Oatmeal Pie

Yes, i realize this sounds pretty gross. But really, you have to try it before saying such a thing.

This recipe came into our lives by way of a little mom and pop diner, The SunGlow Cafe, in Wayne County. Bicknell to be exact. They have some really great homemade pies there. Some normal ones like coconut cream, chocolate creme, or apple pie. But then there are those "odd" ones. Ones like the sweet pickle pie, the pinto bean pie, the buttermilk pie, or my favorite, the oatmeal pie. But considering that Bicknell is a good 2+ hours away from us, it's not very convenient to hop in the vehicle and go buy a pie. So i searched the Internet high and low and found one that come awfully close to it. And according to my father-in-law, it's even better.

While looking this recipe up i also found a great history to it. It goes something like this: During the Civil War, since pecans were in short supply in the south, oatmeal was substituted for the traditional pecan pie and the results were astonishing.

Here's my version of the Oatmeal Pie:
(it will make 2 deep dish pies)

Oatmeal Pie

3 eggs, beaten
3/4 cup sugar
3/4 cup light brown sugar - packed
1 1/8 cups light corn syrup
3/4 cup heavy whipping cream
6 Tbsp. butter - melted
1 1/2 cups sweetened flake coconut (i use the bakers sweetened coconut)
1 cup + 2 Tbsp rolled oats - raw (Quaker Oats Old Fashioned Oats - NOT the quick oats)
1 1/2 tsp. vanilla
2 -10" prepared deep dish pastry shells - unbaked (i use the Marie Callender's deep dish shells)

Preheat oven to 350 degrees. In a large bowl, combine all ingredients, mixing well. Pour into the two prepared pastry shells. Bake at 350 degrees for 45-55 minutes or until browned and set. The last couple minutes of baking, garnish with extra coconut and toast.