2/3 cup granulated sugar
1 cup light brown sugar, loosely packed
1 teaspoon vanilla extract
1/2 cup milk
2 tablespoons butter, softened
2/3 cup quick-cooking rolled oats, uncooked
2/3 cup flaked coconut
1/2 cup chopped pecans
1 (9-inch) deep-dish or 1 (10-inch) pie shell, unbaked
Vanilla ice cream
With mixer, combine eggs, sugars, vanilla extract, milk and butter; mix until well blended. Stir in oats, coconut and pecans; stir to mix well. Pour into unbaked pie shell.
Bake in a 350 degree F oven 45 minutes, or until pie is set and lightly browned.
Serve with vanilla ice cream and caramel sauce.
12 to 14 light (vanilla) caramels
1/4 cup half-and-half or light cream
1 tablespoon butter
Combine caramels, half-and-half and butter in a glass bowl. Microwave on medium power for 30 seconds. Stir. Continue microwaving until melted, stirring every 30 seconds, until smooth.
Serve warm caramel sauce over oatmeal pie.