Thursday, October 18, 2012

Butterscotch Oatmeal Cookie Pie

Welcome to another Improv Challenge brought to you courtesy of Kristen at Frugal Antics of a Harried Homemaker. This month our challenge is to use Oatmeal and Raisins. Frankly, I was a little lost this time. I suppose that a good challenge would have been to use the oatmeal and raisins in a savory dish, but all I could think to make were oatmeal-raisin cookies. How boring is that? Boring might be the wrong word--I love Oatmeal Raisin Cookies, but I just wanted something different. So, I decided to change it up a little, by adding some walnuts and butterscotch, throwing in some booze, and pouring it into a pie crust. Voila! Butterscotch Oatmeal Cookie Pie!

Butterscotch Oatmeal Cookie Pie
Printable Recipe


2 tablespoons butterscotch schnapps (or sub bourbon)
1/2 cup raisins
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 teaspoon salt
1 cups chopped walnuts
3/4 cup oatmeal


Combine the schnapps and the raisins in a small bowl and set aside for about 30 minutes.

Preheat oven to 350 degrees F.; prepare pie crust or line a glass pie plate with a refrigerated crust per package instructions.

In medium bowl, combine beaten eggs, butterscotch topping, melted butter, sugar, salt, walnuts, oatmeal, and raisins. Mix until well-blended; pour into prepared crust.

It was hard not to want to eat a little of the butterscotch batter...restraint was in order. Don't have butterscotch schnapps? Go buy some! It's great in hot chocolate, too.

I confess to using a refrigerated pie crust this time, but if you choose to make your own, check out this vodka pie crust recipe: Cook's Illustrated's Foolproof Pie Dough

Bake for 50-60 minutes or until knife inserted halfway between center and edge of pie comes out clean. Serve warm or cold, with cream if desired.

Every time I think I come up with some original, awesome idea, I Google it to see if it's been done. I'm a masochist like that. This time, I thought I would just throw caution to the wind and make it anyway. Then, in the course of putting this post together, I poked around Kristen's awesome blog, Frugal Antics of a Harried Homemaker (if you haven't checked it out yet--go!). Lo and behold, there it was...not just an oatmeal Oatmeal Scotchie Pie! Oy! How did I miss it? Oh well--there is room in the world for two versions.... and may I add that great minds think alike? :)

 Next time, I may sub the raisins for some chocolate chips. Gotta keep the schnapps, though!

Now, go check out some other Oatmeal and Raisin recipes!



  1. ahhhhhhh... Booze makes everything better, huh? Your delicious-looking pie could only be made better by a large scoop of vanilla bean ice cream topped with more bourbon-y scotch-y sauce.

  2. You are creative, Cathy! This recipe kind of remindes me of Dixie Pie.

  3. You had me at "butterscotch"! Sounds delicious and I love your idea of using chocolate chips next time. Yum!

  4. Oh my gosh, I am drooling over your giant cookie pie! I think chocolate chips would be delicious in this too!!

  5. You take tasty pies to new extremes my friend this is awesome!

    Choc Chip Uru

  6. I made an oatmeal pie just last week and it was nothing like this one. I love what you did to add pizazz!!

  7. Now THIS is what I should have made! Cathy, your pie is just had to throw some yummy butterscotch into the mix :) Well done, my friend~

  8. You oatmeal pie looks like a wonderful fall dessert.

  9. I adore oatmeal pie!!! Adding the butterscotch was inspired ... :)

  10. I would like to make this pie but am allergic to nuts, can you suggest an alternative ingredient?

    1. Mary, you could just leave out the nuts or you might try some roasted pumpkin seeds. I also saw a recipe for faux pecan pie that used crushed pretzels. I believe they were coated in a butter/ sugar mixture and spread on top of the pie before baking. Google Faux Pecan Pie for that tip. :)