1 (9 inch) unbaked pie shell
1/4 c. butter, room temperature
1/2 c. sugar
1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
1 c. dark corn syrup
3 eggs
1 c. quick cooking rolled oats

Cream the butter and sugar until fluffy. Stir in spices and salt. Beat in syrup. Add eggs, one at a time, until well blended. Stir in oats. Pour into pastry shell and bake at 350 degrees for one hour or until knife inserted in center comes out clean. Store left-over pie in refrigerator. This pie tastes like pecan pie.