Oatmeal Walnut Butterscotch Pie

Thank you to Diamond of California for sponsoring this post.

Oatmeal Walnut Butterscotch Pie | SugarHero.com

As usual I have a lot of blah blah and yadda yadda about the recipe down below, but if you’re in a pre-Thanksgiving rush and would like me to cut to the chase, here are the bullet points you must know about this gorgeous pie:

A thick, chewy cookie crust made from walnuts, oatmeal, and brown butter.
A filling of rich, fluffy butterscotch mousse.
A scattering of candied walnuts on top, and an optional (but oh-so-recommended) topping of whipped cream and caramel.

Now that you’re suitably enticed, read on…

Oatmeal Walnut Butterscotch Pie | SugarHero.com

Last week my good friend Sarah over at The Sugar Hit invited me to participate in a new blog series called Blog Talk/Real Talk. I was so honored to be asked, and it was a great opportunity to talk about meta blogging topics like advice to fellow bloggers, things that have changed the way I blog, and other blogging nerdery.

One question she asked me was where my inspiration comes from. If you read the interview, you’ll notice that I don’t have an eloquent answer (short version: hmm, everywhere?), but one specific thing I mentioned is a game I like to play called “How Can I Turn X into Y?” The basic idea is to take a beloved dessert and try to recreate it in the form of another dessert. That’s how I ended up with Dirty Coke Fudge, and the fabulously-named Moon Pie Pie. It’s a fun creative challenge, and I’m pretty much guaranteed to love the results, since I already know I love the source material.

Oatmeal Walnut Butterscotch Pie | SugarHero.com

All of that was an extreeemely long-winded way of saying that the inspiration for this pie comes from another favorite dessert source: a cookie called the Oatmeal Scotchie. Like the name suggests, they’re basically oatmeal cookies with butterscotch chips. Simple, right? But the combination of hearty oatmeal and sweet, rich butterscotch has always appealed to me, and I felt like these flavors were basically begging to be turned into a beautiful pie, perfect for Thanksgiving or any cozy autumn day.

But even after settling on oatmeal and butterscotch, it seemed like my pie was missing one more component to really take it over the top…

Oatmeal Walnut Butterscotch Pie | SugarHero.com

Walnuts to the rescue!

When Diamond of California approached me about working together, I immediately knew that I wanted to include their walnuts in this pie recipe. Their fresh, fragrant nuts appear twice in this dessert: toasted and finely chopped walnuts are added to the chewy oatmeal and brown butter cookie crust, while the crispy, caramelized walnuts on top bring some much-needed texture to the pillowy butterscotch mousse. They keep the sweet pie from becoming too cloying and add a hearty, earthy note that makes it irresistible.

Oatmeal Walnut Butterscotch Pie | SugarHero.com

Because I never know when to stop, I topped my slices with whipped cream and fleur de sel caramel sauce. But that’s really gilding the lily, because it’s just as beautiful—and just as delicious—without any other adornments.

Oatmeal Walnut Butterscotch Pie | SugarHero.com

I talked last week about my love of nontraditional Thanksgiving desserts, and I want to add this pie to the list of Thanksgiving contenders. If you love chewy oatmeal cookies—and why wouldn’t you?—and if you love butterscotch—and how could you not?—and if you love walnuts—and who doesn’t?—and if you love all of these things combined and sliced up onto a plate for your eating pleasure, then THIS, my friends, is the Thanksgiving dessert for you!

*Kanye mic drop*

Happy Thanksgiving, all!

Oatmeal Walnut Butterscotch Pie | SugarHero.com

Click Here to Print or Email this Recipe!

Oatmeal Walnut Butterscotch Pie
yield: one 10-inch deep dish pie

Recipe Notes: If you’re short on time, the candied walnuts can be skipped and you can top the pie with plain toasted walnuts instead. The cookie crust can be made in advance and kept, well-wrapped, in the refrigerator for several days, or the freezer for several weeks. The assembled pie (mousse and crust) can also be kept in the refrigerator for several days before serving. Add the candied walnuts and any whipped cream garnishes immediately before serving.

