Butterscotch Deluxe Pie recipe

1 servings

1 cup quick cooking oats

1/4 cup firmly packed brown sugar

1/3 cup butter, melted

3/4 cup firmly packed brown sugar

1/3 cup sifted all-purpose flour

1/4 teaspoon salt

1 1/2 cups milk

3 tablespoons butter

1 1/2 teaspoons vanilla extract

3/4 cup whipping cream, whipped

6 pecan halves

Preheat oven to 350 degrees F (175 degrees C).

Heat oats on a baking sheet in preheated oven for 12 minutes.

Set aside to cool.

To Make Crust: In a medium bowl combine oats and 1/4 cup brown sugar together; mix in 1/3 cup butter.

Press firmly onto bottom and sides of a 8 inch pie pan.

Chill for 1 hour.

To Make Filling: Combine 3/4 cup brown sugar, flour, salt and milk in a medium saucepan.

Cook over medium heat until thick, stirring constantly.

Remove from heat and stir in 3 tablespoons butter and vanilla.

Transfer mixture to a medium bowl; cover with foil and refrigerate for 1 hour or until cold.

Once cold, fold in 1/2 cup of the whipped cream.

Pour mixture into pie shell; chill until set.

When ready to serve, top with dollops of 1/4 cup of whipped cream and arrange 6 pecan halves decoratively on top of pie.