Oatmeal Butterscotch Pie

An adaptation of a Quaker Oats recipe. Serve with a glass of cold milk or a scoop of ice cream.

• Ready In: 1 hr 45 mins
• Serves: 6

Ingredients

• 1 (9 inch)  uncooked flaky pastry  pie shells, refrigerated

• Filling

• 2  large eggs
• 3⁄4 cup sugar
• 3⁄4 cup dark corn syrup
• 1⁄4 cup unsalted butter, melted
• 3⁄4 cup rolled oats (old-fashioned or quick-cooking)
• 1⁄3 cup sweetened flaked coconut
• 2  tablespoons all-purpose flour
• 1⁄2 cup  butterscotch chips
• 1⁄2 cup  chopped walnuts or 1⁄2 cup pecans
• 1⁄2 teaspoon vanilla extract

Directions

1. Preheat oven to 375°.
2. In a mixing bowl, combine the eggs, sugar, corn syrup, and butter; beat on medium speed of an electric mixer for about 30 seconds or until well blended.
3. Stir in the oats, coconut, flour, butterscotch chips, nuts, and vanilla; pour filling into chilled pie shell.
4. Place the pie in the center rack and bake for 30 minutes.
5. Lower temperature to 350° and rotate pie 180°.
6. Bake 25-30 minutes or until the center is set.
7. When done, the top of the pie will be dark golden brown and crusty; give the pie a sharp little nudge--the filling shouldn't move in waves.