Ingredients: 1/2 cup butterscotch chips,cup sweetened flaked coconut,cup sweetened flaked coconut,3/4 cup dark corn syrup,2 large eggs,2 tablespoons all-purpose flour,1/2 cup chopped pecans,1 pie crust,3/4 cup old fashioned or quick cooking rolled oats, not instant,2/3 cup sugar,1/4 cup (½ stick) unsalted butter, melted,1/2 teaspoon vanilla extract
Instructions:
- Prepare the pastry and refrigerate until firm enough to roll, about 1 hour.On a floured surface, roll the pastry into a 12-inch circle with a floured rolling pin. Invert the pastry over a 9-inch standard pie pan, tuck the pastry into the pan, without stretching it, and sculpt the edge into an upstanding ridge.
- Place it in the freezer for 15 minutes. Preheat the oven to 375 degree F.
- Combine the eggs, sugar, corn syrup, and butter in a large bowl. Using an electric mixer, beat on medium speed until well blended, about 30 seconds. Stir in the oats, coconut, flour, butterscotch chips, nuts, and vanilla.
- Pour the filling into the chilled pie shell.
- Place the pie on the center oven rack and bake for 30 minutes. Reduce the oven temperature to 350 degree F and rotate the pie 180 degrees.
- Bake until the center is set, 25 to 30 minutes. When done, the top of the pie will be dark golden brown and crusty. Give the pie a sharp little nudge. The filling shouldnt move in waves.
- Transfer the pie to a wire rack and let cool.
- Serve just barely warm or at room temperature.
