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Oatmeal pie is an old-fashioned favorite with a delicious brown sugar flavor, a chewy layer of oatmeal, and flaky pastry!
Pecan Pie’s Cousin
If you love Pecan Pie, you definitely need to try this oatmeal pie. It has the same gooey, brown sugar, caramel flavor – but instead of crunchy pecans on top, there’s a layer of chewy oatmeal.
Oatmeal pie is also called Amish oatmeal pie, and I’ve read that it was made in the South during the Civil War as a substitute for pecan pie. It was a new pie recipe to me until recently, but I will definitely be making it again and again because it’s just THAT good!
This oatmeal pie tastes delicious with a scoop of Vanilla Ice Cream. It’s a perfect addition during the holidays. It might not be a very common or typical pie recipe, but I assure you, those who try it will be pleasantly surprised. It’s delicious!
How to Make Oatmeal Pie
Amish oatmeal pie is actually super easy to make. The filling comes together in under 10 minutes, but to save even more time use store-bought pie crust. If you’re up for it though, I recommend our Homemade Pie Crust recipe!
PREP. Preheat the oven to 350°F.
CRUST. On a floured surface, roll out the pie crust into a circle about 12 inches in diameter. Transfer the pie dough to a 9-inch glass or ceramic pie plate. Fold the edges of the dough under and crimp all the way around.
Lightly dust the pie dough with flour then place it in the fridge as you make the filling.
DRY INGREDIENTS. In a medium bowl stir together the brown sugar, cornstarch, cinnamon, and salt to ensure no lumps in the brown sugar.
WET INGREDIENTS. In a separate large bowl, whisk the eggs. Whisk the sugar mixture, corn syrup, melted butter, and vanilla extract into the eggs until combined. Stir in the oats.
BAKE. Pour the batter into the pie crust. Bake the pie for 45-55 minutes or until the top is set and the middle no longer wobbles when given a nudge.
Remove from the oven and cool fully before serving.
Brown crust. The pie will bake for about 45 minutes – but check it at 30 minutes to see if the crust is browning too much. If the crust is already golden, add a pie shield or aluminum foil around the edges of the pie to prevent the crust from burning.
Oats. I use quick oats, also called minute oats, for this recipe because they cook up chewy and delicious as the pie bakes. Rolled oats are too big, but can be cut up in a food processor and used in a pinch. Do NOT use steel-cut oats, they will be hard and crunchy. Instant oats are also a no-no because they will behave like flour and create a gooey and chewy layer on top.
Cool the pie fully (at least 4 hours) before slicing to avoid a gooey mess. The filling will set as the pie cools. To serve the pie warm, heat the slices individually in the microwave.
Cracks in the pie. Many types of pies can crack on top during the baking process. One reason this happens is that the top layer gets overbaked causing it to dry out a bit and crack.
To help avoid this, bake the pie on the lower rack in your oven. Not only will it help keep the top of the pie from cracking, but it will help ensure that the crust is baked all the way through.
If the crust does crack, simply cover it with well-paced dollops of Whipped Cream. 😉
Of course, I prefer serving this oatmeal pie recipe with a big old scoop of vanilla ice cream on top, but there are other toppings you could try!
- Homemade Whipped Cream
- Caramel Sauce (sauce plus vanilla ice cream is especially tasty)
- Chocolate Fudge Sauce
- Other flavors of ice cream
- Chopped nuts: pecans or walnuts would be delicious
- Mix in some raisins
Make it ahead of time. Oatmeal pie can be baked ahead of time, which is great for the holidays. Cover and store in the fridge for up to 3 days.
FREEZE the pie by covering tightly and placing it in a freezer-safe bag for up to 2 months.
I use quick oats, also called minute oats, for this recipe because they cook up chewy and delicious as the pie bakes. Rolled oats are too big, but can be cut up in a food processor and used in a pinch. Do not use steel-cut oats or instant oats.
You can bake and then freeze an oatmeal pie to enjoy later. Allow the baked pie to cool before wrapping it tightly with plastic and again with foil. Freeze for 2-3 months. Thaw before eating.
An oatmeal pie should be soft and chewy but not a gooey mess. Be sure to bake it for the proper amount of time to let the cornstarch do its job. It must also cool and set before serving, otherwise, the warm pie will be too ooey and gooey to hold any kind of shape
More Pie Recipes to Love:
- Pecan Pie Bars
- Best Apple Pie
- Chocolate Cream Pie
- Sugar Cream Pie
- Sweet Potato Pie
- Chocolate Pecan Pie
Oatmeal Pie Recipe
- Preheat the oven to 350°F.
- On a floured surface, roll out the pie crust into a circle about 12 inches in diameter.
- Transfer the pie dough to a 9-inch glass or ceramic pie plate. Fold the edges under and crimp all the way around.
- Lightly dust the pie dough with flour then place it in the fridge as you make the filling.
- Whisk the eggs in a large bowl.
- In a separate bowl stir together the brown sugar, cornstarch, cinnamon, and salt to ensure no lumps in the brown sugar.
- Whisk the sugar mixture, corn syrup, melted butter, and vanilla extract into the eggs until combined.
- Stir in the oats.
- Pour the batter into the pie crust.
- Bake the pie for 45-55 minutes or until the top is set and the middle no longer wobbles when given a nudge.
- Remove from the oven and cool fully before serving.
Nutrition information is automatically calculated, so should only be used as an approximation.