional. This pie serves 8-10 people.
Ingredients
Crust:
- Cooking spray
- 1-3/4 cups chopped pecans
- 3 tablespoons softened, unsalted butter
- 3 tablespoons light brown sugar
- 1/4 teaspoon salt (optional)
Filling:
- 1 cup brown sugar
- 2 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1/4 teaspoon salt
- 2 egg yolks, beaten
- 3/4 cup sweetened condensed milk, blended with 3/4 cup of water
- 1 tablespoon vanilla extract
- Whipped cream
Directions
Step 1: Make the crust
Preheat the oven to 375°F. Spray a 9-inch pie plate with nonstick cooking spray. Mix together the chopped pecans, softened butter, brown sugar and salt using a fork in a medium bowl. Press the mixture into the pie plate evenly over the bottom and up the sides.
Bake the crust for 10-15 minutes until the nuts are browned and fragrant. Move the pie pan to a cooling rack.
Step 2: Make the filling
Mix together the brown sugar, cornstarch, flour, butter and salt in a double boiler. Bring water in the bottom pan to a simmer over medium-high heat. Stir the ingredients in the top pan until they’re combined.
Whisk in the egg yolks, working quickly so they don’t scramble (this is called tempering eggs). Slowly whisk in the sweetened condensed milk and water mixture. Stir the pudding mixture constantly until it’s smooth and thick enough to coat the back of a spoon.
Remove the pan from the heat and stir in the vanilla extract.
Step 3: Bake the pie
Pour the pudding mixture into the baked pie crust. Bake it for 15 minutes at 300ºF until the filling is warmed through and firm. Remove the pie to a cooling rack.
Step 4: Chill and serve
Once the pie has cooled to room temperature, cover it and chill it for several hours or overnight. Serve slices of the chilled pie plain or all Dolly-ed up with whipped cream.
Here’s What I Thought
It was easier than I expected to make the butterscotch pudding on the stovetop, and that filling had a luscious flavor. The flavor of the toasted pecan crust was delicious too, and at times even outshined the flavor of the filling. The nuts gave every bite a little crunch.
Butterscotch pie is really sweet and indulgent, a perfect dessert for special occasions like holidays and Sunday dinners. The filling is a little gooey, even after chilling. Though your pie slices may not look perfect, they’ll still taste amazing.
How to Store Butterscotch Pie
Does Butterscotch Pie Need to Be Refrigerated?
Yes. For the best texture, and because it’s made with milk, do keep your butterscotch pie refrigerated. Covered with plastic wrap, the whole pie or leftover slices can be stored in the fridge for up to five days.
Can You Freeze Butterscotch Pie?
We don’t recommend freezing pies with creamy fillings like this one, because the filling can separate once thawed, which ruins the texture.
The post I Made Dolly Parton’s Butterscotch Pie and It’s As Sweet As Dolly Herself appeared first on Taste of Home.
source https://www.tasteofhome.com/article/dolly-parton-butterscotch-pie/
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