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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 6 |
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An adaptation of a Quaker Oats recipe. Serve with a glass of cold milk or a scoop of ice cream. Ingredients:
1 (9 inch) uncooked flaky pastry pie shells, refrigerated |
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.
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