By Kevin Williams
This recipe in the "Mrs. Stutzman" series really intrigues me. Oatmeal pie is a sentimental favorite of mine. It was the first recipe to ever appear in The Amish Cook column some 25 years ago this summer. But the recipe I have always used does not have coconut in it. Now, I am a huge coconut fan. Coconut seems to be one of those love/hate things and you can put me in the "coconut love" camp. I never buy them any more because, well, I am trying to be healthier, but, sheesh, give me a Mounds bar any day and I'm in Heaven. Oatmeal pie without coconut tastes a lot like a pecan pie, with coconut? That is intriguing. I'll have to try it sometime. Now she just says "2 /3 cup coconut", is that shredded coconut, I assume? I'm going to assume that is the case. That would add some texture to the pie. The recipe also calls for a "scant" amount of milk. How can you have a scant amount of a liquid? Take a look at her recipe and you can see for yourself. You can also check out the oatmeal pie recipe that first ran in The Amish Cook column here.
- 1 1 /2 cups milk (scant)
- 2 teaspoons oleo
- 2 /3 cup white sugar
- 1 cup brown sugar
- 2 /3 cup coconut
- 1 /2 cup quick oats
- 1 teaspoon vanilla
- 1 / 8 teaspoon salt
- 2 beaten eggs
- Heat milk and oleo until oleo is melted.
- Mix the rest of the ingredients in a bowl.
- Add milk mixture and stir until everything is mixed well.
- Pour into 9" unbaked pie shell.
- Immediately put into a preheated oven and bake at 350 for 1 hour or until nice and firmly.