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I thought this looked delicious and fairly easy to make, so I'm going to give it a try! But I might leave out the coconut...
Maple Leaf Oatmeal Pie
If you like pecan pie, you'll love this rich maple and coconut pie. Top it with cinnamon-spiked whipped cream for a Thanksgiving spectacular.
- 2 eggs, slightly beaten
- 3/4 cup pure maple syrup or maple-flavored syrup
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup milk
- 1/2 cup butter, melted
- 1 teaspoon vanilla
- 1 cup flaked coconut
- 3/4 cup rolled oats
- 1/2 cup chopped walnuts
- Pastry for Single-Crust Pie*
- Cinnamon Whipped Cream Directions
1. Preheat oven to 375 degrees F. For filling: In a large bowl, combine eggs, maple syrup, granulated sugar, brown sugar, milk, butter, and vanilla. Stir in coconut, rolled oats, and walnuts. Pour filling into unbaked pastry shell
2. Bake for 35 to 40 minutes or until a knife inserted near the center of pie comes out clean.
3. Cool on a wire rack. Cover with plastic wrap and refrigerate within 2 hours. Store in the refrigerator for up to 2 days (do not freeze). If desired, serve with Cinnamon Whipped Cream.
Makes 8 servings
Cinnamon Whipped Cream (optional): In a chilled medium bowl, combine 1 cup whipping cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla, 1/2 teaspoon ground cinnamon, and dash ground nutmeg. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl).
*Note: Or, use a refrigerated piecrust, piecrust mix, or a deep-dish frozen pie shell.