Dolly Partons Butterscotch Pie

Pre-bake a 9-inch pie crust using your preferred method until golden and allow it to cool completely.

Melt the butter in a medium saucepan over medium heat, add the brown sugar, and stir constantly for 2 minutes until fully combined and smooth.

In a separate bowl, whisk cornstarch, salt, and whole milk until fully blended and free of lumps. Gradually whisk this into the saucepan, ensuring a smooth mixture.

In a small bowl, beat the egg yolks. Slowly add a small amount of the hot mixture to the yolks while whisking constantly, then add the tempered yolks back to the saucepan, stirring thoroughly.

Cook the filling mixture over medium heat, stirring constantly until it thickens to a pudding-like consistency, about 5 to 8 minutes. Do not allow the mixture to boil.

Remove the pan from heat and blend in the vanilla extract.

Transfer the warm butterscotch filling into the cooled pie crust. Use a spatula to create an even surface.

Cover the pie surface with plastic wrap and refrigerate for at least 4 hours, ideally overnight, until the filling is firm.

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