You'll note that there are no pecans in this recipe. During the depression many folks were unable to afford the nuts, so they had to make do with what they had.
This particular recipe is based on one from my wife's great-great grandmother. Of course, she used a homemade crust, and we made some other changes, as well.
Step 1: Ingredients
1 frozen pie shell - deep dish
1 cup margarine, melted
3/4 cup sugar
1 cup dark corn syrup
1 cup uncooked regular oatmeal
1/2 cup coconut
1 tsp vanilla
1/4 tsp salt
Step 2: Prepare the Filling
Note: This step is optional, but we find it adds a nice depth of flavor to the pie.
Preheat the oven to 350. Mix the oatmeal and coconut and spread in a single layer on a cookie sheet. Lightly toast in the oven (about 8-10 minutes). Watch it carefully, you don't want it to burn. Cool completely.
Make sure the margarine is cooled, then beat it, the sugar, and the dark corn syrup until the sugar dissolves.
Add the eggs and vanilla and mix thoroughly.
Add the oatmeal/coconut mixture and fold together well.
Optionally: Add 1/2 cup of chocolate chips.
Pour the finished mixture into frozen pie shell.
Step 3: Cook
Place the pie on a cookie sheet and bake 60-75 minutes, until the pie is set. If the crust begins to over-brown, cover it with foil for the remaining time.
Remove fromt he oven and allow to cool.
Step 4: Serve and Enjoy
My wife likes this pie at room temperature. Personally, I like to chill it in the refrigerator first.
Either way, when the pie has cooled completely, cut and serve.
As you can see from the pictures, we learned an important lesson in making sure we can find our pie wedge when it's time to serve. :)