toasted oatmeal coconut pie
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.
prep time
15 Min
cook time
45 Min
method
Bake
yield
8-10 serving(s)
Ingredients
- 3/4 cup quick cooking oats (not instant)
- 3/4 cup coconut, flaked
- 2 large eggs
- 1/2 cup sugar
- 3/4 cup baking molasses
- 1/4 cup milk
- 1/4 cup butter, melted
- 1 teaspoon pure vanilla extract
- 1 - 9-inch deep dish pie shell
How To Make toasted oatmeal coconut pie
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Step 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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Step 2Meanwhile, in a medium size bowl, combine the eggs, sugar, molasses, milk, butter and vanilla, Mix well.
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Step 3Add the oatmeal mixture and mix well.
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Step 4Pour into pie shell. Bake for 15 minutes. Reduce heat to 325 degrees F. and bake an additional 30 minutes. -
Step 5Serve warm garnished with confectioner's sugar and a dollop of whipped cream.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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