No. 38 – Old-Fashioned Oatmeal Pie

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.   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.