Oatmeal pie is easy to make. The pie filling ingredients are whisked together in one bowl, no mixer needed. The pie has a similar texture to pecan pie but without any nuts. It’s a delicious and comforting pie and a little something different than your traditional pie flavors.
If you’re looking for something new to make for your holiday dessert, I recommend trying this easy old fashioned oatmeal pie. I’ve really enjoyed making oatmeal recipes this year so I was definitely intrigued when I came across the idea of oatmeal pie.
What is Oatmeal Pie?
Oatmeal pie is believed to have originated in the South during the Civil War. Oats were used as a substitute for pecans to make pecan pie when pecans were scarce and/or too expensive.
Like pecan pie, oatmeal pie has a gooey sweet filling. The oats are softened during baking but still provide a lot of texture for the filling.
If you like pecan pie and baked oatmeal, you should definitely give this pie a try.
How to Make Oatmeal Pie
- All the filling ingredients are easily mixed in one bowl with just a hand whisk.
- To make things easier, I also used store-bought pie crust.
- It takes about 5 minutes to prepare the filling and then you pour it into your pie crust and it’s ready to bake.
- When you first remove the pie from the oven, the filling won’t be completely set. Let it cool for a few hours and it will set. Or you can serve it warm but the filling will be extra gooey.
More Unique Pie Recipes
- 1 (9-inch) refrigerated pie crust
- 4 large eggs
- 1/2 cup granulated white sugar
- 1/2 cup light brown sugar not packed
- 2 tbsp all-purpose flour
- 1/4 tsp salt
- 1 tsp cinnamon
- 1 ½ tsp vanilla
- 1 cup quick oats
- 1 cup light corn syrup
- 1/4 cup unsalted butter melted
- Preheat oven to 350°F. Line a 9 inch pie pan with pie crust. Make a design with the edges if desired.
- In a large bowl, add eggs, white sugar, brown sugar, flour, vanilla, cinnamon, and salt. Whisk until smooth and evenly combined.
- Stir in oats, syrup and melted butter. Pour filling into pie crust.
- Bake for 45-50 minutes, or until pie is no longer jiggly. You may want to loosely cover the top of the pie with an aluminum foil tent for the last 10 minutes of baking to prevent the crust from getting too brown. Let pie cool for several hours to allow it to firm up and set before slicing and serving.
- Slightly adapted from Food.com
- You can also make this in a 10-inch pie pan but your pie will be thinner and you will need to reduce baking time.
- You must use quick oats and not regular rolled oats, otherwise the oats will not cook completely and will make the pie filling dry.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.