Makes: 8 servings
Prep: 15 minutes | Bake: 45–50 minutes | Total: about 1 hour 5 minutes
Oven: 350°F (175°C)
Ingredients
- 1 unbaked 9-inch pie crust
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 cup unsweetened shredded coconut
- 1 cup old-fashioned rolled oats
- 1 cup finely chopped pecans
- 3 large eggs
- ½ cup unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract
- ½ tsp salt
- ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
For serving:
- Vanilla ice cream, optional
- Chopped toasted pecans, optional
Directions
- Preheat oven to 350°F (175°C). Place the pie crust in a 9-inch pie dish and set it on a baking sheet.
- Mix the dry ingredients: Combine the granulated sugar, brown sugar, coconut, oats, pecans, salt, cinnamon, and nutmeg.
- Mix the wet ingredients: In another bowl, whisk together the eggs, melted butter, and vanilla.
- Combine: Pour the wet mixture into the dry ingredients. Stir until everything is evenly coated. The filling should be thick and chunky, not runny.
- Fill the crust: Spoon the mixture into the pie crust and spread it evenly without packing it down.
- Bake for 45–50 minutes, until the top is golden brown and the center is mostly set with a slight wobble.
- If the crust edges brown too quickly, loosely cover them with foil during the final 15–20 minutes.
- Cool for at least 1 hour on a wire rack before slicing so the filling can firm up.
- Serve at room temperature or slightly warm, ideally with vanilla ice cream.
