Ken Haedrich

By jab120638

Ingredients

• 1 recipe Good Basic Pie Dough, refrigerated
• FILLING
• 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

Details

Servings 10
Adapted from thepieacademy.com

Preparation

Step 1

With more than 600 pie recipes in print, you can imagine that there are times when I can go for months – or even years – before revisiting a certain pie from my past. When I finally do, it’s often like seeing an old friend and being reminded why you hit it off so well in the first place.

The recipe is about as simple as they come, just a few basic ingredients blended together with some creative add-ins for good measure. The pastry shell isn’t even prebaked, which is not my usual style for this sort of pie, leaving me to believe that I did it that way out of respect for the original recipe.

On a sheet of lightly-floured wax paper, roll the pastry into a 12" circle with a floured rolling pin. Invert the pastry over a 9" pie pan, center, then gently peel off the paper. Tuck the pastry into the pan without stretching it, then sculpt the edge into an upstanding ridge. Place in the freezer for 15 minutes. Preheat the oven to 375°.

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.

Transfer to a rack and cool thoroughly before slicing. This pie refrigerates nicely and makes even cleaner cuts when cold. MAKES 10 - 14 servings