Oatmeal Coconut Pie Recipes

Steps:

• In a bowl, beat eggs. Add honey, oats, coconut, brown sugar, butter, currants and walnuts; mix well. Pour into pie shell. , Bake at 350° until browned and a knife inserted in the center comes out clean, 40-45 minutes. Cool. Garnish with whipped cream if desired.

Steps:

• Heat oven to 350 degrees F. Combine oats and coconut in a medium bowl. Mix well and transfer to a baking dish. Spread evenly and toast (bake) for 12-15 minutes, stirring every 2-3 minutes, or until toasted and fragrant. Remove from oven and set aside to cool.
• Meanwhile, in a medium size bowl, combine the eggs, sugar, molasses, milk, butter and vanilla, Mix well.
• Add the oatmeal mixture and mix well.
• Pour into pie shell. Bake for 15 minutes. Reduce heat to 325 degrees F. and bake an additional 30 minutes.
• Serve warm garnished with confectioner's sugar and a dollop of whipped cream.

Steps:

• 1. Using my kitchen aid mixer, I cream together the butter and sugar, until fluffy.
• 2. Add remaining ingredients, beat until thoroughly combined.
• 3. Pour into prepared crust. Bake at 400 degree F for 10 minutes, then reduce oven to 350. Continue baking for 35 to 40 minutes or until filling is just slightly jiggly. Remove from oven and cool on rack.
• 4. Serve with or without ice cream.

Steps:

• In a medium bowl, beat the eggs well. Stir in sugar, butter or margarine, corn syrup, oatmeal, vanilla, and salt. Pour mixture into the pie shell, and top with coconut.
• Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool before serving.

Steps:

• In a large bowl, combine sugar, corn syrup, oats, coconut, butter, eggs and vanilla. Pour into crust. Bake at 350° for 15-20 minutes. Arrange pecans on top of pie; bake 30 minutes more or until well browned.

Steps:

• In medium bowl, mix 1 1/4 cups of the flour, the granulated sugar and salt. Cut in 3/4 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed and dough sticks together. On lightly floured surface, shape dough into a ball. Flatten to 1/2-inch thickness, rounding and smoothing edges. Wrap in plastic wrap; refrigerate 1 hour.
• Heat oven to 350°F. Roll dough, using floured rolling pin, into 12-inch round on lightly floured surface. Fold pastry into quarters and place in 9-inch glass pie plate. Unfold pastry and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry; flute edges.
• In large bowl, mix corn syrup, brown sugar, 1/2 cup butter, the vanilla and eggs. Stir in oats, dates and coconut. Pour filling into crustlined plate.
• Bake 45 minutes or until set. Cool completely on cooling rack, about 2 hours. Garnish with whipped cream and toasted pecans.

Steps:

• Crust:Mix oats, sugar, flour,and salt together, then add margarine, stirrinig together until mixture becomes crumbly. Press into a 9" pie pan and set or another pie plate inside of it. Bake at 375 for 15 minutes.
• Filling:Combine cornstarch, sugar,milk, beaten eggs,and salt in saucepan. Cook over medium heat until mixture thickens. Remove from heat and add vanilla and coconut. Cool slightly, then pour into cooled pie shell.
• Topping: Whip cream, adding vanilla and sugar. Spread over pie and sprinkle with toasted coconut.
• Enjoy!

Steps:

• Mix together eggs, corn syrup, brown sugar, coconut, oats, butter or margarine, and salt. Pour into the unbaked pie shell.
• Bake at 325 degrees F (165 degrees C) for 45 minutes, or until golden in color and knife inserted in center comes out clean.