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2 hours
Prep: 20 minutes
Cook: 1 hours
1061 calories per serving view nutrition facts
1 pie
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| 1 1/2 | cups | flour, all-purpose | |
| 1 1/2 | teaspoons | sugar | |
| 3/4 | teaspoon | salt | |
| 1/2 | cup | vegetable oil | |
| 2 | tablespoons | milk | |
| 3 | large | eggs | |
| 1 | cup | sugar | |
| 1 | cup | corn syrup, light | |
| 2 | tablespoons | butter | or margarine, melted |
| 1 | teaspoon | vanilla extract | |
| 1/4 | teaspoon | salt | |
| 1/2 | cup | coconut | flaked |
| 1/2 | cup | rolled oats | |
| 1/2 | cup | chocolate (semi-sweet) | semi-sweet chips |
1. For the crust, in a 9inch pie plate, combine flour, 1 1/2 t sugar and 3/4 t salt. In small bowl, combine oil and milk.
Pour over dry ingredients in pie plate, stirring till all are moistened.
Using your fingers, press pastry evenly over bottom and up sides of the pie plate.
Set aside.
2. For filling, in a medium bowl, beat eggs lightly till combined.
3. Add 1 c sugar, syrup, butter, vanilla and salt. Beat till just combined.
4. Stir in coconut, oats andamp; chocolate chips. Pour into crust.
5. Bake 350 for 50 - 55 minutes, till center appears ALMOST set Cool on a wire rack. Store in refrigerator.
| % Daily Value* | |
| Total Fat 41.0g | 63% |
| Saturated Fat 11.0g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 174mg | 58% |
| Sodium 741mg | 31% |
| Total Carbohydrate 167.0g | 56% |
| Dietary Fiber 4.0g | 16% |
| Sugars 76.0g | |
| Protein 13.0g | 27% |
| Vitamin A | 7% | Vitamin C | 0% | |
| Calcium | 6% | Iron | 22% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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