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### **Instructions:**
#### **1. Prepare the Pie Crust**
If you’re using a **store-bought pie crust**, follow the package instructions to bake it. If you’re making your own pie crust from scratch, roll out the dough and bake it according to your recipe’s instructions. Allow the crust to cool completely before filling it with the butterscotch mixture.
#### **2. Make the Butterscotch Filling**
In a medium saucepan, combine the **brown sugar**, **butter**, **cornstarch**, and **salt**. Cook the mixture over medium heat, stirring constantly until the butter has melted and the sugar has dissolved.
#### **3. Add the Milk**
Slowly whisk in the **milk**, making sure to combine it with the sugar mixture. Continue to cook the mixture over medium heat, stirring constantly, until it thickens to a pudding-like consistency. This will take about 5-7 minutes.
#### **4. Temper the Egg Yolks**
In a separate bowl, lightly beat the **egg yolks**. Gradually add a small amount of the hot butterscotch mixture to the yolks, whisking constantly to temper the eggs and prevent them from curdling. Once the yolks have been tempered, slowly pour the egg mixture back into the saucepan with the rest of the butterscotch mixture, stirring constantly.
#### **5. Cook the Custard**
Continue to cook the custard over medium heat, stirring constantly, for an additional 3-5 minutes, until the filling is thick and smooth. Remove the saucepan from the heat and stir in the **vanilla extract**.
#### **6. Fill the Pie Crust**
Pour the hot butterscotch custard into the cooled **pie crust**. Use a spatula to smooth the top and ensure the filling is evenly distributed.
#### **7. Chill the Pie**
Allow the pie to cool to room temperature, then transfer it to the refrigerator to chill for at least 2-3 hours, or until the filling is set.
#### **8. Serve and Enjoy**
Once the pie has chilled and set, slice it into wedges and serve. For an extra touch, top the pie with a dollop of **whipped cream** or a drizzle of **caramel sauce**.
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## **Tips for Perfecting Dolly Parton’s Heavenly Butterscotch Pie**
– **Don’t Rush the Cooling Process:** It’s important to allow the pie to cool completely before refrigerating it. This ensures that the
filling sets properly and prevents it from being too runny.
– **Use a Double Boiler for the Filling:** If you’re worried about scrambling the eggs when adding them to the sugar mixture, you can use a **double boiler** to gently heat the custard. This will give you more control over the temperature and prevent the eggs from curdling.
– **Make It Ahead of Time:** This pie is perfect for making ahead of time. It can be stored in the refrigerator for up to 2 days, making it an ideal dessert for holiday gatherings or dinner parties.
– **Customize the Topping:** While the pie is delicious on its own, you can dress it up with whipped cream, chopped nuts, or a drizzle of caramel or chocolate sauce for added flavor and texture.
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## **Conclusion**
Dolly Parton’s **Heavenly Butterscotch Pie** is a true Southern treasure, combining rich, caramelized butterscotch flavor with a creamy custard filling and a buttery pie crust. Simple yet indulgent, this dessert is the perfect addition to any meal or gathering. Whether you’re a fan of Dolly’s music or simply looking for a comforting dessert to share with loved ones, this pie is sure to satisfy your sweet tooth and warm your heart.
So, the next time you’re in the mood for something sweet, channel a little bit of Dolly’s magic and whip up her **Heavenly Butterscotch Pie**. It’s a slice of Southern hospitality that’s bound to make you smile with every bite. Enjoy!
