Hello and welcome to Pie Week! Each day this week I’ll be sharing a new pie recipe with a little roundup on Friday of some tried and true favorites to get you going on your Thanksgiving Day planning! First up is this decadent Oatmeal Coconut Pecan Pie, a wonderful little twist on the classic holiday dessert. Oh what a week it’s going to be!

Guys, there is just so much to love about this pie!

Of course there are plenty of pecans

But there’s also oatmeal and coconut which add so much flavor and texture!

And the deliciousness of a flaky homemade all-butter pie crust. Yum!!

That ooey-gooey filling, almost like candy that melts in your mouth, almost too rich to be enjoyed, but notice I say almost, because I guarantee that you won’t be able to stop at just one bite!

Top with a dollop of sweetened whipped cream and know that you certainly do have a lot to be thankful for!

Oatmeal Coconut Pecan Pie

Makes one 9-inch pie

Prep Time for crust: 10 minutes plus at least one hour chilling time and par-baking time too. Prep Time for filling: 10 minutes: Bake Time: About 1 hour

Ingredients

For the pie crust

• 1 ½ cups unbleached, all-purpose flour, plus extra for rolling out

• 1 ½ teaspoons sugar

• ½ teaspoon salt

• 8 tablespoons (½ cup) unsalted butter, cut into small cubes and chilled

• ⅓ cup cold water

• 1 teaspoon cider vinegar

• Ice Cubes

For the filling

• 4 large eggs, well-beaten

• ½ cup granulated sugar

• ½ cup light brown sugar, packed

• 1/4 cup unsalted butter, melted and cooled

• 1 cup whole milk

• 2 tablespoons unbleached, all-purpose flour

• 1 teaspoon vanilla extract

• 1/2 teaspoon maple extract (if you can’t find this just leave it out and the pie will still be great)

• ¼ cup dark corn syrup

• ¼ cup quick cooking oats (just whiz old-fashioned ones in the food processor if you don’t have the quick cooking ones in the house)

• Generous ½ cup chopped pecans

• ½ cup sweetened shredded coconut

The Recipe

1. To make the pie crust: Add the flour, sugar and salt to the bowl of a food processor and pulse a few times to blend. Add in the chilled butter and pulse a few times until the butter has become the size of small peas.

2. Into the ⅓ cup cold water, add the vinegar and stir. Then add enough ice cubes to raise the level to ½ cup. Add 2 tablespoons of the mixture to the flour mixture and pulse a few times to incorporate it. It will look very crumbly. Then add 1 more tablespoon and pulse again a few times. You should see the mixture start to come together in a shaggy way with lots of crumbly bits. If you absolutely think you need to, add one more tablespoon of water. I never need to—it’s better for your dough to be too dry than too wet.

3. Turn the crumbly dough out onto a very lightly floured surface and gather it all into a ball. Make sure to scrape out the bowl of the processor—sometimes some of the wet parts of the dough get a little stuck and form the whole thing into a ball. Then flatten into a disk, wrap well in plastic wrap and chill for several hours and even better, overnight.

4. When you are ready to roll out the dough, flour a board or counter with a little flour and flour your rolling pin too. If the dough is very stiff (mine usually is) let it sit out on the counter for about 20 minutes till it seems pliable. Roll out the dough, rolling from the center out and to a corner, then lifting the dough off the surface of the board and giving it a little ¼ turn and rolling again, repeating the process until you’re rolled the dough out into a circle that’s a couple of inches wider in diameter than the pie plate.

5. Fold the dough in half and transfer to the pie plate, unrolling it and then carefully easing it down onto the bottom and sides—no stretching! Fold the overhang over and crimp/decorate the edges any way you like. The easiest way is to just use the tines of a fork pressed into the dough to create a little pattern.

6. Place the pie plate in the freezer for 30 minutes.

7. Meanwhile preheat your oven to 350 F. When the 30 minutes are up, line the pie with a piece of aluminum foil and either pie weights or beans. If any of the edges stick out, cut little pieces of foil to fit over them. Bake about 20 minutes and then remove the foil and weights. Cook for another 7-8 minutes just to let everything crisp up a bit. Transfer to a wire rack to cool.

8. In a large bowl, whisk together the eggs, both sugars, butter and milk until well combined. Then add the flour, extracts and corn syrup and mix well. Stir in the oats, pecans and coconut and pour the mixture into the cooled crust, smoothing the top.

9. Bake for about 1 hour until the filling puffs up and is golden. If the center of the pie seems very jiggly when you gently shake it, bake another 7-10 minutes and test again. Also, if the edges of the pie crust seem to be browning too quickly, cover them with little pieces of aluminum foil.

Enjoy!

Note: Pie crust recipe is my regular go-to. Filling is adapted from Sweety Pies by Patty Pinner.