Iris M. Clary’s Pecucoma Pie

Ingredients

• 1/4 cup melted butter
• 1/4 cup maple syrup (or 1/4 cup white syrup plus 1 teaspoon maple flavor)
• 1 teaspoon vanilla
• 1/4 cup quick-cooking oatmeal
• 1 cup flaked coconut
• 1/2 cup pecans
• 2 tablespoons flour
• 3 eggs, beaten
• 1 cup sugar
• 1 1/2 cups evaporated milk
• 9-inch unbaked pie shell

Steps

1. Melt the butter in a double boiler. Blend in the syrup and flavorings.
2. Add the pecans, coconut, oatmeal and flour and stir until blended.
3. Beat the eggs until light, add the evaporated milk and sugar and beat again. Stir into the first mixture.
4. Pour into the pie shell and bake at 400°F for 10 minutes, then reduce the heat to 350°F and bake about 30 minutes more, until done as tested for custard.
5. Serve warm or cold.

Notes

Newspaper clipping (titled “Pecucoma” Pie — pecans, coconut and oatmeal) from Iris M. Clary, pasted on one of Rosie Lee’s pie cards.

Photo: stock photo found online.

Rosie Lee’s original recipe card

Tap the card to see it full size.