From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Preheat oven to 350 degrees. Combine eggs, sugar, margarine, milk, flour, flavorings, and corn syrup; beat well. Blend in oatmeal, coconut, and pecans. Mixture will seem soupy.
Pour into unbaked pastry shell. Bake on lowest rake of oven for 45 minutes or until a knife inserted in center comes out clean. Cool and chill two to three hours. Pie filling becomes a custard with a crunchy top.
NOTE: Recipe dates to about 1850.
SERVINGS: 6 - 8
- 1 unbaked nine-inch deep-dish pastry shell
- 4 large eggs, well beaten
- 1 cup sugar
- 1/2 cup softened margarine
- 1 cup milk
- 2 Tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon butter extract
- 1/4 teaspoon maple flavoring
- 1/4 cup dark corn syrup
- 1/4 cup oatmeal
- 1/2 cup flaked coconut
- 1/2 cup chopped pecans
TO PREPARE:
Preheat oven to 350 degrees. Combine eggs, sugar, margarine, milk, flour, flavorings, and corn syrup; beat well. Blend in oatmeal, coconut, and pecans. Mixture will seem soupy.
Pour into unbaked pastry shell. Bake on lowest rake of oven for 45 minutes or until a knife inserted in center comes out clean. Cool and chill two to three hours. Pie filling becomes a custard with a crunchy top.
NOTE: Recipe dates to about 1850.
SERVINGS: 6 - 8
