Ingredients
6
6 servings
- •1 cup quick cooking oats
- •0.25 cup firmly packed brown sugar
- •0.33333334326744 cup butter, melted
- •0.75 cup firmly packed brown sugar
- •0.33333334326744 cup sifted all-purpose flour
- •0.25 teaspoon salt
- •1.5 cups milk
- •3 tablespoons butter
- •1.5 teaspoons vanilla extract
- •0.75 cup whipping cream, whipped
- •6 pecan halves
Instructions
- 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.
- 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.
- 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.
- 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.
Nutritional Facts
Per 6 servings
- Calories: 401
- Carbohydrate: 54g
- Fat: 19g
- Fiber: 2g
- Protein: 5g
- Sugar: 39g
Related Recipes
Butterscotch Cream Pie
Irresistible Oatmeal Cream Pies
Oatmeal Chocolate Chip Pie
Grandma's Butterscotch Pie
Oatmeal Pie II
Oatmeal Pie Crust
Pecan Pie Bread Pudding
Oatmeal Cream Pies with Chocolate
The Easiest Butterscotch Pie
Pecan Pie Dip
Easy Pecan Pie
