Best 7 Coconut Pie With Oatmeal Crust Recipes

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Indulge in a delightful culinary journey with our Coconut Pie with Oatmeal Crust, a symphony of flavors and textures that will tantalize your taste buds. This delectable treat combines a creamy coconut filling nestled in a wholesome oatmeal crust, resulting in a harmonious balance of sweetness, richness, and a hint of nutty goodness.

Embark on a step-by-step adventure as we guide you through the process of crafting this irresistible dessert. From gathering the finest ingredients to assembling the pie with precision, we'll unveil the secrets behind this classic recipe. Discover the art of creating a flaky, golden-brown oatmeal crust that provides a sturdy base for the luscious coconut filling.

As you delve into the nuances of the filling, you'll learn how to harness the natural sweetness of coconut milk, sugar, and eggs, transforming them into a velvety smooth and luscious delight. The addition of cornstarch ensures a perfect consistency, preventing the filling from becoming too runny or too thick.

But our culinary exploration doesn't stop there. We'll also introduce you to a collection of equally enticing recipes that showcase the versatility of coconut and oatmeal. From a tropical Coconut Oatmeal Smoothie to the hearty Coconut Oatmeal Cookies, each recipe is a testament to the culinary magic that unfolds when these two ingredients come together.

So, gather your apron, preheat your oven, and embark on a delightful journey of flavors and textures. Let the Coconut Pie with Oatmeal Crust take center stage, surrounded by an ensemble of delectable coconut and oatmeal-inspired treats. Your taste buds will thank you for this culinary adventure.

Check out the recipes below so you can choose the best recipe for yourself!

OATMEAL PIE CRUST



Oatmeal Pie Crust image

Not your plain run-of-the-mill crust. Great with peanut butter or butterscotch pies.

Provided by BARB MAXWELL

Categories     Desserts     Pies     100+ Pie Crust Recipes     Crumb Crusts

Time 55m

Yield 8

Number Of Ingredients 7

cooking spray
2 cups quick-cooking oats
½ cup confectioners' sugar
½ cup butter, melted
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 9-inch pie dish with cooking spray.
  • Combine oats, confectioners' sugar, butter, cinnamon, nutmeg, and salt together in a bowl; press into the prepared pie dish.
  • Bake in the preheated oven until lightly browned, 15 to 20 minutes. Cool completely.

Nutrition Facts : Calories 210.1 calories, Carbohydrate 21.7 g, Cholesterol 30.5 mg, Fat 12.9 g, Fiber 2.1 g, Protein 2.8 g, SaturatedFat 7.5 g, Sodium 119.4 mg, Sugar 7.9 g

OATMEAL-DATE-COCONUT PIE



Oatmeal-Date-Coconut Pie image

With the right flavors of coconut, dates and oats combining forces, this old-fashioned pie isn't going out of style any time soon.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h10m

Yield 10

Number Of Ingredients 15

1 1/4 cups Gold Medal™ all-purpose flour
3 teaspoons granulated sugar
1/4 teaspoon salt
3/4 cup cold butter or margarine, cut into pieces
1/3 cup cold water
3/4 cup light corn syrup
3/4 cup packed brown sugar
1/2 cup butter or margarine, melted
2 teaspoons vanilla
3 eggs
2/3 cup old-fashioned oats
1/2 cup chopped pitted dates
1/2 cup flaked coconut
1 cup whipping cream, whipped
1/2 cup chopped pecans, toasted

Steps:

  • In medium bowl, mix 1 1/4 cups of the flour, the granulated sugar and salt. Cut in 3/4 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed and dough sticks together. On lightly floured surface, shape dough into a ball. Flatten to 1/2-inch thickness, rounding and smoothing edges. Wrap in plastic wrap; refrigerate 1 hour.
  • Heat oven to 350°F. Roll dough, using floured rolling pin, into 12-inch round on lightly floured surface. Fold pastry into quarters and place in 9-inch glass pie plate. Unfold pastry and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry; flute edges.
  • In large bowl, mix corn syrup, brown sugar, 1/2 cup butter, the vanilla and eggs. Stir in oats, dates and coconut. Pour filling into crustlined plate.
  • Bake 45 minutes or until set. Cool completely on cooling rack, about 2 hours. Garnish with whipped cream and toasted pecans.

