Categories: dessert, not tried

Ingredients

• 2 unbaked, 9-inch pie shells (see below for
• our favorite recipe)
• 1 Cup milk
• 4 eggs
• 2 Cups sugar
• 1⁄4 lb. butter, melted (1 stick)
• 11⁄4 Cups light corn syrup
• 2 tsp. PURE VANILLA EXTRACT
• 1 tsp. PENZEYS CINNAMON
• 1⁄4 tsp. salt
• 11⁄2 Cups old-fashioned rolled oats
• 1 small pkg. (6-7 oz.) shredded coconut
• Crust:
• 11⁄2 sticks butter, room temperature (3⁄4 cup)
• 11⁄2 Cups flour
• 1 tsp. sugar
• 1⁄2 tsp. salt
• 3-5 TB. milk

Directions

1. Preheat oven to 350°.

2. In a large mixing bowl, beat together the milk, eggs, sugar, butter, corn syrup, VANILLA, CINNAMON and salt.

3. Stir in the oats and coconut.

4. Divide the batter between the two pie shells and bake at 350° until browned evenly on

5. top, about 40-45 minutes.

6. Let cool at least an hour before cutting.

7. Pie crust:

8. Using a fork or your fingers, mix the butter with the flour, sugar and salt until it looks likes peas and crumbles.

9. Drizzle the milk in bit by bit, using the fork or a spoon to blend the crust until it just sticks

10. together.

11. Divide the dough in two pieces.

12. Pat the pieces into disc shapes and cover with plastic wrap.

13. Refrigerate at least 20 minutes.

Email to a friend | Print this recipe | Back