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A slice of oatmeal pie served on a small white plate with a fork, topped with a scoop of vanilla ice cream
5 from 7 votes

Oatmeal Pie

A sweet and gooey filling packed with oats and brown sugar is baked into a buttery crust to create this fabulous oatmeal pie recipe. Perfect for Thanksgiving or holidays.
Author Diana
Servings 8 servings
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour


  • 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.



  1. The pie needs time to set before serving, so make sure that you let it cool down completely.
  2. 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.


Calories: 348kcal | Carbohydrates: 73g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 241mg | Potassium: 114mg | Fiber: 1g | Sugar: 63g | Vitamin A: 207IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg