Friday, 14 March 2014

Oatmeal-Coconut Pie

happy Pi day.
yes, Pi.
not, pie.
3.14 = march 14
if you ask me, despite missing a vowel, pi yields pie.
who's with me?
i'm a big fan of all kinds of pie.
the most indulgent pie in my opinion is pecan pie, it's rich, it's delicious, it's all out heavenly.
here's a fun fact, did you know oatmeal was used as a substitute for pecan pie in the old days when pecans were in short supply and expensive?
it's true.
pecans are still expensive till this day and my house is always abundantly stocked with oats, so i figured today was as good as day as any to try out a mock pecan pie.  for old time sakes...

let's just say this was a good decision and this pie was enjoyed by me and the two little people in our house. still rich and delicious and heavenly.
also, it's perfectly acceptable to have pie @ 2:30 in the afternoon.
looks like tomorrow's oatmeal breakfast is going to be a little more exciting, also, subbing out milk for ice cream seems logical.
#happypi(e)day #happypi(e)weekend



Oatmeal Coconut Pie


Ingredients:
6 Tbsp butter, softened
1 cup granulated sugar
2 extra large eggs
3/4 cup golden corn syrup
1 tsp vanilla
1 cup quick cooking oats
1/2 cup unsweetened coconut

9-inch disk prepared pie dough


Method:
preheat oven to 350F.
place pie dough in a 9-inch pie plate and crimp edges.  set aside.
cream together butter and sugar in a medium bowl.  beat in eggs, 1 at a time.  add corn syrup and vanilla.  mix further.
stir in coconut and oats.
pour into prepared pie plate.  bake on bottom rack in 350F oven for 45-55 minutes or until set.  lay a piece of foil over top of pie if crust begins to brown too quickly.
remove from oven allow to cool before cutting
enjoy w/ a generous helping of vanilla ice cream

adapted from Company's Coming Timeless Recipes

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