Oatmeal Pie

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.

Easy 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. How to make old fashioned Oatmeal Pie: (Scroll down for full printable recipe).

• Pie Crust – You can use a refrigerated, frozen or homemade pie crust for this recipe. If using premade crust press prepared pie crust into a 9 inch deep dish pie pan and crimp the edges. If using frozen, no need to thaw.
• Filling – The filling is super simple to make. To make it, in a medium size bowl, use a whisk to sift together oats, coconut, brown sugar, nuts, flour, cinnamon, salt, nutmeg and allspice.
• Wet Ingredients – In a separate bowl, whisk together corn syrup, butter, eggs and vanilla. Add the wet to the dry ingredients mixing until fully moistened. Pour filling into crust.
• Bake for 50-60 minutes at 350°F until the center is set when gently shaken.
• Check it at 30 minutes and cover with foil to prevent over browning of crust.
• Let the pie cool completely on a cooling rack before cutting and serving with vanilla ice cream or whipped cream.

How to Make the Best Oatmeal Pie Recipe

• Ingredients you’ll need to make homemade Oatmeal Pie: One 9 inch deep dish pie shell, quick cooking or old fashioned oats, all purpose flour, butter, chopped pecans (or walnuts) dark brown sugar, dark corn syrup, all purpose flour, large eggs, sweetened flaked coconut, vanilla extract, salt, cinnamon, nutmeg, allspice and whipped cream for serving.
• Kitchen tools you’ll need: One 9 inch deep dish pie shell, measuring cups and spoons, medium bowl, small bowl and whisk.
• You can use my homemade flaky pie crust recipe for this pie,  or refrigerated crusts as well as a quality 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 the crust 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.
• You can serve Oatmeal Pie with whipped cream or vanilla ice cream.
• This pie can be stored chilled or at room temperature for up to 3 days in an airtight container.

More Easy Pie Recipes to Make

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:

• This lattice topped Apple Pie Recipe is a classic that never gets old.
• Chocolate Bourbon Pecan Pie is rich and fudgy.
• Autumn Spiced Buttermilk Pie is a slight twist on a Southern favorite adding warm cinnamon and nutmeg to the custard.
• Streusel topped Sweet Potato Pie.
• Pumpkin Cream Pie with Bourbon Whipped Cream is a fabulous option for fall events and holidays.
• Mini Cherry Pies from My Incredible Recipes.

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Helpful Kitchen Items:

• Deep Dish Pie Pan
• Mixer
• Measuring Set
• Mixing Bowls