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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

Nutrition Info

401 calories carbohydrate: 53.6 g cholesterol: 47.3 mg fat: 19.2 g fiber: 1.7 g protein: 4.9 g saturatedFat: 11.1 g servingSize: - sodium: 246.8 mg sugar: 38.8 g transFat: : - unsaturatedFat: : -

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.

1 - 8 inch pie

Grandmother's recipe! Try this creamy butterscotch pie, one bite and you'll be wanting more!