Butterscotch Deluxe Pie

Recipe View 12 mins Preheat oven to 350 degrees F (175 degrees C). Spread oats on a baking sheet and toast in the preheated oven until lightly golden and fragrant. (Approx. 12 minutes). Allow to cool completely.

Recipe View 1 hrs To Make Crust: In a medium bowl, combine the toasted oats and 1/4 cup brown sugar. Stir in the 1/3 cup melted butter until evenly moistened. Press the mixture firmly and evenly onto the bottom and up the sides of an 8-inch pie pan. Chill in the refrigerator for at least 1 hour to allow the crust to set.

Recipe View 10 mins To Make Filling: In a medium saucepan, whisk together the 3/4 cup brown sugar, flour, salt, and milk until smooth. Cook over medium heat, stirring constantly to prevent scorching, until the mixture thickens to a pudding-like consistency. (Approx. 8-10 minutes).

Recipe View 1 hrs Remove the saucepan from the heat and stir in the 3 tablespoons of butter and vanilla extract until fully incorporated and the mixture is glossy. Transfer the butterscotch filling to a medium bowl. Cover the surface directly with plastic wrap to prevent a skin from forming and refrigerate for at least 1 hour, or until thoroughly chilled.

Recipe View 2 hrs Once the filling is cold, gently fold in 1/2 cup of the whipped cream until evenly combined. Pour the butterscotch cream into the prepared oat crust, spreading it evenly.

Recipe View Chill the pie in the refrigerator for at least 2 hours, or preferably longer, to allow the filling to fully set. (2 hours+).

Recipe View Just before serving, garnish the pie with decorative dollops of the remaining 1/4 cup whipped cream. Arrange the pecan halves artfully on top of the whipped cream dollops.