Old-Fashioned Oatmeal Pie Recipe
Old-Fashioned Oatmeal Pie Recipe photo by Taste of Home

Old-Fashioned Oatmeal Pie Recipe

Publisher Photo
Honey adds just the right amount of sweetness to this pie. The combination of honey, brown sugar, oats and coconut is delicious.—National Honey Board, Mary R Humann, Longmont, Colorado
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES: 8 servings

Ingredients

  • 2 eggs
  • 3/4 cup honey
  • 3/4 cup quick-cooking oats
  • 3/4 cup flaked coconut
  • 3/4 cup packed brown sugar
  • 1/2 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1/2 cup dried currants
  • 1/2 cup chopped walnuts
  • 1 unbaked pie pastry (9 inches)
  • Whipped cream, optional

Nutritional Facts

1 serving (1 piece) equals 559 calories, 28 g fat (14 g saturated fat), 89 mg cholesterol, 265 mg sodium, 76 g carbohydrate, 2 g fiber, 6 g protein.

Directions

  1. In a bowl, beat eggs. Add honey, oats, coconut, brown sugar, butter, currants and walnuts; mix well. Pour into pie shell.
  2. Bake at 350° for 40-45 minutes or until browned and a knife inserted near the center comes out clean. Cool. Garnish with whipped cream if desired. Yield: 8 servings.
Originally published as Old-Fashioned Oatmeal Pie in Taste of Home August/September 1993, p23

Nutritional Facts

1 serving (1 piece) equals 559 calories, 28 g fat (14 g saturated fat), 89 mg cholesterol, 265 mg sodium, 76 g carbohydrate, 2 g fiber, 6 g protein.

Reviews for Old-Fashioned Oatmeal Pie

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Reviewed Nov. 4, 2012

"Thank you dozer1025!! It was very thoughtful of you to reply to my request."

MY REVIEW
Reviewed Nov. 3, 2012

"hi adrian11 hey i know your post is an older one so my reply prob. dont help much.but i made this pie it turned out great with just three fouths cup.

"

MY REVIEW
Reviewed Dec. 15, 2010

"I've made this pie several times and it is a hit every time. Very rich, especially with a little whipped cream on top! I've used raisins instead of currants and it turned out just fine. I recently made it for Thanksgiving for a nice change from the traditional pumpkin or pecan pie. My family devoured it. I'd say the only bad thing about this pie is you won't have any leftovers!"

MY REVIEW
Reviewed Feb. 2, 2010

"Question: How much brown sugar--it mentions 3/4 cup and then 1/2 cup?Thank you for clarification."

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