This Butterscotch Pie with Oatmeal Crust is made from scratch, but don’t let that scare you! It starts with a simple oatmeal crust. Homemade butterscotch pudding comes next, topped with a super easy whipped cream and butterscotch chips. Your Thanksgiving menu just won’t be complete without this dessert!
Today I’m excited to participate in Wayfair.com’s second annual Battle of the Pies! I’m one of 20 bloggers selected to share a creative pie recipe. I’m hoping to win with this delicious Butterscotch Pie!
My husband is a huge fan of butterscotch, so that’s my go-to when I want to make a special treat for him. One of his favorites is my Butterscotch Oatmeal Cookies. Since I knew that butterscotch and oats go together so well in that recipe, I came up with a pie recipe using the same combo.
The crispy, homemade oatmeal pie crust goes perfectly with the creamy butterscotch pudding! I’m looking forward to trying this oatmeal pie crust with more recipes in the future. It would be great with any cream pie.
After the crust and pudding layers comes a sweet whipped cream that’s made from scratch. It only needs two ingredients and can be whipped up in a couple minutes!
Can you believe that Thanksgiving is just a month away? It’s time to start planning! Whether you are hosting or just bring a dish, this is one recipe you’ve got to make! It’s guaranteed to be a hit.
- 1 cup rolled oats, dry
- 1/3 cup flour
- 1/3 cup brown sugar
- 1/2 teaspoon salt
- 1/3 cup cold butter (5 tablespoons plus 1 teaspoon)
- 1 1/2 cups brown sugar
- 1/2 cup all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 4 cups milk
- 2 egg yolks
- 2 tablespoons butter
- 2 teaspoons vanilla extract
- 1 (9 inch) pre-baked pie shell
- 1/4 cup butterscotch morsels, plus more for topping
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/4 cup butterscotch chips
- Preheat oven to 375 F. Grease a 9-inch pie pan.
- Mix together the oats, flour, brown sugar and salt. Use a pastry cutter to cut in the fold butter until the mixture is crumbly.
- Press into the pie pan so that it covers the bottom and sides of the pan.
- Bake for 13-15 minutes or until browned. Use a spoon to press the crust down. Let cool completely.
- In a large saucepan, stir together the brown sugar, flour, cornstarch and salt. Place onto the stove over medium heat and slowly add in the milk. Stir constantly until it begins to thicken.
- In a small bowl, lightly beat the egg yolks and then temper them by adding in a little bit of the hot mixture and whisking together.
- Stir the egg yolks into the hot mixture and add in the butter and vanilla. Let cook for a couple more minutes. Pour the mixture into a bowl and place in the fridge to cool completely.
- Once the filling and crust are both cooled, spread the filling into the crust.
- Make whipped cream by beating the heavy cream and powdered sugar in a mixer. Spread the whipped cream on top of the filling.
- Sprinkle with butterscotch chips to garnish. Keep in the fridge until you are ready to serve.