I originally found this recipe on a blog called Spellbound Cafe. I have no idea what I was looking for at the time, but this recipe promised me that I would taste the pie and be amazed, so I printed it out. I’m glad I did, because the Spellbound Cafe blog, sadly, no longer seems to be there. And I’ve made this pie several times since I found it, always to rave reviews.
Part of the reason I make this pie so often: I always have the ingredients I need for it on hand in my pantry. I guess not everyone keeps Karo syrup and coconut around, but if you do, then you are always ready to show up with a fresh-made pie that will knock people’s socks off. And you can just shrug and say, Oh, you know, it’s just a little something I whipped up at the last minute. You won’t be lying.
People have to decide whether to love you or hate you at that moment. If they want the recipe, though, and you agree to share it*, they’ll opt for love.
I don’t even bother to make my own pie crust. Nobody cares about the crust on this pie. The filling is just that good: Sweet and silky-smooth contrasting with the slightly crunchy/slightly chewy oatmeal and coconut. Think pecan pie, but better.
No, it doesn’t look like much. The Wow just kind of sneaks up on you.
That’s how love works, sometimes.
- ⅔ cup White Karo Syrup
- ⅔ cup sugar
- ¼ tsp salt
- ⅔ cup melted butter
- 3 beaten eggs
- 1 tsp vanilla
- ⅔ cup oatmeal
- ⅔ cup coconut
- 9 inch pie shell
- Mix it all up in order. Pour into pie shell.
- Bake at 350 degrees for 40 minutes. Center should spring back when touched lightly. If it's wibbly-wobbly, it's not done, and needs more time in the oven.
*You don’t have to. I won’t tell.
It’s always good to have something ready you can make all the time. I just don’t have pie shells on stock.