A few weeks ago my husband and I were at a friend’s home for dinner. They served a couple choices for dessert. Chocolate cream pie and butterscotch pie. I took a piece of chocolate cream and my husband had one of each! I decided to try a bite of the butterscotch even though I don’t really care for that flavor. I was pleasantly surprised by the delicious taste! It was homemade butterscotch not artificially flavored. The next week, when I was planning a meal to take to some friends that recently moved, I decided to find a good butterscotch pie recipe. I had huge success! The recipe I have posted below has an oatmeal/brown sugar/butter crust which pairs fabulously with the filling! So far there haven’t been any complaints. :-) It’s also very easy to make and requires no baking. I call it Toffee Cream Pie because it tastes much more like butter toffee than the butterscotch flavor most people think of.
Toffee Cream Pie
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.
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.
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 remaining whipped cream.
Notes: I did not heat the oats at all. I’m sure I will try that sometime to see if it enhances the flavor.
One recipe of the filling doesn’t make a really full pie. 1 1/2 times the recipe would work better.
