Ingredients for Vermont Maple Oatmeal Pie
- Pie Pastry
- 2 large eggs
- 1 cup granulated sugar
- All Purpose Flour
- Ground Cinnamon
- 1/4 teaspoon salt
- Quick Cooking Oats
- Corn Syrup
- Maple Syrup
- 1/2 cup (1 stick) unsalted butter, melted
- Vanilla Extract
- Flaked Coconut
- Vanilla Ice Cream
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How to Make Vermont Maple Oatmeal Pie
- Preheat oven to 350°F (175°C).
- Unroll one pie crust into a 9-inch pie plate. Flute the edges.
- In a large bowl, whisk together the eggs, sugar, flour, cinnamon, and salt until well combined.
- Stir in the rolled oats, maple syrup, corn syrup, melted butter, and vanilla extract until thoroughly mixed.
- Pour the oat mixture into the prepared pie crust.
- Sprinkle the top evenly with sweetened shredded coconut.
- Bake for 50-60 minutes, or until the filling is set and the crust is golden brown.
- If the edges are browning too quickly during the last 15 minutes of baking, loosely cover them with aluminum foil.
- Let the pie cool completely on a wire rack before serving.
- Serve warm, optionally topped with a scoop of vanilla ice cream.
- Refrigerate leftovers for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
195g
Fat
46g
Carbs
28g
