VERMONT MAPLE OATMEAL PIE
from the Files of Saundra Carriker
It's that time of year, ya'll.....this is one of those recipes that you will definitely want to try and you will most definitely want to mix the taste of vanilla ice cream and a good cup of coffee with it! Let me know what you think.
I always use Pillsbury Pie crust - but you can use whatever you like - you will need one of those, unrolled and plated in a 9 inch pie pan; flute the edges.
In a large bowl, combine 4 eggs, 1 cup sugar, 3 T flour, 1 tsp cinnamon and 1/2 tsp salt. Stir in 1 cup quick-cooking oats, 3/4 cup corn syrup, 1/2 cup maple syrup, 1/4 cup butter that's melted and 3 tsp vanilla extract. Pour this mixture into pie crust.
Sprinkle with 1 cup flaked coconut and Bake at 350 degrees for 50-60 minutes or until set. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Serve this up with a big scoop of vanilla ice cream. Be sure to refrigerate any leftovers.
Happy Cooking!!
Saundra
