Butterscotch Deluxe Pie Recipe

Ingredients
<br>- 1 cup quick cooking oats
<br>- ¼ cup firmly packed brown sugar
<br>- ⅓ cup butter, melted
<br>- ¾ cup firmly packed brown sugar
<br>- ⅓ cup sifted all-purpose flour
<br>- ¼ teaspoon salt
<br>- 1 ½ cups milk
<br>- 3 tablespoons butter
<br>- 1 ½ teaspoons vanilla extract
<br>- ¾ cup whipping cream, whipped
<br>- 6  pecan halves
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: 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.
<br>step 3: 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.
<br>step 4: 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.
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Ingredients
- 1 cup quick cooking oats
- ¼ cup firmly packed brown sugar
- ⅓ cup butter, melted
- ¾ cup firmly packed brown sugar
- ⅓ cup sifted all-purpose flour
- ¼ teaspoon salt
- 1 ½ cups milk
- 3 tablespoons butter
- 1 ½ teaspoons vanilla extract
- ¾ cup whipping cream, whipped
- 6 pecan halves

Directions
step 1: 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.
step 2: 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.
step 3: 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.
step 4: 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.

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