Maple Oatmeal Pie

I am unexpectedly home early today, as the snow is bearing down on us (as with much of the country's mid-section). We are expected to receive over a foot of the fluffy stuff, and with the wind a howling, my commute took twice as long to get home this afternoon.

Happy to be home now! I'm thinking a nice hot, mug of hot cocoa will sound good soon.

Okay, readers, I made a FANTASTIC new pie this weekend. Let's be honest though first. I'm not a pie baker. I mean, I'll do it if needed, but it is not one of my go-to baking items. I'd much rather whip up a batch of muffins, cookies or brownies.

But, this recipe has been staring at me, since my mom made a copy of it for me out of some cooking magazine. It kind of reminds me of a pecan pie - but different. Is that possible?

You have to try it for your next gathering, or if you're like me, just because. It is literally a dump, mix, pour pie.

Easy-peasy.

Maple Oatmeal Pie

2 eggs, slightly beaten

3/4 c. pure maple syrup

1/2 c. sugar (I used 1/4 c. sugar, 1/4 c. honey)

1/2 c. brown sugar

1/2 c. milk
1/2 c. butter, melted

1 tsp. vanilla

1 c. flaked coconut (I used unsweetened coconut)

3/4 c. oats

1/2 c. chopped walnuts

1 9-inch unbaked pie crust

Preheat oven to 375 degrees. In a large bowl combine eggs, maple syrup, sugars, milk, butter and vanilla. Fold in coconut, oats and nuts. Pour into unbaked pie crust.

Bake for 35 minutes or until knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate within 2 hours. Keep covered and in fridge for storage.

Serve with whipped cream or vanilla ice cream.

P.S. - I took some help from Pillsbury, as their deep dish pie crusts were on sale this past weekend for 2/$1.00!

For those of you out there thinking it will taste just like a pecan pie you are wrong. The husband turned up his nose thinking this, but once he took a bite he was hooked. Trust me, it does taste different!