Sticky Oatmeal Coconut Pie Recipes

OATMEAL PIE IV

Steps:

• Mix together eggs, corn syrup, brown sugar, coconut, oats, butter or margarine, and salt. Pour into the unbaked pie shell.
• Bake at 325 degrees F (165 degrees C) for 45 minutes, or until golden in color and knife inserted in center comes out clean.

OATMEAL PIE II

Steps:

• Beat together the eggs, sugar, salt, butter, and syrup together. Stir in oats.
• Pour into the unbaked pastry shell and bake in a preheated 350 degrees F (175 degrees C) oven until set, about 45 minutes to 1 hour. Let cool before cutting.

~ STICKY OATMEAL COCONUT PIE ~

Steps:

• 1. Using my kitchen aid mixer, I cream together the butter and sugar, until fluffy.
• 2. Add remaining ingredients, beat until thoroughly combined.
• 3. Pour into prepared crust. Bake at 400 degree F for 10 minutes, then reduce oven to 350. Continue baking for 35 to 40 minutes or until filling is just slightly jiggly. Remove from oven and cool on rack.
• 4. Serve with or without ice cream.

COCONUT PIE WITH OATMEAL CRUST

Steps:

• Crust:Mix oats, sugar, flour,and salt together, then add margarine, stirrinig together until mixture becomes crumbly. Press into a 9" pie pan and set or another pie plate inside of it. Bake at 375 for 15 minutes.
• Filling:Combine cornstarch, sugar,milk, beaten eggs,and salt in saucepan. Cook over medium heat until mixture thickens. Remove from heat and add vanilla and coconut. Cool slightly, then pour into cooled pie shell.
• Topping: Whip cream, adding vanilla and sugar. Spread over pie and sprinkle with toasted coconut.
• Enjoy!

OATMEAL COCONUT PIE

Steps:

• Preheat oven to 350*. Stir all filling ingredients together in a a large bowl until well mixed.
• Pour into pie shell. Bake 50-60 minutes, until golden and a toothpick stuck in the centre comes out clean. Filling may still jiggle in the centre.
• Cool and serve (nice topped with spoonful of Cool Whip).

COCONUT FLOUR OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees. Prepare two cookie sheets with parchment paper.
• In a medium-sized bowl combine coconut flour, oats, shredded unsweetened coconut, baking soda and salt. Whisk together thoroughly.
• In a small saucepan melt ½ cup + 1 tbsp of coconut oil on low heat until melted. Set aside to cool slightly.
• In a separate small bowl, combine maple syrup, vanilla and eggs and whisk together.
• Pour in the melted coconut oil (after it has cooled) to the wet ingredients and whisk together thoroughly. Add the wet ingredients to the dry ingredients and stir together. Add the chocolate chips and stir again.
• The batter may seem wet at first but coconut flour begins to soak up excess moisture quickly. Roll the dough into balls of approximately 2 tbsp. Place 6 at a time on the cookie sheet (If the dough seems too sticky and the balls aren't holding together, place the dough in the fridge for 10 minutes before rolling).
• Flatten each cookie gently with a fork. Bake at 350 degrees F for 10-12 minutes.