Penzey's Catalog, spring 2010
2 pie shells, unbaked (recipe below)
1 c milk
2 c ssugar
1/4 lb butter, melted
1 1/4 c corn syrup
2 tsp vanilla extract
1 tsp cinnamon
1/4 tsp salt
1 1/2 c old-fashioned rolled oats
1 6-7 oz package shredded coconut
1 1/2 stick butter, room temperature
1 1/2 c flour
1 tsp sugar
1/2 tsp salt
3-5 T milk
To make crust, use a fork or your fingers to mix butter with flour, sugar and salt until it looks like peas. Drizzle in milk bit by bit, using fork or a spoon to blend the curst until it just sticks together. Divide into two pieces. Pat into disc shapes, cover with plastic wrap, and fridge at least 20 minutes.
To make pie, preheat oven to 350. In a large mixing bowl, beath together milk, eggs, sugar, butter, corn syrup, vanilla, cinnamon and salt. Stir in the oats and coconut. Divide batter between the two pie shells and bake until browned evenly on top, about 40-45 minutes. Let cool at least one hour before cutting.
Notes: I did not have any flaked coconut in the house. Nor would I have used any if I'd had, because I don't generally like the stuff. Your pie will have a slightly different coloring to it if you add coconut flakes to the filling.
The pie tasted like mock apple pie -- very similar flavorings and, really, similar textures. Ultimately, I liked this pie, but not enough to probably make it again; I'd sooner have a real apple pie. But, the crust is definitely getting four stars in my database - very simple to use, and easy to work with. Quite possibly better than my momma's recipe.