Oatmeal Pie. If you've never had it, you are missing out. It is NOT like eating a bowl of hot breakfast with a crust around it, so don't even go there.
It is a closer relative to the best pecan pie you've ever had. NOT the kind that is 80% sugary gel sandwiched between a crust and some nuts. Think about the ideal pecan pie, where everything is perfectly melded together in each bite. Sweet, but not so sweet that your throat burns and you feel a diet coming on.
An ideal Oatmeal Pie is like the perfect oatmeal cookie and the perfect macaroon were in a tornado and they ended up combined in a way only fate could orchestrate; and they are resting together after the storm in a flaky crust made of their close relatives, butter and coconut oil.
This is a "New-Fashioned" Oatmeal Pie because I based my recipe on one from a cookbook that belonged to my grandmother, but I changed it to make it more conducive to today's health knowledge. (i.e.: ALOT less sugar, more oats and coconut).
We had it last night for our family night treat, but since I was out of natural light by that time, I had to vigilantly guard the last piece so I could get a decent photograph this morning to show. My boys wanted it for breakfast, for lunch, for snack, etc. I think I may need to whip up another.
Here it is fresh out of the oven. The house smelled heavenly.
"New Fashioned" Oatmeal Pie
1 unbaked pie crust (I used Yesterfood's Coconut Oil Pie Crust #1)
3 eggs, beaten
1/3 cup granulated sugar
2/3 cup brown sugar
2 tablespoons melted butter
1 cup rolled oats
1 cup flaked coconut
1 teaspoon vanilla
Preheat oven to 350°.
Beat together eggs, sugars, and butter. Add oats, coconut and vanilla and mix well. Pour into pie crust.
Bake 30-35 minutes, until no longer liquid in the middle.
Allow to cool at least 1/2 hour before serving. Delicious warm or cold or in-between.
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