Oatmeal Nut Pie

This recipe came to me from my sweet cousin Stephanie, whom everybody calls "the peacemaker" between us girl cousins, because whenever one of us is puffed up about something, Stephanie is the first one to go out of her way to bring the obstinate one back into the fold. 

But when it comes to recipes, don't let Stephanie's tenderhearted nature fool you. She guards her wonderful recipes like a movie star guards her jewels—you have to catch her in the right mood to get one out of her.

However, please don't hold that against Steph, it's just that way we were raised. My grandmother once said, "There's something immoral about a woman who'll give out her recipes to anyone who asks."

I have to tell you, this is one of my favorite pies. And I believe it will become one of your favorites too. It tastes like a slice of paradise to the taste buds.

Ingredients

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One 9-inch single pie crust rolled out, fitted into a pie plate, and edge trimmed and crimped 

4 large eggs, well beaten

½ cup granulated sugar

½ cup firmly packed light brown sugar

¼ cup (½ stick) unsalted butter, melted and cooled

1 cup milk

2 tablespoons all-purpose flour

1 teaspoon vanilla extract

½ teaspoon maple-flavored extract

¼ cup dark corn syrup

¼ cup quick-cooking oats

½ cup chopped pecans

½ cup sweetened shredded coconut

Preparation

1. Preheat oven to 350°F. Prepare the crust and set aside.

2. In a large bowl, combine the eggs, both sugars, butter and milk until well mixed. 

3. Stir in the flour, extracts and corn syrup until well mixed.

4. Blend in the oats, pecans and coconut. 

5. Pour the filling into the pie crust.

6. To give it a nice little edge, place your left index finger and your right thumb (turned sideways) on the border of the pie crust at a 45° angle. 

7. Gently push your thumb against your index finger to form a pretty slanting ridge all around the pie. 

8. Place in the oven and bake until the filling is nice and golden, 45 to 50 minutes. Let cool on a wire rack.

9. You may serve this delectable pie warm or at room temperature—I prefer the latter.

Makes one 9-inch pie