- Prep Time: 30m
- Cook Time: 30m
- Serves: 8
- Category: Dessert
Ingredients
Pie Crust
- 2 c rolled oats
- 1/2 c sliced almonds
- 1 stick margarine, softened
- 1/4 c light brown sugar
Pie Filling
- 1 c granulated sugar
- 2 tbsp. all-purpose flour
- 1 tbsp. cornstarch
- 2 tbsp. Hershey’s® cocoa powder, sifted
- pinch of salt
- 2 large eggs
- 3 tbsp. unsalted butter, melted
- 2/3 c whole milk
- 1 tsp. pure vanilla extract
- 3/4 c shredded coconut
- 1/2 c pecans, chopped
- whipped cream, for topping
Instructions
- Preheat the oven to 375° F.
- In a large bowl, combine the ingredients for the pie crust until well mixed. Using your hands, press the oat mixture into a glass pie dish, forming an even pie crust around the sides and on the bottom. Set aside.
- In a mixing bowl, combine the sugar, flour, cornstarch, cocoa, and salt.
- Place in the Wolf blender.
- Add the remaining ingredients and blend until smooth.
- Pour the entire mixture into the prepared pie crust.
- Place in the oven and bake for 30 minutes.
- Allow to cool and serve with a dollop of whipped cream!