Vermont Maple Oatmeal Pie

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This yummy pie has an old-fashioned feeling, but is so easy to prepare. Serve it with ice cream drizzled with maple syrup or top it with maple- or cinnamon-flavored whipped cream. —Barbie Miller, Oakdale, Minnesota (Taste of Home)

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Ingredients

  • 1 sheet refrigerated pie pastry
  • 4 eggs
  • 1 cup sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup quick-cooking oats
  • 3/4 cup corn syrup
  • 1/2 cup maple syrup
  • 1/4 cup butter, melted
  • 3 teaspoons vanilla extract
  • 1 cup flaked coconut
  • Vanilla ice cream, optional

Preparation

Step 1

Unroll pastry into a 9-in. pie plate; flute edges. In a large bowl, combine the eggs, sugar, flour, cinnamon and salt. Stir in the oats, syrups, butter and vanilla; pour into crust. Sprinkle with coconut.

Bake at 350° for 50-60 minutes or until set. Cover edges with foil during the last 15 minutes to prevent over-browning if necessary. Cool on a wire rack. Serve with ice cream if desired. Refrigerate leftovers. Yield: 8 servings.
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REVIEWS:

I tried this pie recipe for Thanksgiving & it was incredible!! Delicious with ice cream on top. I'll definitely be making this one again!

AWESOME pie! I'm hoping to win a pie contest with it tomorrow :)

Whole family loved it. Topped with fresh cinnamon whipped cream.

This, right here, is the most tremendous pie you have never eaten. I really don't think there's anything more that needs to be said except, MAKE THIS PIE.

For the corn syrup I used a mixture of a little dark corn syrup and mostly light corn syrup. I also didn't have any maple syrup, but the butter-flavored generic stuff worked wonders. I mixed a little of the coconut in to the pie and sprinkled the rest on top. It doesn't taste coconut-y; it just brings out the wonderful flavor.

Wonderful pie. Even my mother-in-law liked it. Don't let the "oatmeal" scare you away from the recipe. Can't tell they are in it. Simple and easy. Would compare it to a pecan pie with coconut instead of pecans.








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