OATMEAL-DATE-COCONUT PIE

Oatmeal-Date-Coconut Pie image

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 4h10m

Yield 10

Number Of Ingredients 15

1 1/4 cups Gold Medal™ all-purpose flour
3 teaspoons granulated sugar
1/4 teaspoon salt
3/4 cup cold butter or margarine, cut into pieces
1/3 cup cold water
3/4 cup light corn syrup
3/4 cup packed brown sugar
1/2 cup butter or margarine, melted
2 teaspoons vanilla
3 eggs
2/3 cup old-fashioned oats
1/2 cup chopped pitted dates
1/2 cup flaked coconut
1 cup whipping cream, whipped
1/2 cup chopped pecans, toasted

Steps:

In medium bowl, mix 1 1/4 cups of the flour, the granulated sugar and salt. Cut in 3/4 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed and dough sticks together. On lightly floured surface, shape dough into a ball. Flatten to 1/2-inch thickness, rounding and smoothing edges. Wrap in plastic wrap; refrigerate 1 hour.
Heat oven to 350°F. Roll dough, using floured rolling pin, into 12-inch round on lightly floured surface. Fold pastry into quarters and place in 9-inch glass pie plate. Unfold pastry and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry; flute edges.
In large bowl, mix corn syrup, brown sugar, 1/2 cup butter, the vanilla and eggs. Stir in oats, dates and coconut. Pour filling into crustlined plate.
Bake 45 minutes or until set. Cool completely on cooling rack, about 2 hours. Garnish with whipped cream and toasted pecans.

Nutrition Facts : Calories 619, Carbohydrate 66 g, Fat 7 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 325 mg