Instructions

1. 1

   Prepare the pastry and refrigerate until firm enough to roll, about 1 hour.On a floured surface, roll the pastry into a 12-inch circle with a floured rolling pin. Invert the pastry over a 9-inch standard pie pan, tuck the pastry into the pan, without stretching it, and sculpt the edge into an upstanding ridge.

2. 2

   Place it in the freezer for 15 minutes. Preheat the oven to 375 degree F.

3. 3

   Combine the eggs, sugar, corn syrup, and butter in a large bowl. Using an electric mixer, beat on medium speed until well blended, about 30 seconds. Stir in the oats, coconut, flour, butterscotch chips, nuts, and vanilla.

4. 4

   Pour the filling into the chilled pie shell.

5. 5

   Place the pie on the center oven rack and bake for 30 minutes. Reduce the oven temperature to 350 degree F and rotate the pie 180 degrees.

6. 6

   Bake until the center is set, 25 to 30 minutes. When done, the top of the pie will be dark golden brown and crusty. Give the pie a sharp little nudge. The filling shouldnt move in waves.

7. 7

   Transfer the pie to a wire rack and let cool.

8. 8

   Serve just barely warm or at room temperature.