A delightful twist on the classic oatmeal pie, featuring a rich nutty topping and a creamy, flavorful filling.
Preheat your oven to 375°F (190°C).
Preheating ensures even baking from the start.
In a mixing bowl, cream together the white sugar, brown sugar, and butter until smooth.
Use room temperature butter for easier mixing.
Add the eggs, corn syrup, milk, vanilla extract, and salt to the creamed mixture and mix well.
Mix until the ingredients are fully incorporated for a smooth filling.
Stir in the oats and shredded coconut until evenly distributed.
Ensure the oats and coconut are well mixed for consistent texture.
Pour the filling into an unbaked pie shell.
Use a spatula to spread the filling evenly.
Sprinkle the chopped pecans and walnuts evenly over the top of the filling.
Press the nuts gently into the filling to help them adhere.
Bake in the preheated oven for 45 minutes or until a knife inserted into the center comes out clean.
Check the pie halfway through to ensure even baking.
Allow the pie to cool before slicing and serving.
Cooling helps the filling set for cleaner slices.
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