Oatmeal Butterscotch Pie - cooking recipe

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 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

Preparation

Preheat oven to 375\u00b0.
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.
Stir in the oats, coconut, flour, butterscotch chips, nuts, and vanilla; pour filling into chilled pie shell.
Place the pie in the center rack and bake for 30 minutes.
Lower temperature to 350\u00b0 and rotate pie 180\u00b0.
Bake 25-30 minutes or until the center is set.
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.