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Oatmeal-Date-Coconut Pie
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Prep Time:
25 minutes
Total Time:
4 hours 10 minutes
Coconut, date, and oat pie: a timeless classic bursting with flavor.
Ingredients:
  • 1 1/4 cups Gold Medal™ all-purpose flour
  • 3 teaspoons granulated sugar
  • 1/4 teaspoon salt
  • 3/4 cup cold butter or margarine, cut into pieces
  • 1/3 cup cold water
  • 3/4 cup light corn syrup
  • 1/2 cup butter or margarine, melted
  • 3 eggs
  • 2/3 cup old-fashioned oats
  • 1/2 cup chopped pitted dates
  • 1/2 cup flaked coconut
  • 1 cup whipping cream, whipped
  • 1/2 cup chopped pecans, toasted
Instructions:
  • Combine 1 1/4 cups of flour with granulated sugar and salt in a medium bowl. Use a pastry blender or two knives to cut in 3/4 cup of butter until the mixture resembles small peas. Add cold water, 1 tablespoon at a time, and toss with a fork until the dough sticks together. Shape the dough into a smooth ball on a floured surface, then flatten it to 1/2-inch thickness, rounding the edges. Wrap the dough in plastic wrap and refrigerate for 1 hour.
  • Preheat oven to 350°F. Roll out the dough on a floured surface into a 12-inch round using a floured rolling pin. Fold the pastry into quarters, then unfold and gently place it into a 9-inch glass pie plate. Press the pastry firmly against the bottom and sides of the plate without stretching it, then flute the edges.
  • Combine corn syrup, brown sugar, 1/2 cup of butter, vanilla, and eggs in a large bowl. Add oats, dates, and coconut, and mix well. Pour the filling into the crust-lined plate.
  • Bake for 45 minutes or until firm. Allow to cool completely on a wire rack for about 2 hours. Top with whipped cream and toasted pecans before serving.

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