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Vermont Maple Oatmeal Pie

 Vermont Maple Oatmeal Pie
This yummy pie has an old-fashioned feeling, but is so easy to prepare. Serve it with ice cream drizzled with maple syrup or top it with maple- or cinnamon-flavored whipped cream. —Barbie Miller, Oakdale, Minnesota
8 ServingsPrep: 20 min. Bake: 50 min. + cooling

Ingredients

  • 1 sheet refrigerated pie pastry
  • 4 eggs
  • 1 cup sugar
  • 3 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup quick-cooking oats
  • 3/4 cup corn syrup
  • 1/2 cup maple syrup
  • 1/4 cup butter, melted
  • 3 teaspoons vanilla extract
  • 1 cup flaked coconut
  • Vanilla ice cream, optional

Directions

  • Unroll pastry into a 9-in. pie plate; flute edges. In a large bowl,
  • combine the eggs, sugar, flour, cinnamon and salt. Stir in the oats,
  • syrups, butter and vanilla; pour into crust. Sprinkle with coconut.
  • Bake at 350° for 50-60 minutes or until set. Cover edges with
  • foil during the last 15 minutes to prevent overbrowning if
  • necessary. Cool on a wire rack. Serve with ice cream if desired.
  • Refrigerate leftovers. Yield: 8 servings.

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Vermont Maple Oatmeal Pie (continued)

Nutritional Facts: 1 piece (calculated without ice cream) equals 552 calories, 20 g fat (11 g saturated fat), 126 mg cholesterol, 375 mg sodium, 90 g carbohydrate, 2 g fiber, 6 g protein.