Unroll pastry into a 9-in. pie plate; flute edges. In a large bowl,
combine the eggs, sugar, flour, cinnamon and salt. Stir in the oats,
syrups, butter and vanilla; pour into crust. Sprinkle with coconut.
Bake at 350° for 50-60 minutes or until set. Cover edges with foil
during the last 15 minutes to prevent overbrowning if necessary.
Cool on a wire rack. Serve with ice cream if desired. Refrigerate
leftovers.
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