Ingredients
1/2 cup sugar1/2 cup light or dark corn syrup3/4 cup old-fashioned oats1/2 cup sweetened shredded coconut1/2 cup butter, melted2 large eggs, room temperature, beaten1 teaspoon vanilla extract1 sheet refrigerated pie crust1 package (3 ounces) pecan halves
Preparation
Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. In a large bowl, combine sugar, corn syrup, oats, coconut, butter, eggs and vanilla. Pour into crust. Bake 15 minutes. Arrange pecans on top of pie; bake until well browned, about 30 minutes more. Cool completely on a wire cooling rack.
