Grandma’s Oatmeal Pie (+Video)
This recipe for Oatmeal Pie is Grandma’s prized blue ribbon winning recipe. It is like a slightly chewy pecan pie but without the pecans!
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:
As I said above, it’s very similar to pecan pie but is slightly chewier in texture. It’s great for those that like the flavor of pecan pie but don’t like the pecans.
It’s a thinner, smaller oatmeal than the old-fashioned oatmeal and it is easier to eat and chew in recipes like this. However, don’t use instant either. Quick cooking (sometimes called one minute oats) are what you want here.
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: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- 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?
Grandma’s Oatmeal Pie (+Video)
- 9 inch refrigerated pie crust
- 4 large eggs
- 1/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 2 Tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1 cup light corn syrup
- 1/4 cup salted butter, melted
- 1 1/2 teaspoons vanilla extract
- 1 cup quick cooking oats (Do NOT use old-fashioned oats)
- Preheat the oven to 350F degrees. Place the 9 inch refrigerated pie crust in a pie plate and flute edges if desired, set aside.
- With a hand mixer beat 4 large eggs until light and fluffy.
- Add in 1/4 cup granulated sugar, 3/4 cup light brown sugar, packed, 2 Tablespoons all-purpose flour, and 1 teaspoon ground cinnamon and beat until well combined.
- Next add 1 cup light corn syrup, 1/4 cup salted butter, melted and 1 1/2 teaspoons vanilla extract and beat until incorporated.
- Lastly stir in 1 cup quick cooking oats.
- Pour into the prepared pie crust and cook for about 45-55 minutes, until the center has no jiggle.
- Let cool fully about 3-4 hours before slicing. Serve with ice cream if desired.
- It must be quick cooking oats – not old fashioned. The old-fashioned are too thick and don’t soften enough for this recipe.
- 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.
“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.
What can you use instead of corn syrup?
I don’t know. I’ve never used anything else. Please note that corn syrup is not high fructose corn syrup.
I’ve been looking for a Oatmeal Pie recipe ever since I had it in a small restaurant in the mountains of California. I can’t wait to try this.
If you make the pie and freeze it, what is the best way and times for reheating it? Thanks!
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.
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!!!!
Would I be able to use normal rolled oats instead of quick? Thanks
Does this pie freeze well?
Hi Pat – yes you can. Just wrap it very well and it can be frozen for up to 3 months.
Could I use honey instead of corn syrup?
I want to make it right now. Lol
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!
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.