Mrs. Stutzman's Coconut Oatmeal Pie

By Kevin Williams

Delicious homemade oatmeal pie....

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.

Mrs. Stutzman's Coconut Oatmeal Pie

 

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Prep time

10 mins

Cook time

1 hour

Total time

1 hour 10 mins

 

Serves: 1 pie

Ingredients

• 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

Instructions

1. Heat milk and oleo until oleo is melted.
2. Mix the rest of the ingredients in a bowl.
3. Add milk mixture and stir until everything is mixed well.
4. Pour into 9" unbaked pie shell.
5. Immediately put into a preheated oven and bake at 350 for 1 hour or until nice and firmly.

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