For the Oatmeal Walnut Cookie Crust:
4 oz unsalted butter
4.5 oz (1 cup) all-purpose flour
3 oz (1 cup) quick oats
2 tsp corn starch
1/4 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
3.75 oz (1/2 cup) packed dark brown sugar
3.5 oz (1/2 cup) granulated sugar
1 egg, at room temperature
1 tsp vanilla extract
3 oz (3/4 cup) toasted walnuts, chopped

For the Candied Walnuts:
2.33 oz (1/3 cup) granulated sugar
1 tbsp water
2 oz (1/2 cup) toasted walnut halves

For the Butterscotch Mousse:
9 oz (1 1/2 cups) butterscotch chips
3/4 cup + 2/3 cup heavy cream, divided use
1/4 tsp salt
2 tsp unflavored powdered gelatin
2 tbsp water

To Make the Oatmeal Walnut Cookie Crust:

Place the butter in a small saucepan over medium heat. Allow it to melt and come to a gentle boil. Continue to cook it, stirring occasionally and scraping the bottom of the pan, as it grows darker in color. After about 6-8 minutes it should be golden brown and fragrant, with brown bits on the bottom. Remove the pan from the heat and pour the butter into a large mixing bowl. Let it cool to room temperature.

While you wait for the butter to cool, whisk together the flour, oats, corn starch, baking powder, salt, and cinnamon in a small bowl. Set aside.

Once the butter is cool, add the sugars to the mixing bowl and mix everything together on medium speed until fluffy and well-mixed. Add the egg and vanilla, and mix again. Finally, stop the mixer and add the dry ingredients. Mix together on low just until the drys are nearly incorporated and just a few streaks of flour remain. Add the toasted walnuts, then finish mixing everything with a spatula, scraping the bottom and sides of the bowl.

Spray a deep-dish 10” pie pan with nonstick cooking spray. Press the cookie dough into the pan in a thick, even layer. It should be about 1/2-inch thick. If your pan is of a slightly smaller size, you may want to adjust the amount of cookie dough you use and keep some out so that the crust layer isn’t too thick.

If you have the time, refrigerate the crust overnight to get the most optimal texture and flavor. If you don’t have time, refrigerate it for at least 1 hour, until firm.

When you’re ready to bake, preheat the oven to 350 F and place the pie shell in the freezer to get really cold while the oven preheats. Once preheated, spray the pie lightly with nonstick cooking spray and press foil over the bottom and sides of the pie. Fill the foil-lined shell with beans, rice, or pie weights.

Bake the shell at 350 F for 20 minutes, rotating halfway throughout. Bake it until the sides are light golden and look fairly set. Remove the shell from the oven and carefully remove the foil and beans, and return the pan to the oven. Bake for an additional 12-15 minutes, until the crust is puffed and light golden in the center. If the sides seem to be getting too dark during the baking process, cover them with a ring of foil. Let the crust cool completely before filling.

To Make the Candied Walnuts:
Line a baking sheet with foil and spray the foil with nonstick cooking spray. Combine the sugar and water in a small saucepan over medium-high heat. Stir until the sugar dissolves, then stop stirring. Bring the mixture to a boil and cook it, swirling the pan occasionally, until the sugar syrup is a medium amber and smells like caramelized sugar.

Add the walnuts to the sugar and stir until they’re coated. Pour the walnuts out onto the prepared pan and separate them as best you can. Let them cool completely at room temperature until hard.

Once cool, coarsely chop the walnuts and caramel.

To Make the Butterscotch Mousse and Assemble:

Combine the butterscotch chips, 3/4 cup of cream, and salt in a medium saucepan. Place the pan over medium-low heat and warm up the chips, whisking frequently, until they’re entirely melted and the mixture is smooth. Pour the butterscotch mixture into a large bowl, and let it cool to warm room temperature, stirring occasionally.

While you wait for the butterscotch mixture to cool, prepare the gelatin. Whisk together the gelatin and the cold water in a small bowl, and set it aside to let the gelatin absorb the water. When the butterscotch is at warm room temperature, microwave the bowl of gelatin for 15 seconds, until it is melted. Whisk the melted gelatin and butterscotch together.

Whip the remaining 2/3 cup heavy cream to firm peaks. Fold half of the whipped cream into the butterscotch, and once it’s incorporated, gently fold in the remaining whipped cream. Scrape the mousse into the cookie shell, and spread it into an even layer. Refrigerate the pie for 2 hours, until the mousse is fully set.

