Oatmeal Pie

This classic oatmeal pie recipe features a flaky crust filled with a rich, sweet, and chewy oat-based filling made with brown sugar, corn syrup, and a hint of cinnamon. Perfect for holidays or family gatherings, this easy homemade dessert offers the comforting flavor of traditional Southern baking. Serve it warm or chilled with whipped cream or vanilla ice cream for a cozy and nostalgic treat.

Ingredients

• 1 single 9-inch pie crust (see my recipe link for homemade crust)
• 1 cup light brown sugar
• 4 large eggs, at room temperature
• 3 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 1 cup (312g) light corn syrup (such as Karo)
• 2 tablespoons (28g) unsalted butter, melted
• 2 teaspoons pure vanilla extract
• 1 cup quick oats, uncooked

Instructions

1. Preheat your oven to 350°F (180°C).
2. Roll out the pie crust and fit it into a 9-inch pie dish. Pinch or crimp the edges neatly.
3. In a large mixing bowl, whisk together brown sugar, eggs, flour, cinnamon, and salt until smooth.
4. Add the corn syrup, melted butter, and vanilla extract, whisking until everything is well combined.
5. Stir in the quick oats until evenly distributed throughout the filling.
6. Pour the mixture into the prepared pie crust and smooth the top.
7. Bake for 50–60 minutes, or until the center is slightly jiggly but mostly set.
8. Remove from the oven and place on a wire rack to cool completely—let it rest for at least 2 hours before slicing.
9. Serve with vanilla ice cream or a dollop of whipped cream for the perfect finishing touch.

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Why You’ll Love This Recipe

This old-fashioned oatmeal pie is comforting, rich, and simple to make—a perfect dessert for holidays or any cozy gathering. It has a gooey, caramel-like center, a slightly chewy texture from the oats, and a flaky crust that ties it all together. It’s an affordable and delicious alternative to pecan pie!

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Tips

• Room-temperature eggs help the filling mix smoothly and bake evenly.
• Don’t overbake—the pie should still have a slight wobble in the center when you remove it.
• Letting the pie cool completely ensures the filling sets properly.
• Use a pie shield or foil to prevent the crust edges from overbrowning.

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Variations and Substitutions

• Sweeteners: Substitute light corn syrup with maple syrup or golden syrup for a different flavor twist.
• Add-ins: Mix in ½ cup of chopped nuts, coconut flakes, or chocolate chips for added texture.
• Spices: Try adding nutmeg or ginger for a warm, spiced version.
• Crust: Use a graham cracker crust for a different texture and flavor.

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FAQs

Can I use old-fashioned oats instead of quick oats?
Yes, but the texture will be slightly chewier. Quick oats give a smoother filling.

How do I know when the pie is done?
The edges should be firm, and the center should have a gentle jiggle—it will set as it cools.

Can I make this pie ahead of time?
Absolutely! Oatmeal pie keeps well for up to 3 days in the fridge. Bring to room temperature before serving.

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Serving

Serve warm or at room temperature with a scoop of vanilla ice cream or whipped cream. A drizzle of caramel sauce also pairs beautifully with the pie’s sweet, nutty flavor.

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Suggestions

This oatmeal pie makes a wonderful holiday dessert, especially for Thanksgiving or Christmas. It also travels well, making it perfect for potlucks or family gatherings. For a rustic touch, sprinkle a little powdered sugar on top before serving.