1 1/2 c Flour
1 1/2 ts Sugar
3/4 ts Salt
1/2 c Cooking oil
2 tb Milk
3 Eggs
1 c Sugar
1 c Light corn syrup
2 tb Butter or margarine; melted
1 ts Vanilla
1/4 ts Salt
1/2 c Flaked coconut
1/2 c Rolled oats
1/2 c Semisweet chocolate chips
1. For the crust, in a 9″ pie plate, combine flour, 1
1/2 t sugar & 3/4 t salt. In small bowl, combine oil &
milk. Pour over dry ingredients in pie plate, stirring till all are moistened. Using your fingers, press pastry evenly over bottom & up sides of the pie plate. Set aside. 2. For filling, in a medium bowl, beat eggs lightly
till combined. 3. Add 1 c sugar, syrup, butter, vanilla & slat. Beat
till just combined. 4. Stir in coconut, oats & chocolate chips. Pour into
crust. 5. Bake 350 for 50 – 55 minutes, till center appears
ALMOST set when you shake it. Cool on a wire rack. Store in refrigerator. Serves 8. From Midwest Living, Oct. ’94 submitted by Kay Laughlin of Florissant, MO Kim Clegg —–