Oatmeal Pie

I recently had an oatmeal pie at a church dinner. I'd never heard of an oatmeal pie before. Honestly I thought the idea was a little strange even though I love oatmeal. Surprisingly it was good, but it seemed to be missing something.

I came home bound and determined to make one. I scoured the internet in search of recipes and finally settled on one I thought would do the trick. I couldn't leave it alone though. I did change it a smidge and now it's really, really good. I even microwave it for about 12 seconds to warm it up and it's even better.


I was surprised at how much it tasted like pecan pie although I shouldn't have been. The ingredients are really similar.

Oatmeal Pie

2 eggs, beaten
3/4 cup light corn syrup
3/4 cup packed brown sugar
1/2 cup flaked sweetened coconut
3/4 cup quick cooking oats
1/4 cup butter, melted
A pinch salt
1 9-inch unbaked, single pie crust (you can find my recipe here)

In a large bowl, mix together the eggs, corn syrup, brown sugar, coconut, oats, butter and salt. Pour into the unbaked pie crust.

Bake at 325* for 45 minutes or until golden.


For more great recipes visit Full Plate Thursday.

Basic One Crust Pie Crust

Basic One Crust Pie Crust

1 cup flour
1/2 tsp. salt
1/3 cup plus 1 Tbls. shortening
2-3 Tbls. cold water

Mix 1 cup flour and 1/2 tsp. salt in a medium bowl. Cut in 1/3 cup plus 1 Tbls. shortening using pastry blender until particles are the size of small peas.

Sprinkle with cold water, 1 tbls. at a time, tossing with a fork until all flour is moistened and pastry almost leaves sides of bowl (2 to 3 tbls. total). Gather pastry into a ball. Shape into a flattened round ball on a lightly floured surface. Roll pastry using floured rolling pin into a circle 2 inches larger than upside down 9-inch pie plate.

Place crust in pie plate being careful not to stretch the crust. Trim pie crust if necessary so it's about an inch past the pie plate edge. Fold under edges to fit pie plate. Flute or other decorative edge if desired.