toasted oatmeal coconut pie

★★★★★ 2 Reviews
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By Susan Bickta
from Kutztown, PA

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.

serves 8-10
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For toasted oatmeal coconut pie

  • 3/4 c
    quick cooking oats (not instant)
  • 3/4 c
    coconut, flaked
  • 2 lg
  • 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.

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