This recipe for the Best Oatmeal Pie is Grandma's prized blue ribbon winning recipe. Like a pecan pie but with oatmeal!
THE BEST OATMEAL PIE RECIPE
I compare this oatmeal pie to pecan pie. It tastes just like a Pecan Pie but without the pecans. So, if you have someone in your family that isn't a fan of pecans, then this might just be the pie to make. Oatmeal pie was developed in a time when either pecans were hard to come by or were too expensive.
FREQUENTLY ASK QUESTIONS:
It's a thinner, smaller oatmeal than the old-fashioned oatmeal and it is easier to eat and chew in recipes like this.
Feel free to MAKE YOUR OWN PIE CRUST or a pre-made frozen pie crust that has been thawed.
Dark brown sugar can be used in place of light brown sugar. It just has a tad more molasses in it so it will have a richer flavor. But don't use all granulated white sugar. It won't turn out the same.
I don't bake with sugar substitutes so I can't say for sure. It seems like it would work. If you are familiar with baking with sugar substitutes then follow the instructions you would normally use for substituting.
Sorry, I don't have a good substitute for you there.
Store leftovers (covered) in the refrigerator for 3 days. This pie can be frozen. Cover pie very well or store in an airtight container so that it doesn't get freezer burned and it will stay good for up to 3 months.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- refrigerated pie crust
- large eggs
- granulated sugar
- light brown sugar
- all-purpose flour
- ground cinnamon
- light corn syrup
- salted butter
- vanilla extract
- quick cooking oats
HOW TO MAKE OATMEAL PIE:
Preheat the oven to 350F degrees. Place the pie crust in a pie plate and flute edges if desired, set aside.
With a hand mixer beat eggs until light and fluffy.
Add in the granulated sugar, brown sugar, flour, cinnamon and beat until well combined.
Next add the corn syrup, melted butter and vanilla and beat until incorporated.
Lastly fold in the oatmeal.
Pour into the prepared pie crust and cook for 45 -55 minutes. Until the center has no jiggle.
Let cool fully about 3-4 hours before slicing.
Serve with ice cream, if desired.
CRAVING MORE RECIPES? GIVE THESE A TRY!
- GRANDMA B'S CRANBERRY OATMEAL BARS
- MAPLE BROWN SUGAR BAKED OATMEAL
- APPLE CINNAMON OATMEAL MIX
- HOMEMADE BLUEBERRY PIE
- HOMEMADE KEY LIME PIE
- STRAWBERRY RHUBARB COBBLER
- CROCK POT APPLE CRISP WITH WARM VANILLA SAUCE
Grandma's Oatmeal Pie
Ingredients
- 1 (9-inch) refrigerated pie crust
- 4 large eggs
- ¼ cup granulated sugar
- ¾ cup light brown sugar, packed
- 2 Tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1 cup light corn syrup
- ¼ cup salted butter, melted
- 1 ½ teaspoon vanilla extract
- 1 cup quick cooking oats
Instructions
- Preheat the oven to 350F degrees.
- Place the pie crust in a pie plate and flute edges if desired, set aside.
- With a hand mixer beat eggs until light and fluffy.
- Add in the granulated sugar, brown sugar, flour, cinnamon and beat until well combined.
- Next add the corn syrup, melted butter and vanilla and beat until incorporated.
- Lastly fold in the oatmeal.
- Pour into the prepared pie crust and cook for 45 -55 minutes. Until the center has no jiggle.
- Let cool fully about 3-4 hours before slicing. Serve with ice cream if desired.
Notes
- Store leftovers (covered) in the refrigerator for 3 days. This pie can be frozen. Cover pie very well or store in an airtight container so that it doesn't get freezer burned and it will stay good for up to 3 months.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Caitie
If you make the pie and freeze it, what is the best way and times for reheating it? Thanks!
Jack
Great recipe. Very delicious and easy to make. I added some golden raisins and it worked fine. Its hard to stop at just one slice.
RACHAEL JOHNSON
So I loved this pie made it for Thanksgiving yesterday but my pie looked like oats it didn't look like yours and the oats were a bit chewy on the top. OK so im writing this qnd I just realized I used old fashioned oats hahaha. Nvm..but either way the taste was amazing and I will be making this again probably every year. My son has a peanut allergy and it's hard to find safe pecans so this substitute was amazing. Thanks again!!!!
Chris
Would I be able to use normal rolled oats instead of quick? Thanks
Pat
Does this pie freeze well?
Brandie @ The Country Cook
Hi Pat - yes you can. Just wrap it very well and it can be frozen for up to 3 months.
Peg
Could I use honey instead of corn syrup?
I want to make it right now. Lol
Fran
My family has a very similar recipe that we’ve been making for 40+ years, called Poor Man’s Pie. My daddy didn’t like pecan pie, I don’t either, so we do this one instead. We use Golden Eagle syrup, which is made here in my home state of Alabama, and it is absolutely to die for!!!! My 7 year old daughter loves it to!
Alli
Made this recipe today and it is so so good. I couldn’t stop at one slice. This is my new go-to pie! Love it, thanks for sharing.