3 eggs
1 cup packed brown sugar
1/2 cup granulated sugar
2/3 cup quick cooking oats
2/3 cup shredded coconut
1/2 cup milk
2 tablespoons butter or margarine
1 teaspoon vanilla
1/2 cup chopped pecans
8-10 shelled unbroken pecans
1 9" pie shell
FILLING: Beat eggs, melt butter and combine all ingredients except pecans in large bowl. Add chopped pecans.
DIRECTIONS FOR MICRO CONVECTION OVEN: Preheat micro convection oven to 450°. Pour filling into pastry shell. Place the shelled unbroken pecans around edge for decoration. Place pie onto broiling trivet. Bake at 450° for 8 minutes. Lower temperature to 375° and bake 16 minutes on LOW MIX 375°, or until set.
DIRECTIONS FOR CONVENTIONAL OVEN: Preheat oven to 400°. Fit a piece of aluminum foil into crust. Add pie weights or beans. Bake 8-10 minutes until crust is barely brown. Remove to wire rack to cool slightly. Remove foil and weights. Add filling mixture and place shelled unbroken pecans around edge for decoration. Reduce oven temperature to 325° and bake 45 minutes until set.
Makes 9" pie, 8-10 pieces. Delicious warm or cool.
