This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Butterscotch Fluff Pie
(MAKES ONE 9-INCH PIE)

1 cup sifted all-purpose flour
1/2 tsp. salt
1/3 cup shortening
1/2 cup rolled oats (quick or old fashioned, uncooked)
4-5 tbsps. cold water

Sift together flour and salt into bowl. Cut in shortening until mixture resembles coarse crumbs; stir in oats. Add water, a tablespoon at a time, mixing with a fork until pastry can be formed into a ball. Turn out on lightly floured board or canvas. Roll out to form 13-inch circle. Fit pastry loosely into 9-inch pie plate. Turn edge under and flute. Prick bottom and sides with a fork. Bake in hot oven (425-degrees) 12 to 15 minutes. Cool.

Filling

1 env. unflavored gelatin
1/4 cup cold water
1/2 tsp. salt
1 1/2 cups milk
2 egg yolks
1 6-oz. pkg. (1 cup) butterscotch pieces
2 egg whites
1/2 cup whipping cream
2 tbsps. sugar
Toasted coconut

Soften gelatin in cold water. Place salt, milk, egg yolks and butterscotch pieces in top of double boiler. Cook over hot water until butterscotch pieces are melted and mixture thickens, stirring frequently. Add softened gelatin and stir until dissolved. Cool until mixture begins to thicken. Beat egg whites until stiff and glossy. Fold cooled gelatin mixture into egg whites. Whip cream until frothy; gradually add sugar, whipping until stiff. Fold into butterscotch mixture. Pour into pie crust; chill until set. Decorate with toasted coconut.