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Prep Time: 5 Minutes Cook Time: 50 Minutes |
Ready In: 55 Minutes Servings: 12 |
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This is a really easy pie to make. It's reminicescent of a pecan pie, but without the nuts. I like it because the inside is soft and chewy, while the top is crunchy. Sometimes, for a change, I throw in 1 cup of chocolate chips. I believe the original recipe came from Woman's Day. NOTE: Prep time does not include time it takes for pie shell to defrost. Ingredients:
3/4 cup sugar |
3/4 cup old fashioned oats (or quick oats) |
3/4 cup corn syrup |
1/2 cup sweetened flaked coconut |
1/2 cup butter |
2 large eggs |
9 inches pie shells, unbaked (thawed if frozen) |
Directions:
1. Preheat oven to 350*. Stir all filling ingredients together in a a large bowl until well mixed.
2. Pour into pie shell. Bake 50-60 minutes, until golden and a toothpick stuck in the centre comes out clean. Filling may still jiggle in the centre.
3. Cool and serve (nice topped with spoonful of Cool Whip).
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