I Made An Old-Fashioned Oatmeal Pie and It Was Sublime

Oatmeal pie has no pecans, and yet tastes just like a pecan pie. Here's how to make this easy, sweet and gooey pie.

I came across a vintage oatmeal pie recipe and my curiosity was piqued. Can a pie filling made of sugar, oats and not much else really be that good? Oh my goodness, is it ever! And because it’s so easy to prepare, this pie will definitely be making an appearance for the holidays, Pi Day—any day we’re craving an indulgent dessert.

It’s joining our list of the best classic pie recipes

What Is Oatmeal Pie?

The exact ingredients in this vintage pie vary from one recipe to the next, but quick oats are definitely the star. The filling includes sugar, eggs, corn syrup and vanilla. Quick oats are stirred in, then the filling goes into a pie shell. It bakes up with a flavor and texture that’s almost exactly like that of a traditional pecan pie. In fact, it sometimes goes by the name of “mock pecan pie.”

The origin of oatmeal pie is a little murky: some say it’s a Civil War-era pie created when Southern pecans were scarce. Others say it’s an Amish pie, made in times when pecans were too expensive. The recipe can also be found in old community and local cookbooks. Traditional Amish recipes are simple and delicious.

Wherever it’s from, oatmeal pie is a tasty dessert that captures all the luscious flavor of pecan pie, costs less to make and is a perfect treat for those who have nut allergies.

Before you start, make sure you have these essential pie-making tools.

How to Make Old-Fashioned Oatmeal Pie

This recipe is adapted from one I found in my 1978 Vermont Grange community cookbook. Allow time for the pie to be chilled. It makes 8-10 servings.


Oatmeal Pie ingredientsNancy Mock for Taste of Home

  • 4 large eggs, lightly beaten
  • 1 cup packed light brown sugar
  • 1 cup corn syrup
  • 2/3 cup granulated sugar
  • 1-1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, melted
  • 2 tablespoons all-purpose flour
  • 1-1/2 cups quick oats
  • 9-inch unbaked pie shell
  • Optional: whipped cream


Step 1: Start the filling

Preheat the oven to 350°F. For metal pie plates, the oven rack should be in the center; for glass or ceramic pie plates, move the rack down a notch to help the bottom brown.

Whisk together the beaten eggs, brown sugar, corn syrup and granulated sugar in a large bowl. Add in the vanilla extract and salt. Whisk in the melted butter until the mixture is smooth and combined.

Step 2: Add the dry ingredients

Oatmeal Pie mixNancy Mock for Taste of Home

Stir in the flour, followed by the oats. Mix until the oats are evenly mixed in.

Step 3: Pour into the pie crust and bake

Oatmeal Pie in crustNancy Mock for Taste of Home

Spoon the oat-sugar mixture into the unbaked pie crust and spread it into an even layer. Bake the pie for 40-45 minutes until the top is golden brown. Check the crust after 30 minutes: if it’s browning too quickly, place pieces of foil over the edges. Remove the pie to a cooling rack.

Step 4: Cool and chill

Oatmeal Pie bakedNancy Mock for Taste of Home

Give the pie an hour or two to cool to room temperature. Then, cover it with plastic wrap and refrigerate the pie until it’s cold. Use a sharp knife to cut the slices, then serve them plain or with whipped cream.

Tips for Making Oatmeal Pie

  • You can use a store-bought, premade pie crust or homemade pie dough for this pie.
  • Use quick oats in this recipe: they’re thinner than old-fashioned oats, and give the pie filling texture without being too chewy.
  • Though the pie can be eaten at room temperature, chilling the pie keeps the filling from flowing out. And, it’s still delicious.

Nancy Mock
Discovering restaurants, tasting bakery treats, finding inspiration in new flavors and regional specialties—no wonder Nancy loves being a Taste of Home Community Cook and a food and travel writer. She and her family live in Vermont and enjoy all things food, as well as the beautiful outdoors, game nights, Avengers movies and plenty of maple syrup. Find Nancy’s writing and recipes at her website: Hungry Enough To Eat Six.