"New Fashioned" Oatmeal Pie

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

Ingredients:
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

Directions:
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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Saturday Dishes

Strawberry Cream Pie

What did you bring to Easter dinner?  I made ham, my favorite rolls, deviled eggs, 

and Strawberry Cream Pie. 

I developed this recipe several years ago thanks to my dad. He LOVES strawberries. And he has a summer birthday, so he always asks for strawberry shortcake for his birthday cake.  One summer he tasted a blueberry cream pie I had made using a recipe from a Eugene, OR, Junior League cookbook as my base. My dad suggested that he would like it even more with strawberries.  So, a couple of weeks later I made him a Strawberry Cream Pie for his birthday. 

I love this recipe because it uses such basic ingredients. I will post a recipe for 1 pie. I doubled it to make 2 for Easter Dinner, so my pictures will show larger amounts. (Full recipe is at the end of the post, after the tutorial).

First you need to prepare your pie crusts. Store-bought pie crust works fine for this recipe, but I decided to homemake mine. I used a new recipe from Yesterfood.blogspot.com that uses half butter and half coconut oil. It was GREAT. You can find it here.

Here are the ingredients for the filling. It is truly "as easy as pie," since you just beat everything but the strawberries together, then fold them in.

Here are the topping ingredients. The blueberry cream pie that inspired this one called for chopped nuts on top. I like nuts, but I didn't really like the idea of a nut topping from the start for this pie.  I did the cereal topping the first time I made the pie, and we loved it!

 

First step: mix together all filling ingredients except strawberries.

Second step: fold in sliced strawberries.

Pour carefully into the pie shell and bake in 400° oven 25 minutes.

While pie is baking, prepare topping by crushing 1 heaping cup of cereal into one heaping half cup. I like to do this using the bottom of a glass in a bowl or measuring cup.

Mix crushed cereal with 2 tablespoons of softened butter and 3 tablespoons of flour.

Spread topping on the pie and return to the oven for 10 more minutes.

It won't look a lot different after baking, but the topping will be crisped up and a bit darker. (My photos didn't capture this well, so you'll have to trust me).

Strawberry Cream Pie

Filling:

1 9-inch unbaked pie crust

3 cups sliced fresh strawberries

1 cup sour cream

2 tablespoons flour

3/4 cup sugar

1 teaspoon vanilla

1/4 teaspoon salt

1 egg, beaten

Topping: 

3 tablespoons flour

2 tablespoons softened butter

1/2 cup (heaping) crushed Honey Bunches of Oats cereal (1 heaping cup before crushing)

Instructions: 

1. Preaheat oven to 400°.  Set aside pie crust

2. Beat well with electric mixer: sour cream, flour, sugar, vanilla, salt, and egg.

3. Fold in strawberry slices.

4. Pour into pie crust and bake for 25 minutes.

5. Prepare topping while pie is baking: Mix all ingredients using a fork.

6. After pie has baked, spread topping on pie. Return to oven to bake for 10 more minutes.

7. Cool pie on counter at least 1 hour. Refrigerate uncovered until ready to eat. May be made 1 day in advance.

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