Coconut Oatmeal Pie
Bake Time: 45 to 50 Minutes
Yield: 1 Pie
2 eggs
1 cup (250 mL) sugar
1/8 teaspoon (0.5 mL) salt
1 cup (250 mL) BEEHIVE® or
CROWN® Golden Corn Syrup
2 tablespoons (30 mL) butter or margarine, melted
1 teaspoon (5 mL) SPICE ISLANDS Pure vanilla extract
1/2 cup (125 mL) shredded coconut
1/2 cup (125 mL) rolled oats
1 (9-inch/23cm) unbaked pie crust
Directions
Preheat oven to 400°F (200°C). Beat eggs slightly with
a fork in a medium bowl. Add sugar, salt, corn syrup, butter,
and vanilla; stir until well blended. Add coconut and oats;
stir. Pour into pie crust. Bake for 15 minutes; reduce heat
to 350°F (180°C) and bake for 30 to 35 minutes longer,
or until the outer edges of filling are set and the center
is slightly soft.
Bake Time: 45 to 50 Minutes
Yield: 1 Pie
2 eggs
1 cup (250 mL) sugar
1/8 teaspoon (0.5 mL) salt
1 cup (250 mL) BEEHIVE® or
CROWN® Golden Corn Syrup
2 tablespoons (30 mL) butter or margarine, melted
1 teaspoon (5 mL) SPICE ISLANDS Pure vanilla extract
1/2 cup (125 mL) shredded coconut
1/2 cup (125 mL) rolled oats
1 (9-inch/23cm) unbaked pie crust
Directions
Preheat oven to 400°F (200°C). Beat eggs slightly with
a fork in a medium bowl. Add sugar, salt, corn syrup, butter,
and vanilla; stir until well blended. Add coconut and oats;
stir. Pour into pie crust. Bake for 15 minutes; reduce heat
to 350°F (180°C) and bake for 30 to 35 minutes longer,
or until the outer edges of filling are set and the center
is slightly soft.
© 2007 ACH Food Companies Inc., All rights reserved.