Pie Crust
1/4 cup unsweetened coconut
1/4 cup old fashioned oatmeal
1 1/4 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
4 tablespoons butter, well chilled, cut into 1/2 cubes
4 tablespoons solid shortening *, frozen, cut into 1/2 cubes
2 tablespoons ice water
Directions :
Have ready a 9-inch pie dish.
In the bowl of a food processor, combine coconut and oatmeal. Process until finely ground. Add the flour, sugar, and salt, and pulse to combine. Add the butter and shortening and pulse until the mixture resembles coarse meal with some pea size pieces of butter and shortening remaining.
With the processor running, slowly drizzle in ice water until the dough just begins to come together. Stop short of it forming a ball in the processor. You might not need to use all the water. Remove the dough from the processor and shape into a 6-inch disk. Wrap in plastic wrap, and chill in the refrigerator until firm, at least 1 hour.
Remove the dough from the refrigerator and place it on a lightly floured surface. With a floured rolling pin, roll the dough into a circle approximately 12-inches in diameter. Roll the dough around the rolling pin and unroll it over the pie dish. (This is a very tender dough. If it breaks during transporting it to the pie dish, simply press the pieces together into the dish.) Fit the dough into the pie dish and crimp the edge. Place the pie dish into the refrigerator to chill while making the filling.
Preheat the oven to 375˚F.
Filling
2 eggs, slightly beaten
3/4 cup pure maple syrup
1/4 cup granulated sugar
1/2 cup packed dark brown sugar
1/2 cup whole milk
1/2 cup butter, melted
1 teaspoon vanilla extract
1/2 teaspoon maple flavoring (optional)
1 cup flaked coconut
3/4 cup old-fashioned oatmeal
1/2 cup chopped walnuts
Directions :
In a large bowl, combine eggs, maple syrup, granulated sugar, brown sugar, milk, butter, vanilla extract, and maple flavoring (if using). Stir in coconut, oatmeal, and walnuts.
Remove the pie shell from the refrigerator and place it on a parchment lined baking sheet. Pour the filling into the chilled shell.
Bake the pie for 45 to 55 minutes, or until the middle of the pie no longer jiggles. If the pie begins to brown too quickly, lay a sheet of foil across the top of the pie.
Cool completely on a wire rack before serving. If desired, serve pie with lightly sweetened whipped cream with a touch of cinnamon added, or a scoop of vanilla ice cream. Pie can be refrigerated for up to 2 days.
Source : allrecipes.com
