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Amish Oatmeal Coconut Pie Recipe
Amish Oatmeal Coconut Pie Recipe photo by foodiedb

Amish Oatmeal Coconut Pie Recipe

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My wife and I spent a few days in Lancaster County, Pennsylvania after we were married, and here we had this deliciously sweet dessert which always reminds me of our love. After getting home (and I lot of trial and error) I was able to duplicate the taste of the pie we had.
TOTAL TIME: Prep: 10 min. Cook: 40 min.
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Cook: 40 min.
MAKES: 8 servings

Ingredients

  • 1 cup light corn syrup
  • 1/3 cup salted butter, melted
  • 1 teaspoon vanilla extract
  • 3 large eggs, lightly beaten
  • 1/3 teaspoon salt
  • 1/2 cup light brown sugar, packed
  • 1/2 cup flaked sweetened coconut
  • 1 cup old fashioned (not quick cooking) oatmeal, uncooked
  • 1 9” pre-made frozen deep dish pie shell
  • vanilla ice cream
  • whipped cream or whipped topping

Directions

  1. Preheat the oven to 350 F.
  2. In a large mixing bowl, combine the first four ingredients.
  3. Sprinkle the salt over the corn syrup mixture and stir to combine. Add the sugar and stir. Add the coconut and oatmeal and mix thoroughly.
  4. Place the frozen pie shell on a cookie sheet.
  5. Pour the mixture into the frozen pie shell and bake for 35 – 40 minutes. If the middle of the pie seems liquidy/”jiggly” give it a few more minutes. Remove from the oven to cool for 15 minutes.
  6. Top with vanilla ice cream and whipped topping Yield: serves 8
Notes: Notes: The pie can be served warm, if not, place the pie in the fridge and slices can be microwaved before serving. The amount of sugar in this recipe is based on the fact that it will be topped with ice cream and whipped topping, if you are not topping the pie, you may want to increase the sugar to 3/4 cups.

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