Once set, top the mousse with the candied walnuts, whipped cream, caramel sauce, and whatever else you desire! The mousse stays firm at room temperature, so for the best taste and texture (and the easiest time cutting the pie into slices!) let it come to room temperature before serving.


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This post was sponsored by Diamond of California. For more information, see my Affiliate and Advertising Policy.

46 Responses to Oatmeal Walnut Butterscotch Pie
  1. That last picture…oh my goodness that pie looks amazing.

    • Elizabeth says:

      Thanks so much, Anna! It was good on its own but we all agreed that it was even BETTER with the whipped cream and caramel sauce!

    Someone please feed me a big slice of this pie right now. It looks beyond delicious and the pics are gorgeous :D

  3. Sara says:

    Ummm, wow. So my FIL favorite thing in the whole world is the oatmeal scotchie…. Forget the chocolate mint brownies! This one, coming through!

    • Elizabeth says:

      That is awesome!! I used to not be a butterscotch chips fan, but over the past year or so I’ve become a convert. Once I started daydreaming about Oatmeal Scotchies, I knew it was time to take action. :)

  4. This pie looks so fluffy and omg! I just want to shove it in my face.

  5. “if you love butterscotch—and how could you not?”–YES!!! This pie is screaming my name!

    • Elizabeth says:

      High five for a fellow butterscotch lover! And I definitely heard an “Ari!” coming from the direction of the pie tin…haha. Thanks for stopping by!

  6. Dave LaBau says:

    This looks scrumptious.

  7. Johlene says:

    Love this pie, love this idea, love everything you do!! Have a great week :-) Xx

    • Elizabeth says:

      Aw thanks Johlene! I have to admit, I did kind of feel like a baking ninja when I first thought of it. :) Thanks for stopping by–have a good week yourself!

  8. mjskit says:

    WOW! I think this has become my favorite pie!!!!

  9. Eh, who needs all the mumbo jumbo when the pics speak for themselves. ;) I’m dying over that thick crust! Definitely gotta make this bad boy! :)

    • Elizabeth says:

      Right? Sometimes I wish the whole blog could just be pictures and a recipe at the end. And honestly, I think people might like that, too! Less skimming to get through. :) Thanks for stopping by–I hope you give it a try! The crust is like an awesome chewy oatmeal cookie.

  10. Hooray for Diamond walnuts!!! They sparkle like little golden jewels. Everything about this dessert is gorgeous and I feel like I can actually taste it through your photos. Well done Elizabeth, amazing!

    • Elizabeth says:

      Thank you Meggan! It’s funny, I’ve been playing with this idea for awhile, but it never quite came together until I thought of the walnut addition–it needed SOMETHING to break up all that soft sweetness! Thanks so much for stopping by.

  11. You’re killing me with this!! I want!! :) GORGEOUS PIE!!!

  12. Katherine says:

    This looks so fantastic. I’ve never had butterscotch pie and I never knew I wanted to until now. :o

    • Elizabeth says:

      Thanks Katherine! I guess I haven’t either. Honestly, I was never a big butterscotch fan until recently. I guess I have “mature” tastebuds now (ie, I am old) because I suddenly can’t get enough. I think I need butterscotch pudding next! I hope you give this pie a try–I think you’ll love it!

  13. Best. pie. ever.

    Need I say more?

  14. cindy says:

    I am SO into non-pumpkin-pie thanksgving desserts and all things butterscotch and walnuts. This looks amazing!
    Also, I was so excited to see Sarah’s new feature, fun!

    • Elizabeth says:

      I know, Sarah keeps coming out with awesome new things! I don’t know how she finds time to sleep, but I’m glad she keeps me entertained. :) And YES, down with pumpkin pie! I’m actually not a fan so I keep trying to find dishes to replace pumpkin pie. So far my strategy is working!

  15. Oatmeal scotchies are my favorite cookie of all time, and I really need to make this mousse! I’m thinking about using it as a cake filling, but I try to avoid gelatin. Do you think I could sub something else? Maybe agar powder?

