Oatmeal Butterscotch Pie

• 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

1. Preheat oven to 375u0b0.
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 350u0b0 and rotate pie 180u0b0.
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.

pastry pie shells, filling, eggs, sugar, dark corn syrup, unsalted butter, rolled oats, coconut, flour, butterscotch chips, walnuts, vanilla extract

Taken from www.food.com/recipe/oatmeal-butterscotch-pie-138603 (may not work)