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For crust, heat oats in shallow baking pan in preheated moderate oven (350 F.) about 10 minutes. Combine oats, coconut, sugar and butter, mixing until crumbly. Firmly press onto bottom and sides of a 9-inch pie plate. Chill. For filling, spread half of the ice cream in pie shell. Drizzle with 2 tablespoons of the orange juice concentrate. Repeat layers once. Sprinkle with toasted coconut. Freeze until firm. Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/quaker01.zip
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|Serving Size: 1 -inch pie (20g)|
|Recipe Makes: 1 9-inch pie|
|Calories from Fat: 60 (63%)|
|Amt Per Serving||% DV|
|Total Fat 6.7g||9 %|
|Saturated Fat 2.5g||12 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 6.5mg||2 %|
|Sodium 8.8mg||0 %|
|Potassium 42.7mg||1 %|
|Total Carbohydrate 8.8g||3 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 8.2g|
|Protein 0.7g||1 %|
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Calories per serving: 95
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