toasted oatmeal coconut pie
(2 ratings)
I found this recipe in a local neighborhood news publication about 5 years ago. I've made some changes to suit my taste (added the coconut, toasted the coconut and oatmeal)and the result is this rich tasty pie with a wonderful nutty flavor. I serve it sprinkled with confectioner's sugar and a dollop of whipped cream.
(2 ratings)
yield
8 -10
prep time
15 Min
cook time
45 Min
method
Bake
Ingredients For toasted oatmeal coconut pie
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3/4 cquick cooking oats (not instant)
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3/4 ccoconut, flaked
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2 lgeggs
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1/2 csugar
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3/4 cbaking molasses
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1/4 cmilk
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1/4 cbutter, melted
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1 tsppure vanilla extract
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19-inch deep dish pie shell
How To Make toasted oatmeal coconut pie
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1Heat oven to 350 degrees F. Combine oats and coconut in a medium bowl. Mix well and transfer to a baking dish. Spread evenly and toast (bake) for 12-15 minutes, stirring every 2-3 minutes, or until toasted and fragrant. Remove from oven and set aside to cool.
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2Meanwhile, in a medium size bowl, combine the eggs, sugar, molasses, milk, butter and vanilla, Mix well.
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3Add the oatmeal mixture and mix well.
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4Pour into pie shell. Bake for 15 minutes. Reduce heat to 325 degrees F. and bake an additional 30 minutes. -
5Serve warm garnished with confectioner's sugar and a dollop of whipped cream.
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