From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.


  • 1 unbaked nine-inch deep-dish pastry shell

  • 4 large eggs, well beaten

  • 1 cup sugar

  • 1/2 cup softened margarine

  • 1 cup milk

  • 2 Tablespoons all-purpose flour

  • 1 teaspoon vanilla extract

  • 1 teaspoon butter extract

  • 1/4 teaspoon maple flavoring

  • 1/4 cup dark corn syrup

  • 1/4 cup oatmeal

  • 1/2 cup flaked coconut

  • 1/2 cup chopped pecans


Preheat oven to 350 degrees.  Combine eggs, sugar, margarine, milk, flour, flavorings, and corn syrup; beat well.  Blend in oatmeal, coconut, and pecans.  Mixture will seem soupy.

Pour into unbaked pastry shell.  Bake on lowest rake of oven for 45 minutes or until a knife inserted in center comes out clean.  Cool and chill two to three hours.  Pie filling becomes a custard with a crunchy top.

Recipe dates to about 1850.

6 - 8

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