Dolly Parton's Butterscotch Pie (Print Version)
# Ingredients:
→ Crust
01 -
1 pre-baked 23 cm pie crust
→ Butterscotch Filling
02 -
330 g brown sugar
03 -
45 g all-purpose flour
04 -
0.25 teaspoon salt
05 -
360 ml whole milk
06 -
115 g unsalted butter
07 -
4 egg yolks, beaten
08 -
1 teaspoon vanilla extract
→ Meringue
09 -
4 egg whites
10 -
0.25 teaspoon cream of tartar
11 -
63 g granulated sugar
# Instructions:
01 -
In a medium saucepan over medium heat, combine brown sugar, all-purpose flour, and salt, stirring frequently to evenly distribute dry ingredients.
02 -
Gradually pour in whole milk while whisking constantly to avoid lumps, ensuring a smooth base texture.
03 -
Add unsalted butter to the saucepan and continue stirring gently until completely melted and well integrated.
04 -
Slowly pour a small amount of the hot butterscotch mixture into the beaten egg yolks, whisking constantly to prevent curdling.
05 -
Return the tempered yolk mixture to the saucepan and cook, stirring, for 2–3 minutes until the filling thickens to a pudding consistency.
06 -
Remove the pan from heat and stir in vanilla extract for aromatic depth.
07 -
Pour the hot butterscotch filling into the pre-baked pie crust and allow to cool slightly while preparing the meringue.
08 -
In a clean, dry bowl, beat egg whites and cream of tartar at low speed, gradually increasing until soft peaks form.
09 -
Slowly add granulated sugar to the meringue, beating until stiff, glossy peaks develop that hold their shape.
10 -
Spread the meringue decoratively over the warm filling, ensuring it adheres to the crust edges. Bake at 175°C for 12–15 minutes until the meringue is golden brown.
# Notes:
01 -
Ensure the egg whites are at room temperature and the mixing bowl is impeccably clean for optimal meringue volume.
02 -
Allow the pie to cool completely before slicing for the cleanest presentation and easiest serving.