Nutrition Facts : Calories 619, Carbohydrate 66 g, Fat 7 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 325 mg

TROPICAL COCONUT PIE



Tropical Coconut Pie image

A breeze to prepare, this tropical-tasting pie is tops with whoever tries it.-Nancy Mendoza, Yakima, Washington

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 7

2-1/4 cups sweetened shredded coconut, divided
2 tablespoons butter, melted
1 can (20 ounces) crushed pineapple, undrained
32 large marshmallows
2 teaspoons rum or vanilla extract
1/4 teaspoon salt
1 cup heavy whipping cream, whipped

Steps:

  • In a bowl, combine 2 cups coconut and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 325° for 8-10 minutes or until golden brown. Cool on a wire rack. Toast the remaining coconut; set aside., Drain pineapple, reserving 1/2 cup juice (discard remaining juice or refrigerate for another use); set pineapple aside. In a saucepan, combine marshmallows and reserved juice. Cook and stir over medium heat until marshmallows are melted. Remove from the heat. Add pineapple, extract and salt; mix well. Refrigerate for 2 hours or until cool., Fold in the whipped cream; spoon into prepared crust. Sprinkle with toasted coconut. Refrigerate for 2 hours or until set. Refrigerate leftovers.

Nutrition Facts : Calories 347 calories, Fat 18g fat (13g saturated fat), Cholesterol 28mg cholesterol, Sodium 191mg sodium, Carbohydrate 47g carbohydrate (34g sugars, Fiber 2g fiber), Protein 2g protein.

COCONUT PIE WITH OATMEAL CRUST



Coconut Pie With Oatmeal Crust image

If you love oatmeal- coconut cookies, this is the pie for you. It's got a delicious coconut filling with an oatmeal crust.My Mom cut the recipe out of our local paper in the 1960's, and I've loved it ever since. I always considered it one of my recipes that I didn't share, so now I'm going to do it in a big way.

Provided by Carob

Categories     Pie

Time 40m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 16

1 cup rolled oats
1/2 cup sifted flour
1/3 cup brown sugar
1/2 teaspoon salt
1/3 cup margarine, melted
3 tablespoons cornstarch
1/2 cup sugar
2 cups milk
2 eggs, beaten
1/4 teaspoon salt
1 teaspoon vanilla
1 cup unsweetened coconut
1 cup cream, whipped
2 tablespoons sugar
1/2 teaspoon vanilla
1/4 cup shredded coconut, toasted

Steps:

  • Crust:Mix oats, sugar, flour,and salt together, then add margarine, stirrinig together until mixture becomes crumbly. Press into a 9" pie pan and set or another pie plate inside of it. Bake at 375 for 15 minutes.
  • Filling:Combine cornstarch, sugar,milk, beaten eggs,and salt in saucepan. Cook over medium heat until mixture thickens. Remove from heat and add vanilla and coconut. Cool slightly, then pour into cooled pie shell.
  • Topping: Whip cream, adding vanilla and sugar. Spread over pie and sprinkle with toasted coconut.
  • Enjoy!

COCONUT CUSTARD PIE



Coconut Custard Pie image

We skipped the cream on top to let the tropical custard filling be the star.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h

Number Of Ingredients 8

1 recipe Basic Pie Crust, rolled and fitted into a 9-inch pie plate
1/2 cup sugar
1/3 cup cornstarch
1/4 teaspoon salt
1 cup whole milk
1 can (14 ounces) coconut milk
4 large egg yolks
1/2 cup sweetened shredded coconut, toasted

Steps:

