Wednesday, December 4, 2013

Vermont Maple Oatmeal Pie Recipe

Countdown to Christmas--21 days left!

In Bright Copper Kettles, Darcy Carr brings Dean Whitfield a piece of his favorite pie--Vermont Maple Oatmeal Pie--as a peace offering to their budding friendship. Today, I'd like to share this delicious recipe with you!


1 sheet refrigerated pie crust
4 eggs
1 cup sugar
3 tbsp all-purpose flour
1 tsp ground cinnamon
1/2 tsp salt
1 cup quick-cooking oats
3/4 cup dark corn syrup
1/2 cup pure maple syrup
1/4 cup butter, melted
3 tsp pure vanilla extract
1 cup flaked coconut
vanilla ice cream (optional)


Unroll pie crust into a 9-inch pie plate; ruffle edges.
In a large bowl, combine the eggs, sugar, flour, cinnamon and salt. Stir in the oats, syrups, butter and vanilla; pour into the crust. Sprinkle with coconut.

Bake in a preheated oven at 350 degrees for 50-60 minutes or until set. Cover the edges of the pie crust with foil or a pie shield the last 15 minutes of baking to prevent over browning if necessary. Cool on a wire rack. Serve with ice cream if desired. Refrigerate any leftovers.

This pie is fantastic by itself or served with a scoop of ice cream and a cup of coffee.

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