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Hello blogger friends! Tricia here posting from the beaches of the Outer Banks, NC. We’re staying in the exact same area where the hurricane came through not 3 weeks ago. I’m surprised how fast they’ve recovered and cleaned up. Some of the houses still show signs of Irene’s attitude but the only signs the storm came through is the piles of brush and limbs.
We’re on a family vacation with the dogs, our two adult children and a few wonderful extra young adults. Such fun! I don’t often get to cook for large groups anymore so I have some yummy recipes planned. Yes I will make pies! Now I don’t have to find people to help eat the pies, they’re already in the house.  But before we get too far with the plans for the upcoming week I want to share pie number 38 which is fantastic. I know I’ve said that about a few pies already, but seriously, this is easy, delicious, and since it has eggs, oatmeal and syrup, it can be considered a breakfast food. Just ask my friend Beth Green because I think she had some for breakfast! (Thanks for coming to visit us Beth – we loved seeing you again!)
This is a very simple pie with basic ingredients. You’ll use eggs, granulated sugar, dark brown sugar, butter, light corn syrup, vanilla extract, old fashioned oats, unsweetened coconut, flour, chopped pecans, and an unbaked 9-inch pie crust.
In a small mixing bowl add the oats, coconut and flour.
Stir to combine and set aside.
In a large mixing bowl add three whole eggs and beat until foamy.
Gradually add the granulated sugar, and the brown sugar, mixing well after each addition.
Next beat in the corn syrup, melted butter and vanilla. Â Â Gently stir in the oatmeal mixture until blended.
That’s done!
Pour the oatmeal filling into a prepared, unbaked, 9-inch pie crust.
Sprinkle chopped pecans on top and bake in a preheated 425 degree oven for 10 minutes.  Reduce the heat to 350 degrees and continue baking for 30 – 35 minutes. Bake until the center is set. Test by touching the pie center lightly to see if it’s almost firm.  Do not over bake. Cool completely on a wire rack. Store left overs tightly sealed in the refrigerator.
The center tastes just like caramel with a nutty, oatmeal, coconut crust.
Seriously lovely pie. A favorite already. Several of my regular pie tasters are very upset I didn’t share this with them so I’ll be making another for them soon. Gotta keep my taste testers happy!
I don’t know what I would do without our helpers. At the end of the year I will solicit their feedback on the favorites.
Once again the simple old fashioned pies are the favorites.
Old-Fashioned Oatmeal Pie
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 45 mins
Yield: 8 slices
Course: Dessert
An incredibly delicious pie loaded with oats and coconut.
Ingredients
- 1 unbaked 9-inch Pie Crust Recipe (See link in notes)
- 3 large eggs
- ½ cup granulated sugar
- ½ cup dark brown sugar
- ½ cup butter, melted and cooled slightly
- ¾ cup light corn syrup
- 1 teaspoon pure vanilla extract
- ¾ cup old fashioned oats, uncooked
- ½ cup unsweetened coconut
- 2 tablespoons all-purpose flour
- ½ cup chopped pecans
Instructions
- Preheat oven to 425°F.
- In a large bowl beat eggs until foamy. Gradually add the granulated sugar and the brown sugar. Mix well. Add the corn syrup, butter and vanilla. Mix well.
- In a small bowl combine the oats, coconut and flour. Add the oat mixture to the creamed mixture and mix until blended.
- Pour into a prepared un-baked pie crust. Top with chopped pecans and bake for 10 minutes at 425°F. Reduce the heat to 350°F and continue baking for 30 - 35 minutes. Bake until the center is set. Test by touching the pie center lightly to see if it is almost firm. Do not over bake. Cool completely on a wire rack.  Store left overs tightly sealed in the refrigerator.
Recipe Notes
- We use our Perfect Pie Crust Recipe in 3 Easy Steps (with video tutorial). Click HERE to print the recipe.
Nutrition
Calories: 440kcal | Carbohydrates: 71g | Protein: 6g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 152mg | Potassium: 170mg | Fiber: 3g | Sugar: 52g | Vitamin A: 118IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 2mg
I’m off to walk on the beach with my two crazy dogs. I love vacation. Thanks so very much for stopping by! I will be back Wednesday with a post about what I cooked, what I ate, maybe some scenery photos and traveling husband is going to let me post some of his outstanding photographs. He is the professional shooter – I just shoot the food 🙂
Tricia
Emily says
This looks absolutely delicious!
Tanna at The Brick Street Bungalow says
Oh, YUM!! On the list for the Christmastime visit!! <br /><br />I know being one of those 'helpers' is a great job!! 😉 Enjoy your vacation!! Look forward to hearing all about it. blessings ~ tanna
McMGrad89 says
If I made this I would have to eat it by myself. I am the only fan of coconut in this house. Although, I wouldn't mind polishing off a pie like this.
AndreaSue Hodges says
Leave out the coconut!!!!!! Life goes on.
Tricia Buice says
Not sure if you don’t like coconut or why you said to leave it out. But for those of us who love coconut, this is a delicious pie!