Best Toasted Oatmeal Coconut Pie Recipes
COCONUT PIE WITH OATMEAL CRUST
If you love oatmeal- coconut cookies, this is the pie for you. It's got a delicious coconut filling with an oatmeal crust.My Mom cut the recipe out of our local paper in the 1960's, and I've loved it ever since. I always considered it one of my recipes that I didn't share, so now I'm going to do it in a big way.
Provided by Carob
Categories Pie
Time 40m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Crust:Mix oats, sugar, flour,and salt together, then add margarine, stirrinig together until mixture becomes crumbly. Press into a 9" pie pan and set or another pie plate inside of it. Bake at 375 for 15 minutes.
- Filling:Combine cornstarch, sugar,milk, beaten eggs,and salt in saucepan. Cook over medium heat until mixture thickens. Remove from heat and add vanilla and coconut. Cool slightly, then pour into cooled pie shell.
- Topping: Whip cream, adding vanilla and sugar. Spread over pie and sprinkle with toasted coconut.
- Enjoy!
OATMEAL COCONUT PIE
This is a really easy pie to make. It's reminicescent of a pecan pie, but without the nuts. I like it because the inside is soft and chewy, while the top is crunchy. Sometimes, for a change, I throw in 1 cup of chocolate chips. I believe the original recipe came from Woman's Day. NOTE: Prep time does not include time it takes for pie shell to defrost.
Provided by Sweet PQ
Categories Pie
Time 55m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350*. Stir all filling ingredients together in a a large bowl until well mixed.
- Pour into pie shell. Bake 50-60 minutes, until golden and a toothpick stuck in the centre comes out clean. Filling may still jiggle in the centre.
- Cool and serve (nice topped with spoonful of Cool Whip).
Nutrition Facts : Calories 594, Fat 30.3, SaturatedFat 15.3, Cholesterol 102.7, Sodium 336.5, Carbohydrate 78.8, Fiber 2.5, Sugar 38.7, Protein 5.7
TROPICAL COCONUT PIE
A breeze to prepare, this tropical-tasting pie is tops with whoever tries it.-Nancy Mendoza, Yakima, Washington
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine 2 cups coconut and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 325° for 8-10 minutes or until golden brown. Cool on a wire rack. Toast the remaining coconut; set aside., Drain pineapple, reserving 1/2 cup juice (discard remaining juice or refrigerate for another use); set pineapple aside. In a saucepan, combine marshmallows and reserved juice. Cook and stir over medium heat until marshmallows are melted. Remove from the heat. Add pineapple, extract and salt; mix well. Refrigerate for 2 hours or until cool., Fold in the whipped cream; spoon into prepared crust. Sprinkle with toasted coconut. Refrigerate for 2 hours or until set. Refrigerate leftovers.
Nutrition Facts : Calories 347 calories, Fat 18g fat (13g saturated fat), Cholesterol 28mg cholesterol, Sodium 191mg sodium, Carbohydrate 47g carbohydrate (34g sugars, Fiber 2g fiber), Protein 2g protein.
OATMEAL-DATE-COCONUT PIE
With the right flavors of coconut, dates and oats combining forces, this old-fashioned pie isn't going out of style any time soon.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h10m
Yield 10
Number Of Ingredients 15
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
TOASTED OATMEAL COCONUT PIE
I found this recipe in a local neighborhood news publication about 5 years ago. I've made some changes to suit my taste (added the coconut, toasted the coconut and oatmeal)and the result is this rich tasty pie with a wonderful nutty flavor. I serve it sprinkled with confectioner's sugar and a dollop of whipped cream.
Provided by Susan Bickta @souxie
Categories Pies
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F. Combine oats and coconut in a medium bowl. Mix well and transfer to a baking dish. Spread evenly and toast (bake) for 12-15 minutes, stirring every 2-3 minutes, or until toasted and fragrant. Remove from oven and set aside to cool.
- Meanwhile, in a medium size bowl, combine the eggs, sugar, molasses, milk, butter and vanilla, Mix well.
- Add the oatmeal mixture and mix well.
- Pour into pie shell. Bake for 15 minutes. Reduce heat to 325 degrees F. and bake an additional 30 minutes.
- Serve warm garnished with confectioner's sugar and a dollop of whipped cream.
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