This week I made a butterscotch oatmeal cookie pie. It’s been a cold and snowy week where we live, which for some reason, made this recipe seem just right.It’s a rugged pie, with a firm and hearty filling. The oats make a crispy textured crust on the surface, which covers a warm gooey center. Just like a big fat oatmeal cookie.

We have a couple of good friends, Kristen of Hoot Design Co., and Annika from Silverbox Photography, who work in a really awesome shared space in downtown Columbia. I stopped by their place on Friday for a little work-related, collaboration, type of meeting and I surprised them with this pie. I think it was a hit!


Butterscotch Oatmeal Cookie Pie


1 recipe Good Basic Pie Dough, refrigerated
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. MAKES 10 – 14 servings

:: Carrie ::