First of all, I want to apologize for the lack of posts lately. I have been busy working and doing some spring cleaning. I really will try to post more often!
This is a delicious recipe that I found in the Penzy's Spices spring catalog. (To download the catalog and see original recipe, go
here.) I love recipes that have old fashioned oats in them, and when I saw that coconut was in it as well, I had to try it. I changed the recipe a little. I decreased the corn syrup, used buttermilk instead of regular milk, and I omitted the cinnamon.
Zac helped me make this pie.
And someone was also on standby to help if needed.
Izzy loves to be in the middle of whatever is going on. She even lays on the floor and watches me iron.
Anyway, back to the recipe...
Oatmeal Pie
2 unbaked 9-inch pie shells (0r All Ready Pie Crust)
1 cup buttermilk
4 eggs
1 -1/2 cups sugar
1/2 stick melted butter
2/3 cup light corn syrup
2 tsp vanilla
1/4 tsp salt
1-1/2 cups old fashioned oats
1 small ( 6-7 oz) pkg coconut
Preheat oven to 350°. In a large mixing bowl, beat together the buttermilk, eggs, sugar, butter, corn syrup, vanilla, and salt. Stir in the oats and coconut. Divide the batter between the 2 pie shells and bake until browned evenly, about 40-45 minutes. Let cool for a few minutes before cutting.
Before baking:
After baking:
This pie is yummy, especially if you like the crunchy chewiness of coconut and oatmeal.
I found this recipe in the Grilling 2010 issue of Penzey's Spices catalog. I have always loved peanut butter cookies and this is a very easy version. It is flourless and butterless. These cookies are moist, slightly chewy, and full of peanut butter flavor. Plus they have the yummy addition of chocolate chips.
