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| Oatmeal Cream Pie |
"This recipe comes from my in-laws and it is one of a kind! The texture is great and each slice holds together nicely. Very reminiscent of pecan pie without the nuts. Serve warm with a scoop of ice cream or cold with some whipped cream on top! Warning: This pie is extremely sweet (and good that way)!"
Ingredients :
- 1 cup quick-cooking oats
- 2 tablespoons quick-cooking oats
- 1 cup coconut flakes
- 2 tablespoons coconut flakes
- 3/4 cup white sugar
- 1/2 cup corn syrup
- 1 tablespoon corn syrup
- 1/2 cup maple syrup
- 1 tablespoon maple syrup
- 3 eggs
- 6 tablespoons milk
- 6 tablespoons butter, melted
- 1 1/2 teaspoons vanilla extract
- 1 (9 inch) unbaked pie shell
Instructions :
| Prep : 10M | Cook : 8M | Ready in : 55M |
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- Preheat oven to 350 degrees F (175 degrees C).
- Combine 1 cup plus 2 tablespoons quick-cooking oats, 1 cup plus 2 tablespoons coconut flakes, sugar, 1/2 cup plus 1 tablespoon corn syrup, 1/2 cup plus 1 tablespoon maple syrup, eggs, milk, butter, and vanilla extract in a large bowl; beat with an electric mixer until smooth.
- Pour oat mixture into the pie shell.
- Bake in the preheated oven until crust is golden, about 15 minutes. Reduce oven temperature to 325 degrees F (163 degrees C). Continue baking until center is set, about 30 minutes.
Notes :
- Dark molasses can be substituted for the corn syrup and maple syrup.
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