    • Elizabeth says:

      Hey, I don’t think I’ve ever met anyone who says oatmeal scotchies are their favorite cookie! You’re a rare breed amongst all the boring chocolate chip lovers. :)

      The mousse definitely will need something to help it set. My guess is that agar will work fine, especially since the gelatin is not the backbone of the recipe. I haven’t worked with agar too much so I’m not sure what to tell you as far as substitution ratios, and I know they do produce slightly different textures, so it may not be the classic mousse texture you’re used to. But if you do give it a try, I would love it if you’d come back and tell me how it goes so I can make a note for others!

  16. I read your interview over on Sarah’s site and it was great :) Mmm, I love butterscotch! Everything about this pie sounds amazing. Happy Thanksgiving!!!

  17. I saw this on Pinterest (story of my life; isn’t that sad?) and had to think about it twice. There is so much going on in this pie! I like the way you come up with your recipes and you found a winner in this one. The color of this pie is great and the flavor – I don’t know if I can imagine how good it tasted. My dentist would hate me, but I wish I lived next door to you so I could sample all of your incredible foods. You never cease to impress me, Elizabeth, your recipes are out of this world!

    • Elizabeth says:

      Agreed, it’s kind of a busy pie! I need to work on calming things down in my baking. And hey, if you’re ever in Southern California, stop by and I’ll ply you with sweets!

  18. Danguole says:

    That third picture from the bottom… I want to be that picture when I grow up. Is that strange?

    P.S. “How can I turn X into Y” is a favorite thought process of mine also. The pie is a truly excellent example of it, ma’am!

    • Elizabeth says:

      The good news is, if you work hard, and apply yourself in college, you can be anything you’d like when you grow up! I believe in you!

  19. Dina says:

    the crust sounds amazing. looks delish!

  20. This pie looks so incredible! I absolutely love butterscotch, and butterscotch mousse in an oatmeal walnut cookie crust sounds beyond delicious! Wish we were having this at my house for Thanksgiving tomorrow. :)

    • Elizabeth says:

      Thanks Beth! I wasn’t always a huge butterscotch chips fan, but I’ve been converted and am now trying to cram them in everything. :) Maybe next year I’ll do a butterscotch-pumpkin pie. Happy Thanksgiving!

  21. I am craving a big slice of this pie, so big you would call it 3 pieces. :)

  22. These pictures made me drool left, right and center if that even makes any sense !!!! This pie is soooooooo delicious!!! And brown butter makes everything better! And butterscotch!!! Ohhhh Yum!!!! I can totally imagine how AWESOME this pie is gonna taste!!!! So soooooo GOOOOOOOD!

  23. Anna says:

    Hi Elizabeth…

    I have a question – my friend wants for birthday a birthday cake with butterscotch cream. I was thinking whether I can use your recipe for mousse to the basic vanilla sponge? Will it work well? I know there are recipes for butterscotch cream based on butter, but I thought this can be lighter alternative. Please help? Best wishes, Anna

    • Elizabeth says:

      Hi Anna!

      This mousse would probably work, but you’ll have to be careful. When it’s just made it’s still more of a liquid (you can pour it) so you won’t be able to just spread it between cake layers. What you can do is use a stiff buttercream and pipe a thick ring of buttercream around the edge of a cake layer, then pour the mousse inside the buttercream (so it acts like a moat, and keeps the mousse from leaking out.) After it chills and sets it should be no problem, and you should be able to cut the cake slices cleanly. It’s just the initial cake assembly that will be tricky. The other thing you could try is pouring the mousse into a cake pan lined with cling wrap (the same size of the cake you’re baking) and letting it set, then popping it out of the pan and placing it between your cake layers. This could also be tricky–haven’t tried it myself–but I think it would work. Let me know how it goes!

      • Anna says:

        Hello Elizabeth!

        I tried this recipe – I just kept cake in the tin while and after filling – used clipper baking tin. The butterscotch chips have to be like white chocolate with butterscotch filling (so when they’re melted they resemble melted chocolate), and then the mousse will be stiff enough to fill a light sponge (I made sponge with a rule: 1 egg – 1 tablespoon (level) of plain flour, 1tbsp cornstarch and 2tbsp caster sugar). But your recipe give me inspiration :-) Best greetings!

        • Elizabeth says:

          Of course, you did it the smart way! (Duh.) Don’t know why I always have to think of the hardest ways. Glad to hear it worked, sounds delicious! Cheers!

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