This sweet and gooey old fashioned Oatmeal Pie is exactly what your holiday table is missing! This pie has the best ever caramel like filling, it’s a cheaper alternative to Pecan pie, and a great nut-free alternative.
If you haven’t made Oatmeal pie before, you are going to be amazed at how easy it is. Oatmeal pie is very similar to Pecan pie, except it contains no pecans. Actually, it contains no nuts at all!
Some think that this recipe originates from the Amish community, while others state that the oatmeal pie recipe was created in the South during the Civil War, due to pecans being expensive or hard to find at that time.
Oatmeal pie is made with simple, common ingredients, and flavored with warm vanilla and cinnamon. The smells in your kitchen while oatmeal pie is baking can’t be beat.
Don’t feel like baking, but still want a delicious sweet treat? Make my Peanut Butter No Bake Cookies!
Why You’ll Love this Pie
- Super Easy: Mix everything up in a large bowl, pour into a prepared pie crust, and bake. That’s it!
- Allergy Friendly: This is a great nut-free alternative to pecan pie. It’s dairy free as well, and can be made gluten free with some creative substitutions.
- The Texture: This pie is like nothing you’ve had before. It’s creamy, caramelly, and goey with a bit of crispy oats on top. Delicious!
I love recipes like this one, where all of the ingredients are already in my kitchen!
- Single Pie Crust: Make a homemade pie crust, or buy a premade, pre-shaped one to save time. Refrigerated rolled pie crust, like from Pillsbury will work too.
- Brown Sugar: Light brown sugar adds flavor and tons of sugary sweetness to the pie. Dark brown sugar can be used as well to give additional molasses flavor.
- Eggs: Put your eggs out so that they come to room temperature. This will help them to incorporate into the filling more evenly than if they were cold. Eggs hold this pie filling together.
- Flour: This helps to thicken up the filling.
- Vanilla Extract, cinnamon, and salt: These three work together to flavor this simple oatmeal pie.
- Corn Syrup: To create an ooey gooey texture, corn syrup is what you want! I use Karo corn syrup.
- Butter: Each ingredient we add just makes this pie filling more and more delicious.
- Quick Oats: We use quick oats because we aren’t cooking them ahead of time, and they are thinly rolled and will absorb the liquid from the filling best.
Add Raisins to get the effect of an oatmeal raisin cookie, but in pie form!
How to Make Oatmeal Pie
- Prep Pie Crust: If you’re using a homemade crust recipe or a rolled pie crust, place it into a 9-inch pie plate (this is the pie dish I’m using in the images, I love it!). Pinch and crimp the edges. If you bought a pre-shaped frozen crust, then it’s ready to go.
- Mix: In a large bowl, combine all of the filling ingredients, and whisk until combined. Pour the filling into the pie crust.
- Bake: Bake in the center of a preheated oven for 50-60 minutes. The filling should be only slightly jiggly in the center.
- Cool: Allow the pie to cool and rest for at least two hours before serving.
- Serve: A scoop of vanilla ice cream or a dollop of whipped cream will take this pie to the next level.
Let it Cool: Fair warning, if you try to cut into this pie before it’s had a chance to cool completely, you will end up with a runny mess. The pie needs time to set before serving.
Add Nuts: I know that I said that this was like a pecan pie, but without the pecans, but a handful of chopped pecans or even walnuts or almonds can be added to give some extra crunch if you like.
Enjoy with Ice Cream: Vanilla ice cream pairs so well with this pie. It tastes like a caramel sundae with a crunchy oat topping, or an ice cream blizzard packed with caramel candy bars.
What to Serve with Oatmeal Pie
Make it for Thanksgiving: Oatmeal pie is perfect for your Thanksgiving table. While you’re planning, check out all of my Thanksgiving recipes for turkey, sides, and desserts.
Have it After Dinner: Pie doesn’t need to be saved for special occasions. Make this pie ahead of time and enjoy it after a nice hearty family dinner, like Slow Cooker Pork Chops with Gravy or my favorite Meatloaf recipe.
Store leftovers, or save this pie for later by keeping it covered, in the fridge, for up to 3 days. Serve cold or warm up slices in the microwave for just a few seconds to take off the chill.
Oatmeal pie will freeze really well, in case you want to make it ahead of time. It’s also a great recipe to make two of, and save one for later. Well wrapped, the pie should be good in the freezer for up to 3 months.
We are using Quick Oats, rather than old fashioned or instant oats. This type has the perfect texture for this pie. The oats melt partially into the filling, but still crisp up on the top and edges.
You’ll be making this sweet, delicious Oatmeal Pie recipe year after year now. Make sure to save this recipe on Pinterest so that you can find it again!
- 1 single 9-inch pie crust click for recipe
- 1 cup light brown sugar
- 4 eggs at room temperature
- 3 tablespoons all purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup (312g) light corn syrup I use Karo
- 2 tablespoons (28g) melted butter
- 2 teaspoons pure vanilla extract
- 1 cup quick oats uncooked
- Preheat the oven to 350°F/180°C.
- Roll out the pie crust into a 9-inch pie dish. Pinch and crimp and edges.
- In a large bowl, combine all of the filling ingredients, and whisk until well combined.
- Pour the filling over the pie crust.
- Bake in the oven for 50-60 minutes. The filling should be only slightly jiggly in the center.
- Once done, place the pie dish on a wire rack and allow the pie to rest for at least two hours before slicing.
- Serve with a scoop of vanilla ice cream or whipped cream.
- The pie needs time to set before serving, so make sure that you let it cool down completely.
- Storing leftovers. Keeping the pie covered and store it in the fridge, for up to 3 days. Serve cold or warm up slices in the microwave for just a few seconds to take off the chill.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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