Experience the nostalgic taste of Grandma’s award-winning Oatmeal Pie—a culinary masterpiece that earned a coveted blue ribbon. This delightful dessert offers a uniquely chewy texture, reminiscent of a classic pecan pie, but without the pecans! It’s an ingenious and comforting treat perfect for any occasion.
THE ULTIMATE OATMEAL PIE RECIPE: A NUT-FREE SOUTHERN CLASSIC
For many, the mention of pie conjures images of sweet, nutty indulgence. This oatmeal pie stands proudly alongside its more famous cousin, the pecan pie, offering a remarkably similar flavor profile without the nuts. It’s the ideal solution for families with nut allergies or simply for those who prefer their desserts pecan-free. The pie’s sweet, custardy filling, studded with tender oats, delivers a comforting chewiness that’s utterly irresistible. This recipe harkens back to a time when resourcefulness was key in the kitchen. In eras where pecans were either scarce, difficult to obtain, or simply too expensive, clever cooks turned to humble oats to create a dessert that was both economical and utterly delicious. The result is a pie that feels both traditional and uniquely satisfying, a testament to culinary ingenuity.
WHY THIS OATMEAL PIE IS A MUST-TRY
Beyond its charm as a heritage recipe, this oatmeal pie offers several compelling reasons to make it your next baking project. It provides the same rich, buttery, and sweet depth as a traditional pecan pie, but with a unique textural experience. The quick-cooking oats soften into a delightful, slightly chewy consistency that holds the sweet filling beautifully. It’s a fantastic alternative for those with nut allergies, ensuring everyone can enjoy a slice of this delectable dessert. Furthermore, oats are a pantry staple, making this pie a more budget-friendly option than recipes requiring expensive nuts. Whether you’re seeking a nostalgic comfort food, a creative dessert for a potluck, or simply a delicious treat to share with loved ones, this oatmeal pie promises to be a memorable addition to your recipe collection. It’s simple to prepare, yet impressive enough to win over even the most discerning palates.
FREQUENTLY ASKED QUESTIONS ABOUT OATMEAL PIE
While the oats are central to the unique character of this pie, we understand that not everyone loves their texture. If you crave a crunch similar to a pecan pie, try incorporating about 1½ cups of crushed pretzels (measured after crushing) into the filling instead of oats. Pretzels provide a satisfying crunch and can introduce a delightful sweet and salty dynamic, depending on whether you use salted or unsalted varieties. This substitution allows you to enjoy the wonderful flavor profile without the chewiness of oatmeal.
Oatmeal pie offers a flavor profile remarkably similar to pecan pie. It features a rich, sweet, and buttery custard base with hints of vanilla and cinnamon, much like its nutty counterpart. The key difference lies in the texture: instead of crunchy pecans, you get tender, chewy quick-cooking oats evenly distributed throughout the filling. This creates a comforting, slightly denser pie that satisfies the same sweet craving but with its own distinct charm. It’s truly a pecan pie experience for those who prefer to skip the nuts.
Using quick-cooking oats is crucial for achieving the desired texture in this pie. These oats are thinner and smaller than old-fashioned rolled oats, allowing them to soften and meld seamlessly into the pie filling during baking, resulting in a pleasant chewiness that is easy to eat. Old-fashioned oats are thicker and will remain too firm and distinct, altering the pie’s consistency significantly. Instant oats, on the other hand, are overly processed and will turn mushy, so avoid them as well. Look specifically for “quick-cooking” or “one-minute” oats for the best results.
Absolutely! This recipe is incredibly versatile when it comes to the crust. While a store-bought refrigerated pie crust offers convenience and consistent results, a homemade pie crust will elevate the flavor and texture even further, adding a personal touch. If using a frozen pre-made crust, ensure it is fully thawed before baking according to the instructions. The choice of crust largely depends on your preference and the time you have available, but either option will work beautifully with this delicious filling.
If you find yourself without light brown sugar, dark brown sugar can be used as a suitable substitute. Dark brown sugar contains a higher molasses content, which will impart a slightly richer, deeper, and more robust caramel flavor to your pie. While the flavor will be a bit more intense, it will still be delicious. However, we strongly advise against using only granulated white sugar, as it lacks the moisture and distinctive molasses flavor that brown sugar contributes, and your pie will not turn out the same way.
Baking with sugar substitutes can be tricky, as they often behave differently than traditional sugars in terms of texture and browning. As this recipe was developed with conventional sugars, we cannot guarantee the exact outcome with substitutes. However, if you are experienced in baking with sugar substitutes, we recommend following the specific conversion guidelines provided by your chosen product. Keep in mind that taste and texture might vary from the original recipe, so adjust according to your preferences and familiarity with the substitute.
Corn syrup plays a critical role in the texture and stability of this pie, preventing crystallization and contributing to its signature chewy, gooey consistency. Unfortunately, there isn’t a direct, foolproof substitute that will yield precisely the same results without significantly altering the pie’s characteristics. While some bakers experiment with alternatives like golden syrup or maple syrup in other recipes, these can change the flavor profile and texture. For this particular recipe, corn syrup is a foundational ingredient that helps achieve its authentic profile.
Proper storage is essential to maintain the freshness and quality of your oatmeal pie. Leftovers should be covered tightly and stored in the refrigerator, where they will remain delicious for up to 3 days. For longer storage, this pie freezes exceptionally well. To freeze, ensure the pie is completely cooled, then wrap it very well in plastic wrap and then aluminum foil, or place it in an airtight freezer-safe container. This protects it from freezer burn, allowing it to stay good for up to 3 months. Thaw in the refrigerator before serving.
INGREDIENTS FOR GRANDMA’S OATMEAL PIE (FULL RECIPE CARD BELOW)
- One 9-inch refrigerated pie crust (or homemade)
- 4 large eggs
- ¼ cup granulated sugar
- ¾ cup light brown sugar, packed
- 2 Tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1 cup light corn syrup
- ¼ cup (½ stick) salted butter, melted
- 1½ teaspoons vanilla extract
- 1 cup quick-cooking oats (not old-fashioned or instant)
HOW TO BAKE THE PERFECT OATMEAL PIE
Creating this delicious oatmeal pie is a straightforward process, making it accessible for bakers of all skill levels. Follow these detailed steps to ensure a perfect, golden-brown pie with that irresistible chewy filling.
- **Prepare Your Oven and Pie Crust:** Begin by preheating your oven to 350°F (175°C). Carefully unroll your refrigerated pie crust and gently press it into a 9-inch pie plate. For an elegant touch, you can flute the edges of the crust. Set the prepared pie crust aside while you prepare the filling.
- **Whisk the Eggs:** In a large mixing bowl, using a hand mixer, beat the 4 large eggs until they are light, frothy, and slightly pale yellow. This incorporates air, contributing to a tender filling.
- **Combine Dry Ingredients:** To the beaten eggs, add the granulated sugar, light brown sugar (ensure it’s packed firmly), all-purpose flour, and ground cinnamon. Continue to beat with the hand mixer until all the dry ingredients are thoroughly incorporated and the mixture is smooth. Scrape down the sides of the bowl as needed to ensure everything is well combined.
- **Add Wet Ingredients:** Next, pour in the light corn syrup, the melted salted butter, and the vanilla extract. Beat the mixture again until these wet ingredients are fully blended and the filling has a uniform consistency. This creates the rich, gooey base of your pie.
- **Fold in the Oats:** Finally, gently fold in the quick-cooking oats. Use a spatula to incorporate them into the batter, ensuring they are evenly distributed without overmixing. Overmixing can lead to a tougher crust and a less tender filling.
- **Bake the Pie:** Pour the oatmeal pie filling into your prepared pie crust. Place the pie in the preheated oven and bake for approximately 45-55 minutes. The pie is done when the edges are set and golden brown, and the center shows no more jiggle when gently shaken. If the crust begins to brown too quickly, you can cover the edges loosely with aluminum foil.
- **Cool Completely:** This is a crucial step! Allow the pie to cool fully on a wire rack for at least 3-4 hours before attempting to slice it. Cooling allows the filling to set completely, ensuring clean, firm slices and the perfect chewy texture.
- **Serve and Enjoy:** Once completely cooled and set, slice the pie and serve. It’s absolutely delightful on its own, but for an extra special treat, serve it warm with a scoop of vanilla ice cream, a dollop of whipped cream, or a sprinkle of extra cinnamon.
CRAVING MORE DELICIOUS RECIPES?
- Virginia Peanut Pie
- Peanut Butter Oatmeal Cookies
- Kentucky Derby Pie
- Maple Brown Sugar Baked Oatmeal
- Cranberry Oatmeal Bars
- Easy Apple Crisp
Grandma’s Oatmeal Pie
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Ingredients
- 9 inch refrigerated pie crust
- 4 large eggs
- ¼ cup granulated sugar
- ¾ cup light brown sugar, packed
- 2 Tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1 cup light corn syrup
- ¼ cup (1/2 stick) salted butter, melted
- 1 ½ teaspoons vanilla extract
- 1 cup quick cooking oats (Do NOT use old-fashioned oats)
Instructions
- Preheat the oven to 350F degrees. Place the 9 inch refrigerated pie crust in a pie plate and flute edges if desired, set aside.
- With a hand mixer beat 4 large eggs until light and fluffy.
- Add in 1/4 cup granulated sugar, 3/4 cup light brown sugar, packed, 2 Tablespoons all-purpose flour, and 1 teaspoon ground cinnamon and beat until well combined.
- Next add 1 cup light corn syrup, 1/4 cup (1/2 stick) salted butter, melted and 1 1/2 teaspoons vanilla extract and beat until incorporated.
- Lastly stir in 1 cup quick cooking oats.
- Pour into the prepared pie crust and cook for about 45-55 minutes, until the center has no jiggle.
- Let cool fully about 3-4 hours before slicing. Serve with ice cream if desired.
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Notes
- It must be quick cooking oats – not old fashioned. The old-fashioned are too thick and don’t soften enough for this recipe.
- Don’t like oatmeal but still want that pecan pie crunch? Try using 1 1/2 cups of crushed pretzels instead.
- Store leftovers (covered) in the refrigerator for 3 days. This pie can be frozen. Cover pie very well or store in an airtight container so that it doesn’t get freezer burned and it will stay good for up to 3 months.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.