Before you stands a glorious pie. (Actually, two.)

Not that all pies aren’t glorious. I made up this pie this week when I was baking a couple pies and managing with what I had on-hand. It’s based on a coconut-oatmeal pie recipe, adjusted for the addition of rum and the lack of enough oatmeal, which I replaced with walnuts. And the result was intoxicating. This one is going into my holiday pie repertoire for sure.

But hey, why wait for a holiday? Every day is Pie Day.

(If you don’t make your own pie crust, you don’t know fresh, tender, flaky, perfect pie. Try my recipe or you’ll regret it the rest of your life.)

How to make Coconut-Oatmeal Rum Pie (with Walnuts):

3 eggs
3/4 cup light corn syrup
1/4 cup dark rum
2/3 cup sugar
1/3 cup butter, melted
1 teaspoon vanilla
1/2 cup shredded coconut
1/3 cup oatmeal
1/3 cup walnuts, chopped
one unbaked single-crust Foolproof Pie Crust pie shell

In a medium-size bowl, combine eggs, corn syrup, rum, sugar, butter, and vanilla. Whisk to mix. Using a spoon, stir in coconut, oatmeal, and walnuts.

Pour into pie shell.

Bake at 350-degrees on the lower oven rack for 40-45 minutes.

How easy is that? You could be eating this pie right now. What are you waiting for?

P.S. I can’t do this pie justice. Its ingredients are so simple, and yet the flavor is of the gods. If you love rum flavor, this pie has got it in spades. I gave one of the pies away and received immediate requests for the recipe.

See this recipe at Farm Bell Recipes and save it to your recipe box.


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