This delicious oatmeal pie recipe came from my mother. My husband especially enjoys it during the holidays. I have shared the pie crust with many others because it's flaky and so easy to roll out. We even use it at our children's school when apple pies are made for a fundraiser. —Ruth Gritter, Grand Rapids, Michigan
Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. In a large bowl, combine sugar, corn syrup, oats, coconut, butter, eggs and vanilla. Pour into crust. Bake 15 minutes. Arrange pecans on top of pie; bake until well browned, about 30 minutes more. Cool completely on a wire cooling rack.
Oatmeal Pie Tips
How do you store Oatmeal Pie?
This oatmeal pie is very similar to pecan pie and should be stored the same way. Oatmeal Pie can be left on the counter for a few hours prior to serving but should otherwise be covered and stored in the refrigerator. It's best when eaten within four days.
Can you use other kinds of oats to make Oatmeal Pie?
For this recipe, stick to old-fashioned or rolled oats. Quick-cooking oats, steel-cut oats and instant oats will cook too fast and won't produce the right texture.
Is it better to use light or dark corn syrup in Oatmeal Pie?
Light and dark corn syrup both work in this recipe, so use whatever is in your pantry. However, if you need to take a trip to the store, consider this: There is a slight difference in flavor. Light corn syrup tends to have more of a vanilla taste, whereas dark corn syrup has notes of molasses.
How can you tell when Oatmeal Pie is done?
There are a few tricks you can use to test if your pie is done. First, give the pie pan a little shake. If the mixture sloshes, it's not done. A pie that is fully baked will have a very slight wobble, like a cheesecake. You can also insert a knife or skewer into the center of the pie (avoid any pecans that you so carefully arranged!). If the skewer comes away with just a few crumbs, the pie is baked.