Old-Fashion Oatmeal Pie

  • Prep Time: 30 mins
  • Total Time: 1 hrs 15 mins
  • Servings: 6-8
  • About This Recipe

    “This great pie recipe goes back over 100 years. The recipe came from my grandmother’s grandmother who was living in Charleston, South Carolina during the 1860’s. Family history has it, that during the Civil War, since pecans were in short supply in the South, oatmeal was substituted for the traditional pecan pie and the results were astonishing. Now served at every family gathering since that time.”

    Ingredients

  • 1 (9inch)pie crusts
  • 4eggs
  • 1cupsugar
  • 2tablespoonsflour
  • 1teaspoonground cinnamon
  • 1/4 teaspoonsalt
  • 1cuplight corn syrup
  • 1/8-1/4 cupmelted butter
  • 1teaspoonvanilla
  • 1cupquick-cooking oatmeal( uncooked)
  • Directions

  • Preheat oven to 350°F.
  • Beat eggs until frothy.
  • Combine sugar, flour, cinnamon and salt in a small bowl.
  • Add eggs; mix well.
  • Add corn syrup, melted butter, and vanilla.
  • Mix oatmeal.
  • Pour into uncooked shell.
  • Bake for 45 minutes.
  • Reviews

  • “Easy and tastes wonderful.If anyone reading this is from Eastern PA, (Lehigh Valley Area), this tastes like Moravian Coffee Cake, but in a pie form with extra moistness.I will definitely be making this again.”

  • “Yummy… I made this for my family yesterday. They loved it. When you cut into this pie it’s ooey gooey (if that’s a word)..lol.So nice and moist with a wonderful texture. Surely this is a ‘keeper’ in my recipe file. Thanks so much for sharing this recipe.”

  • “This pie was excellent.I served it to my sister and brother-in-law over the past weekend, and they raved about it.We put homemade ice cream on top of a piece of pie and it was delicious.I think the “insides” turned out a bit more runny than they are supposed to.I think the problem may have been that I didn’t beat the eggs long enough.Nevertheless, I will definitely make this one again!It’s a keeper!”

  • “I made this pie for our Thanksgiving dinner.It filled 2 shallow store bought 9 inch pie crusts.I baked them for an hour and they turned out perfectly!I served them warm with ice cream on top.Thanks so much for posting!”

  • “For a “nuttier” taste I toast the oatmeal in a hot skillet til light brown and let cool before adding.Thanks for posting this recipe! I had lost mine and needed to find one for a friend who’s allergic to nuts but still loves the flavors of Southern Cookin’ :)”

  • “All I can say is WOW!I had no corn syrup so as suggested I used 1/2 honey and 1/2 sorghum.I also toasted the oatmeal.This made two pies.I baked them for 50 minutes and the tooth pick test told me that was long enough.I loved the way the oatmeal kinda floated to the top making a top crust. I think I’ll add raisins next time!Thanks Steven”

  • “This pie was delicious, easy to make, inexpensive…loved it! I used a deep dish pie pan, and it was done in 50 min in my oven which tends to cook faster than some. I wish I could have posted a picture but it was really gone quick! Maybe next time! Thanks for posting:)”

  • “I made this of an office party and it was a hit!I also had problems getting it it set up right and will try cooking a little longer next time – maybe 1 hr instead of 45 min. Even my picky, picky daughter loved it.It’s a keeper!”

  • “If you like pecan pie, you’re gonna love this. I do this instead, this is my third time making it, * kept forgetting to rate it until today* I do this instead of pecan pie. Its heart healthiness is a pleaser to my husband who has to watch his cholestrol. I have made this for a friend in town who is allergic to nuts as well. I prefer the oatmeal pie over a pecan pie myself. I do use Irish Oats. I tend to bake it at 325 for 1 1/2 hours. That’s my only change and the bake time is due to my oven being vented from the outside. * Fifthwheel Oven* Which is on target with temp.. just can get cooler being vented from outside.. Anyway.. Its a great recipe and a taste from the past. Tysvm Steven”

  • “Delectable…mouth watering…Wait, I need a moment for myself.Okay, I’m back.
    So how old is grandma is now? 127.I’m so sorry for your loss.”

  • “Also add 1 cup of shredded coconut. Toast the oatmeal and coconut in a skillet for a “nuttier” taste! Serve with whipped cream and cinnamon sugar. I made two shallow 9 inch pies out of this recipe and cooked for approximately 35-40 minutes. If you make the deeper 9 inch, cook it for at least an hour.”

  • “This pie is everything I’m looking for.All the crazy delicious terribleness of pecan pie but cheaper.I added a small bag of pecan chips just for a little extra crunch.My pie probably could have baked for an extra 3-5 minutes but since I’m microwaving each slice and using it as glorified ice cream topping I don’t mind that the middle’s fairly gooey.”

  • “Amazing!!!!!I love trying new recipes and this was just different enough to interest me.I followed the recipe exactly, using recipe #51537 for the crust.Baked the pie for 55 minutes, which I felt was a tad too long.5o minutes would have been better, I think. Regardless, the end result, was fabulous and I can’t wait to try it on my Christmas guests.It’s a very rich pie, so I plan to serve it with either whipped cream or vanilla ice cream.Thank you for this wonderful recipe!”

  • “I enjoyed the taste, but had trouble with it setting up. I used a mixture of quick and Irish oats that I had on hand so that could be it. I will make again as is.”

  • “Very nice pie.I’m afraid corn syrup gives me the willies so I used half honey and half light molasses instead, and I loved the pronounced molasses flavor.I also used splenda instead of sugar and it worked fine.I did have to cook it an hour to get it all the way done.My family was a little suspicious when I told them what I was bringing to dinner, picturing a bowl of cooked oatmeal dumped into a pie crust. (grin)But they were all pleasantly surprised and kept cutting little slivers to nibble on through the rest of the evening.I believe we have a winner on our hands, my friends.”

  • “So happy to find this recipe. My family is from Georgia, so my Grams had told me the story of the pecan shortage as well when we made it when I was little. Grams passed away a few years ago. So when my daughter asked for oatmeal pie for Thanksgiving Dinner I was afraid to commit. This was the same pie except I use regular oatmeal.”

  • “I’ve already made this 4 times, added some walnuts to the last 2 pies. SO good! Thanks!!! :)”

  • “Great recipe! I made this pie years ago and then lost the recipe. I’m so glad I found it again. Wonderful alternative to pecan pie. Thanks for the recipe!”

  • “OMGoodness!!This is the perfect pie!I love pecan pie and anything baked with oatmeal, so how can this not be perfect??I kept it in the oven for 50 mins. because it didn’t seem quite “set” at 45 mins.However, I think next time I will take it out when the timer rings so that it’s a bit “gooier” (is that a word??)!I plan to make this again for our family Christmas meal (and then again and again…).Thanks for posting!”

  • “Someone I worked with had an Old Fashion Oatmeal Pie at a local restaruant and came back to work raving over it. I got online and found this with lots of good reviews, so I tried it and brought it into work. Very easy to make and very delicious!! Now I am handing this recipe out to them. Thank you! OH and I also added 1 cup of Baking Raisins. Wonderful!!”

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