This Oatmeal Pie is my take on an old fashioned pie recipe that's super simple to make. You can serve it chilled, warm or at room temperature with vanilla ice cream or whipped cream.
Oatmeal Pie Recipe
If you're a fan of oatmeal cookies, you'll love the flavor of this homemade oatmeal pie. The filling is embellished with toasted nuts and coconut, along with oatmeal to round-out the flavor profile. You can make the crust from scratch or use a deep dish frozen pie crust to expedite preparation.
Helpful Tips for Making Oatmeal Pie
- You can use my homemade flaky pie crust recipe for this pie, or refrigerated crusts as well as a frozen pie crust. Should you choose to use a refrigerated pie crust, I highly recommend using both crusts, rolled together to form one thicker more homemade-like crust. This will hold up to the baking time better.
- If using a frozen deep dish pie crust, there's no need to thaw it first. Simply mix up the filling, fill it and bake.
- This recipe uses quick cooking or old fashioned oats, not instant.
- You can omit the coconut in this recipe with no other adjustments needed.
- It's best to allow this pie to cool completely before cutting. If you become impatient, as I have before, just note that some of the liquid from the filling will not be set if you cut the pie while warm. This isn't the end of the world by any means, but I have found it's better to cool, then reheat by the piece if you want to serve it warm.
- This pie can be stored chilled or at room temperate for up to 3 days in an airtight container.
Other Pie Recipes to Add to the Dessert Menu
There's no wrong time of year to make an oatmeal pie but I tend to pull out this recipe most often in the fall and cool winter months. It has that stick-to-your-ribs kind of vibe. Other pie recipes you may like to try:
- Lattice topped Apple Pie Recipe
- Chocolate Bourbon Pecan Pie
- Autumn Spiced Buttermilk Pie
- Streusel topped Sweet Potato Pie
- Pumpkin Cream Pie with Bourbon Whipped Cream
- Mini Cherry Pies from My Incredible Recipes
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- ½ cup chopped walnuts or pecans
- 1 9 inch deep dish pie crust homemade, refrigerated or frozen
- 1 cup quick cooking or old fashioned oatmeal not instant
- 1 cup sweetened flaked coconut
- ¾ cup packed light or dark brown sugar
- 2 Tbsp all purpose flour
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon allspice
- 1 cup light or dark corn syrup
- 4 tablespoon salted butter melted
- 2 teaspoon pure vanilla extract
- 4 large eggs
- whipped cream or vanilla ice cream for serving
- Preheat oven to 350°F. Spread nuts in a single layer on a baking sheet. Roast for 6-8 minutes then set aside to cool before adding to the filling.
- To make the pie: Press prepared pie crust into a deep dish pie pan and crimp edges. If using frozen, no need to thaw.
- In a medium size bowl, use a whisk to sift together oats, coconut, brown sugar, nuts, flour, cinnamon, salt, nutmeg and allspice.
- In a separate bowl, whisk together corn syrup, butter, eggs and vanilla. Add to the dry ingredients mixing until fully moistened. Pour filling into crust.
- Bake for 50-60 minutes, until the center is set when gently shaken. Check at 30 minutes and cover with foil to prevent over browning of crust. Let cool completely before cutting.
- Serve with ice cream or whipped cream.