Vermont Maple Oatmeal Pie Recipe
- 1 sheet refrigerated pie pastry
- 4 large eggs
- 1 cup sugar
- 3 tablespoons 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
- 1. Unroll pastry into a 9-in. pie plate; flute edge. 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.
- 2. Bake at 350° for 50-60 minutes or until set. Cover edge 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.
1 piece: 552 calories, 20g fat (11g saturated fat), 126mg cholesterol, 375mg sodium, 90g carbohydrate (51g sugars, 2g fiber), 6g protein.
Reviews for Vermont Maple Oatmeal Pie
"This is a yummy pie! too sweet."
"Could anyone please tell me if this recipe is designed for a deep dish or a traditional pie plate? Thanks!"
"Excellent maple flavor, cuts nicely, and is simple to make. This recipe is a keeper!"
"Awsome pie and couldn't be easier"
"I have made this several times, and have gotten great reviews every time. My mom LOVES this recipe. Definitely a winner!"
"Whole family loved it. Topped with fresh cinnamon whipped cream."
"This is a wonderful comfort food! I love sweets, but this might be a touch too much. Next time, I'll probably cut back on the sugar. The flavors are wonderful!"
"Very rich with a nice crunchiness from the oatmeal and coconut"
"I once had a delicious oatmeal pie at a restaurant and I have been looking for a similar one. Hurrah!! I have found it and it is even better and so very simple to make. Great for any of the fall or winter holidays."
"Hey kitzer-- how about you try the recipe before you submit a review? I thought it was awesome."
"Hey Kitzer keep it to yourself. Some people have different taste; not like yours"
"Hi carolletb. Not a dumb question at all! Yes, Karo is corn syrup. For this recipe, I would probably go with the light."
"Dumb question. Is Karo Syrup the same as corn syrup? If so, do I use light or dark in this recipe?"
"Regarding the question could you use cornstarch instead of flour... sure! Some people prefer the cornstarch... even tapioca. Good luck with it. I would probably use a somewhat less amount of the cornstarch than the flour. Thank you for the compliment on the pie!"
"Would it work to use cornstarch for thickener rather than flour as my daughter-in-law is celiac & can't have gluten, so i usually bake some pie filling without the crust for her of whatever kind of pie i am baking. I haven't tried this yet but plan to try it for Thanksgiving along w/ pumpkin, & pecan."
"I am a chef in a little restaurant in a retirement community. We used this recipe for our pie of the week. What an excellent choice. It was super easy to make and oh so yummie!!! You have to try this recipe"
"I made it for work and everyone loved it. I subsituted the coconut with peacans because several folks in the office do not like coconut. Next time I will try it with coconut and maybe a bit more oatmeal to add texture. Overall though fantasticly easy and delicious"