Toasted Oatmeal Coconut Pie

Susan Bickta


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 votes

15 Min
45 Min


  • 3/4 c
    quick cooking oats (not instant)
  • 3/4 c
    coconut, flaked
  • 2 large
  • 1/2 c
  • 3/4 c
    baking molasses
  • 1/4 c
  • 1/4 c
    butter, melted
  • 1 tsp
    pure vanilla extract
  • 1
    9-inch deep dish pie shell

How to Make Toasted Oatmeal Coconut Pie


  1. Heat 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.
  2. Meanwhile, in a medium size bowl, combine the eggs, sugar, molasses, milk, butter and vanilla, Mix well.
  3. Add the oatmeal mixture and mix well.
  4. Pour into pie shell. Bake for 15 minutes. Reduce heat to 325 degrees F. and bake an additional 30 minutes.
  5. Serve warm garnished with confectioner's sugar and a dollop of whipped cream.

Printable Recipe Card

About Toasted Oatmeal Coconut Pie

Course/Dish: Pies
Main Ingredient: Eggs
Regional Style: American
Hashtags: #coconut #oatmeal

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