This week’s pie recipe comes from the lovely and oh, so create gals over at 1Canoe2, they have some of the cutest paper goods around, and these darling kitchen towels…more on that obsession later. They also share the affection for pie and are actually the ones that inspired me to do my own little pie a week challenge. Head on over to their year of “Everyone Loves Pie” and see all their fun pies! 

This pie recipe is a classic. Warm and cozy. Oats and butterscotch are such a wholesome pair. Make this pie when there is a chill in the air. It will warm you.

{Week 2} Butterscotch Oatmeal Pie
1 pie pastry
2 large eggs
3/4 cup sugar
3/4 cup dark corn syrup
1/4 cup (1/2 stick) unsalted butter, melted
3/4 cup rolled oats (old-fashioned or quick cooking, not instant)
1/3 cup sweetened or unsweetened flaked coconut
2 tablespoons all-purpose flour
1/2 cup butterscotch chips
1/2 cup chopped pecans or walnuts
1/2 teaspoon vanilla extract

Preheat the oven to 375 degrees

Roll the pie dough into a 12″ circle with a floured rolling pin. Fit the pastry into a 9″ pie pan. Place in the refrigerator to chill.

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.

Bake on the center oven rack for 25 minutes. Reduce oven temperature to 350° and turn the pie 180 degrees, so the part that faced back now faces forward. Bake another 20 to 25 minutes, until the center is set. Give the pie a little nudge to check – the filling should not move in waves.

Transfer to a rack and cool thoroughly before slicing. This pie refrigerates nicely and makes even cleaner cuts when cold.  Enjoy!