Coconut Oatmeal Pie

Chess, yes, oatmeal, yes, buttermilk, pecan, yes! Pie, YES

Did your mother or grandmother ever make chess pie, or maybe buttermilk pie, coconut, pecan, or oatmeal pie? If so, you will love the taste of this Coconut Oatmeal Pie. I think it has flavors of all those pies combined.

I was in Hubble and Hudson grocery the other day (small gourmet specialty market) and, like always, I’m looking around for something new to try and I came across these all natural baby coconuts that are entirely edible. When I say baby, I mean teeny tiny. They are about the size of a nickel.

There’s nothing more fun to me than walking through small specialty grocery stores. My friend, Peggy and I always enjoy exploring markets. Now, I know you think that is really boring, BUT, when we were in Italy a few years ago, we found this small market and were fascinated by the different types of meats (rabbit for one), butchered and just laying there in the display case. And the butcher was so nice and explained what different items were. We’ve found very interesting and unusual items in Asian markets in China town in NYC and also San Francisco. So, when I walk through our local gourmet store, there’s always something that catches my eye.

Back to the baby coconuts. I just tasted one and they taste just like unsweetened coconuts and you can eat the shell.  I mainly bought these for a garnish for these cute little Coconut Oatmeal Pies.

This pie can be made in the small 3″ pie shells that you can pick up in the frozen section or the recipe makes a normal size pie crust either homemade or frozen. I prefer to make my own crust but if you are running short of time over the holidays, the frozen pie shells will work just fine.

Simply melt the butter and throw every in a bowl and you are done.

You can bake this pie in mini pie shells or put in a 8-9″ pie pan and bake.