Butterscotch Oatmeal Cookie Pie
Imagine everything you love about a Butterscotch Oatmeal Cookie…in the form of a Pie! The oats, nuts, and raisins – all wrapped up in a prepared pie crust. This winning recipe from our recent “Pie” contest is so easy to prepare, you can definitely whip it up just in time for the holidays.
Keep reading for the winning recipe…
Congratulations to Cathy Wiechert a.k.a “DutchBakerGirl” on here on Better Recipes. Cathy is not only an award-winning cook, she is also an accomplished blogger with her website, “The Dutch Baker’s Daughter.” This pie is a creative twist on a classic cookie recipe. Cathy even suggests ”swapping the raisins for chocolate chips” if you prefer. I love how she added a splash of bourbon into the mix. Can’t go wrong with that!
When I saw this winning recipe, I immediately remembered a recipe for Butterscotch Oatmeal Cookies I made earlier this year. If you love these flavors, why not give both a try!
Butterscotch Oatmeal Cookie Pie (click here to print recipe)
1 Unbaked 9″ Pie Crust
3 Large Eggs, beaten
1 jar (12.5 oz) Butterscotch Ice Cream Topping
1/4 cup Unsalted Butter, melted
3/4 cup Sugar
1/2 tsp Salt
2 Tbsp Butterscotch Schnapps or Bourbon
1 cup Chopped Walnuts
3/4 cup Oatmeal
1/2 cup Raisins
Preheat oven to 350 degrees. Prepare pie crust or line a 9inch glass pie plate with a refrigerated crust per package instructions. In a medium bowl, combine beaten eggs, butterscotch topping, melted butter, sugar, salt, butterscotch schnapps, walnuts, oatmeal and raisins. Mix until well blended, then pour into prepared crust. Bake for 50-60 minutes or until a knife inserted halfway between the center and edge of pie comes out clean. Serve warm or cold, with whipped cream, if desired.
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