Thursday, February 23, 2012

Oatmeal Coconut Pie

Last week Mark and I were at the Logan Temple cafeteria.  (We love the homemade soup there)We saw a single piece of this really yummy looking pie and decided we better share it!  It looked a lot
like Pecan Pie but we were told it was an Oatmeal Coconut Pie.  It was incredible! I went home and started searching for a  recipe.  It turns out that its an old recipe that is sometimes called Poor Mans Nut Pie. There are several variations and many of them looked really great.  I opted for this one because it had maple syrup in it.  I have been on a 100% pure maple syrup kick since the holidays.  I'm afraid there is no going back to the fake stuff! I hope you will give this recipe a try - I made it yesterday for my little sewing circle of friends.  Everyone loved it!

 

Oatmeal Coconut Pie

Ingredients

  • 2 slightly beaten eggs
  • 3/4 cup maple syrup
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup half and half
  • 1/2 cup butter, melted
  • 1 teaspoon vanilla
  • 1 cup flaked coconut
  • 3/4 cup rolled oats
  • 1/2 cup chopped walnuts
  • 1 9 inch unbaked pie crust
  • Cinnamon Whipped Cream (optional) (see recipe below)

Directions

For filling: 1. In a large mixing bowl, combine the eggs, maple syrup, granulated sugar, brown sugar, milk, butter, and vanilla. Stir together well.
2. Stir in the coconut, oats, and nuts. Pour filling into unbaked pie crust.
3. Bake in a 375 degree F oven for 35 to 40 minutes or until a knife inserted near the center of pie comes out clean. (Mine took a good 45 minutes - shield the crust to prevent it getting too dark.)
4. Cool on a wire rack. Refrigerate within 2 hours. Cover for longer storage. Serve with Cinnamon Whipped Cream, if you like.


1 comment:

Kris said...

It was FABULOUS! More please!