  • Preheat oven to 400 degrees. Press a sheet of aluminum foil onto crust, draping over rim of pie plate. To blind-bake: Fill with dried beans or pie weights. Bake until crust is lightly browned, about 45 minutes. Remove beans and foil; let crust cool completely, and set aside.
  • While crust is baking, place a fine-mesh sieve over a large bowl; set aside. In a medium saucepan (off heat), whisk together sugar, cornstarch, and salt. Gradually whisk in whole milk, making sure to dissolve cornstarch. Whisk in coconut milk and egg yolks.
  • Whisking constantly, cook over medium heat until the first large bubble sputters, about 5 minutes. Reduce heat to low; cook, whisking constantly, 1 minute. Remove pan from heat; immediately pour custard through sieve into bowl.
  • Pour custard from bowl into cooled crust; smooth top with a rubber spatula. Refrigerate until chilled, at least 4 hours (or loosely covered, up to 1 day). To serve, let stand at room temperature 30 minutes, then sprinkle with coconut.

Nutrition Facts : Calories 311 g, Fat 19 g, Protein 5 g

OATMEAL COCONUT PIE



Oatmeal Coconut Pie image

This is a really easy pie to make. It's reminicescent of a pecan pie, but without the nuts. I like it because the inside is soft and chewy, while the top is crunchy. Sometimes, for a change, I throw in 1 cup of chocolate chips. I believe the original recipe came from Woman's Day. NOTE: Prep time does not include time it takes for pie shell to defrost.

Provided by Sweet PQ

Categories     Pie

Time 55m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 7

3/4 cup sugar
3/4 cup old fashioned oats (or quick oats)
3/4 cup corn syrup
1/2 cup sweetened flaked coconut
1/2 cup butter
2 large eggs
9 inches pie shells, unbaked (thawed if frozen)

Steps:

  • Preheat oven to 350*. Stir all filling ingredients together in a a large bowl until well mixed.
  • Pour into pie shell. Bake 50-60 minutes, until golden and a toothpick stuck in the centre comes out clean. Filling may still jiggle in the centre.
  • Cool and serve (nice topped with spoonful of Cool Whip).

Nutrition Facts : Calories 594, Fat 30.3, SaturatedFat 15.3, Cholesterol 102.7, Sodium 336.5, Carbohydrate 78.8, Fiber 2.5, Sugar 38.7, Protein 5.7

OATMEAL PIE IV



Oatmeal Pie IV image

This is a very good tasting pie. Light or dark corn syrup may be used.

Provided by GAF55

Categories     Desserts     Pies

Yield 8

Number Of Ingredients 8

2 eggs, beaten
¾ cup corn syrup
¾ cup packed brown sugar
½ cup flaked coconut
¾ cup quick cooking oats
¼ cup butter
salt to taste
1 recipe pastry for a 9 inch single crust pie

Steps:

  • Mix together eggs, corn syrup, brown sugar, coconut, oats, butter or margarine, and salt. Pour into the unbaked pie shell.
  • Bake at 325 degrees F (165 degrees C) for 45 minutes, or until golden in color and knife inserted in center comes out clean.

Nutrition Facts : Calories 392.4 calories, Carbohydrate 60.2 g, Cholesterol 61.8 mg, Fat 16.3 g, Fiber 2 g, Protein 4.2 g, SaturatedFat 7.2 g, Sodium 195.2 mg, Sugar 21.9 g

Tips:

  • Use fresh coconut meat or shredded coconut. Fresh coconut meat will give the pie a more intense coconut flavor, but shredded coconut can be used as a substitute.
  • Toast the oatmeal before using it in the crust. This will help to give the crust a nutty flavor and a crispy texture.
  • Use a combination of cornstarch and tapioca starch in the filling. This will help to thicken the filling and give it a smooth, creamy texture.
  • Bake the pie until the crust is golden brown and the filling is set. The pie should be allowed to cool completely before serving.
  • Serve the pie with a dollop of whipped cream or ice cream. This will help to balance out the sweetness of the pie.

Conclusion:

This coconut pie with oatmeal crust is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of the creamy coconut filling and the crispy oatmeal crust is sure to please everyone. So next time you're looking for a delicious and unique dessert, give this coconut pie a try!

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