Oatmeal Pie
If you enjoy sweet, cozy desserts, Oatmeal Pie is a must-have. This simple pie takes 15 minutes to prep before baking, and uses only one bowl to combine the oat and pecan filling for a satisfying treat. It's something everyone will love no matter the occasion.
Servings: 24 servings
Calories: 358kcal
Ingredients
- 1/2 cup salted butter melted and slightly cooled
- 1 cup 2% or whole milk
- 4 eggs
- 2 cups granulated sugar
- 1 1/2 cups pancake syrup or light corn syrup
- 1 teaspoon vanilla extract
- 1 1/2 cups quick cooking oats
- 1 1/2 cups shredded sweetened coconut
- 1 cup chopped pecans
- 3 frozen 9-inch regular pie shells unbaked
Instructions
- In a large bowl, whisk together butter, milk, eggs, sugar, vanilla extract, and syrup one at a time until well blended.
- To the mixture, add instant oats, shredded coconut, and pecans. Stir until well combined.
- Distribute the filling evenly into each unbaked pie shell. Optional, add chocolate or peanut butter chips on top.
- Bake at 350° for 48-52 minutes or until set and golden brown. Cool on a wire rack at least 10 minutes before serving.
Video
Notes
Oatmeal Pie Recipe Variations
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- Oatmeal Raisin Cookie Pie: Fold 1/2 cup raisins into the pie batter before pouring in the crusts.
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- Kentucky Derby Oatmeal Pie: After pouring the filling into each pie crust, add 1/4-1/3 cup semi-sweet or milk chocolate chips to the top of each pie to liken the flavors of a the traditional pie served at the Kentucky Derby.
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- Reese's Cup Oatmeal Pie: After pouring the filling into each pie crust, add 1/4 cup each milk chocolate chips and peanut butter chips to the top of each pie to liken the flavors of a Reese's Cup.
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- Peanut Butter Oatmeal Pie: After pouring the filling into each pie crust, add 1/4-1/3 cup peanut butter chips to the top of each pie.
Pro Tips and Substitutions
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- Nuts: If you’re not a fan of pecans, any chopped nuts like walnuts or almonds would work well.
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- Coconut: You can omit the coconut if desired; just increase the oats slightly to maintain the volume of the filling.
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- Syrup: Maple syrup can be a delightful alternative to pancake or corn syrup for added depth of flavor. However, make sure it has the same viscosity. Thinner maple syrups will yield thinner filling.
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- Add Cinnamon: Some old-fashioned oatmeal pie recipes call for a hint of cinnamon. You can add 1/2 teaspoon ground cinnamon if desired.
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- Butter: Unsalted butter can also be used. Simply add a 1/4 teaspoon salt.
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- Crust Options: Frozen regular pie crusts is recommended. Deep dish can be used as well if it's the only thing available, but it's NOT ideal as it's tougher to serve and slice with a pretty slice. Instead of a store-bought pie crust, you can opt to use your favorite homemade pie crust dough. Depending on its thickness, you might need to par-bake to ensure doneness a the end of bake time.
Storage
To store leftover oatmeal pie, cover it tightly with plastic wrap, aluminum foil or store in an airtight container in the refrigerator for up to 4 days. You can also freeze the pie for longer preservation. To do this, wrap it securely in plastic wrap and then in aluminum foil before placing it in the freezer. It can last up to 2 months. Thaw in the refrigerator overnight before serving. It's best to serve at room temperature.Nutrition
Calories: 358kcal | Carbohydrates: 48g | Protein: 4g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 154mg | Potassium: 115mg | Fiber: 2g | Sugar: 18g | Vitamin A: 183IU | Vitamin C: 0.2mg | Calcium: 29mg | Iron: 1mg
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