Mock Pecan Pie I

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This recipe is from the Ruthven, Iowa United Methodist Cookbook, contributed by the late Irene Samek (dietician, minister's wife). As president of the United Methodist Women, I believe I can give permission to print this. We re-issued the cookbook last year and would appreciate the mention!

Submitted by Lynn Swan
Updated on July 14, 2022
4
4
4
Servings:
8
Yield:
1 pie
Jump to Nutrition Facts

Ingredients

  • 1 prepared 8 inch pie crust

  • 3 eggs, beaten

  • ⅔ cup packed brown sugar

  • ½ cup white sugar

  • 1 teaspoon vanilla extract

  • 2 tablespoons butter, melted

  • ⅔ cup rolled oats

  • ⅔ cup shredded coconut

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. In a medium bowl combine eggs, brown sugar, and white sugar. Beat well. Stir in vanilla extract and melted butter or margarine. Mix thoroughly. Fold in oats and coconut. Pour into pie shell.

  3. Bake in preheated oven for 30 minutes. Cool before serving. Top with whipped cream if desired.

Nutrition Facts (per serving)

291 Calories
11g Fat
45g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 291
% Daily Value *
Total Fat 11g 14%
Saturated Fat 5g 24%
Cholesterol 77mg 26%
Sodium 152mg 7%
Total Carbohydrate 45g 16%
Dietary Fiber 1g 5%
Total Sugars 33g
Protein 4g 8%
Calcium 33mg 3%
Iron 1mg 6%
Potassium 112mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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