Oatmeal Pie
(from redmed2000’s recipe box)
Source: Penzey's Spices
Prep time: 30 minutes
Cook time: 45 minutes
Serves 16 people
Categories: dessert, not tried
Ingredients
- 2 unbaked, 9-inch pie shells (see below for
- our favorite recipe)
- 1 Cup milk
- 4 eggs
- 2 Cups sugar
- 1⁄4 lb. butter, melted (1 stick)
- 11⁄4 Cups light corn syrup
- 2 tsp. PURE VANILLA EXTRACT
- 1 tsp. PENZEYS CINNAMON
- 1⁄4 tsp. salt
- 11⁄2 Cups old-fashioned rolled oats
- 1 small pkg. (6-7 oz.) shredded coconut
- Crust:
- 11⁄2 sticks butter, room temperature (3⁄4 cup)
- 11⁄2 Cups flour
- 1 tsp. sugar
- 1⁄2 tsp. salt
- 3-5 TB. milk
Directions
-
Preheat oven to 350°.
-
In a large mixing bowl, beat together the milk, eggs, sugar, butter, corn syrup, VANILLA, CINNAMON and salt.
-
Stir in the oats and coconut.
-
Divide the batter between the two pie shells and bake at 350° until browned evenly on
-
top, about 40-45 minutes.
-
Let cool at least an hour before cutting.
-
Pie crust:
-
Using a fork or your fingers, mix the butter with the flour, sugar and salt until it looks likes peas and crumbles.
-
Drizzle the milk in bit by bit, using the fork or a spoon to blend the crust until it just sticks
-
together.
-
Divide the dough in two pieces.
-
Pat the pieces into disc shapes and cover with plastic wrap.
-
Refrigerate at least 20 minutes.