This delicious concoction is one of Dolly Parton’s favorite holiday desserts. *This recipe was adapted to make it IC friendly (pecans changed to walnuts). From guideposts.org.
Dolly’s Butterscotch Pie
Ingredients:
For the crust:
1 ¾ c. chopped walnuts
¼ tsp. salt
3 Tbsp. butter, softened
Vegetable oil cooking spray
3 Tbsp. brown sugar
For the filling:
1 c. brown sugar
2 egg yolks, beaten
2 Tbsp. cornstarch
¾ c. condensed milk, diluted with ¾ c. water
2 Tbsp. all-purpose flour
1 Tbsp. vanilla extract
2 Tbsp. butter
whipped cream, for garnish
¼ tsp. salt
Directions:
Preheat the oven to 375°F. Coat a 9- or 10-inch pie plate with vegetable oil cooking spray.
Make the crust:
1. Combine the walnuts, butter, sugar and salt in a small bowl and mix thoroughly with a fork.
2. Transfer the mixture to the pie pan. Press mixture evenly into the bottom and up the sides of the pan.
3. Bake until fragrant and browned, about 10 to 15 minutes.
4. Remove from the oven to cool. Reduce the oven temperature to 300°F.
Make the filling:
1. Combine the brown sugar, cornstarch, flour, butter and salt in the top of a double boiler over medium-high heat and stir to combine.
2. Add the egg yolks and continue to stir until incorporated. Gradually add the milk, stirring constantly until the mixture thickly coats the back of a spoon and is smooth.
3. Stir in vanilla and pour the mixture into the pie shell. Bake for 15 minutes, until the filling is warmed through and firm.
4. Let cool and serve with a “Dolly-up” of whipped cream. Makes one 8- to 10-inch single-crust pie.
Serves 8
