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 oat (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
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Preheat oven to 375°.
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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.
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Stir in the oats, coconut, flour, butterscotch chips, nuts, and vanilla; pour filling into chilled pie shell.
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Place the pie in the center rack and bake for 30 minutes.
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Lower temperature to 350° and rotate pie 180°.
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Bake 25-30 minutes or until the center is set.
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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.