Dolly Parton’s Butterscotch Pie

Ingredients:

For the Butterscotch Filling:

½ cup unsalted butter

1 cup brown sugar, packed

3 large egg yolks

¼ cup cornstarch

2 cups whole milk

¼ teaspoon salt

1 teaspoon vanilla extract

For the Crust:

1 pre-baked 9-inch pie crust (homemade or store-bought)

For the Topping:

Whipped cream

½ cup chopped pecans

Directions:

Prepare the Butterscotch Filling:

In a medium saucepan over medium heat, melt the butter. Add the brown sugar and stir until fully combined and smooth.

In a separate bowl, whisk together egg yolks, cornstarch, milk, and salt until smooth.

Slowly pour the milk mixture into the saucepan, stirring constantly. Cook for 5-7 minutes, or until the mixture thickens.

Remove from heat and stir in vanilla extract.

Assemble the Pie:

Pour the warm butterscotch filling into the pre-baked pie crust. Smooth the top with a spatula.

Let the pie cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to set.

Add the Toppings:

Before serving, top the pie with whipped cream and sprinkle with chopped pecans.