Ingredients
1 1/4
cups Gold Medal™ all-purpose flour
3
teaspoons granulated sugar
1/4
teaspoon salt
3/4
cup cold butter or margarine, cut into pieces
1/3
cup cold water
3/4
cup light corn syrup
3/4
cup packed brown sugar
1/2
cup butter or margarine, melted
2
teaspoons vanilla
3
eggs
2/3
cup old-fashioned oats
1/2
cup chopped pitted dates
1/2
cup flaked coconut
1
cup whipping cream, whipped
1/2
cup chopped pecans, toasted
Preparation
In medium bowl, mix 1 1/4 cups of the flour, the granulated sugar and salt. Cut in 3/4 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed and dough sticks together. On lightly floured surface, shape dough into a ball. Flatten to 1/2-inch thickness, rounding and smoothing edges. Wrap in plastic wrap; refrigerate 1 hour.
Heat oven to 350°F. Roll dough, using floured rolling pin, into 12-inch round on lightly floured surface. Fold pastry into quarters and place in 9-inch glass pie plate. Unfold pastry and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry; flute edges.
In large bowl, mix corn syrup, brown sugar, 1/2 cup butter, the vanilla and eggs. Stir in oats, dates and coconut. Pour filling into crustlined plate.
Bake 45 minutes or until set. Cool completely on cooling rack, about 2 hours. Garnish with whipped cream and toasted pecans.
