Oatmeal pie is similar to Pecan pie. The pie has a crunchy top with a sweet thick filling.
I found this pie in an old cookbook of mine called The Miller’s Cookbook. SO many great recipes in this book, this recipe probably won’t be the last I’ll be trying.
This pie has the same texture as a pecan pie but with an oatmeal and coconut top instead of pecans.
How to make Oatmeal Pie:
- Sugar
- Coconut
- Oatmeal
- Salted Butter
- Milk
- Dark Corn Syrup (molasses can be used here if needed)
- Eggs
- Salt
- Vanilla
- Frozen pie crust
- Egg wash (egg and water)
Mix the filling:
Add the sugar, coconut, oatmeal, milk, butter, corn syrup, eggs, salt, and vanilla. Mix until incorporated.
The Pie Crust:
- I use an egg wash all over the frozen pie shell; this will help the filling from getting the crust soggy.
- Prick the crust with the tines of a fork.
- Pour the filling into the pie crust.
- Cover the crust with foil, take this foil off during the last 10 minutes.
Let cool and serve:
- Give the pie time to set up. The filling will seem loose until it has had time to set up outside of the oven.
- Cut into slices.
- Serve with ice-cream or whipped cream.
I am so glad I gave this pie a try for I am tired of making the same pies during the holidays. What a great conversation starter too!
If you a pecan pie fan this pie is right up your alley. Crunchy top with a thick sweet filling. Enjoy this first recipe here on The Vintage Recipe Tin.
Other great desserts:
Oatmeal Pie {Mock Pecan Pie}
Ingredients:
- 1 cup sugar
- 1/2 cup coconut
- 3/4 cup oatmeal Old fashioned rolled oats (standard oats)
- 1/4 cup butter, melted
- 1/2 cup milk
- 3/4 cup dark corn syrup (molasses is a fine substitute)
- 2 eggs
- 1/8 tsp. salt
- 1 tsp. vanilla
for the crust:
- 1 egg
- 1 frozen pie shell
- 2 tsp. water
Instructions:
- Preheat oven to 350 degrees.
- Add the filling ingredients in a large bowl and mix until combined. Set aside.
- In a small bowl whisk together the egg and water. Using a pastry brush, brush the entire crust with the egg mixture. Even the bottom and sides, this will help the crust from getting soggy.
- Pour in the filling into the crust.
- Wrap the crust edges in foil, but try not to let the foil sit on the filling.
- Place the pie on a baking sheet in the oven. Bake for 50 minutes, but at the 40 minute mark, remove the foil and continue to cook for 10 more minutes. Let the pie cool on the counter or in the fridge for at least 3 hours before serving. The filling takes some time to set. Serve with ice cream and enjoy!
How to Video:
Recipe Notes:
Nutrition:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Bon Albers says
This is an amazing and delicious recipe! Especially for people allergic to nuts, and this actually taste just like a pecan pie, but without the nuts!
Rose says
Quick cooking oats or old fashioned?
Sarah Olson says
old fashioned
Donna G says
In the video,,,,, it states you use dark molasses. But the recipe says use dark corn syrup.
So which one is it,,,,, as they are both different!
Sarah Olson says
It’s dark corn syrup, thank you for noticing that. Though in the recipes I’ve found you can use either.
Natalie says
Looks so delicious! I never made an oatmeal pie!