"This is a very good tasting pie. Light or dark corn syrup may be used." — GAF55
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packed brown sugar
quick cooking oats
salt to taste
pastry for a 9 inch single crust pie
I have been using recipes from this site for a while now; and have never registered or joined. However, after having made this pie, I just had to. Oh my gosh.....how fabulous is this pie?!! Perfect with Basic Flaky Pie crust recipe (using butter flavor crisco) So simple and so delicious! By the way....this is a great recipe for when you start out making a pecan pie, and discover (in the middle of mixing ingredients) that you do not have any pecans. This is such an easy pie...if you've never tried to bake a pie....try this one!
Much too sweet for our taste; not wild about the texture.
I thought this was very good and very easy to put together. As someone else said, it kind of reminded me of pecan pie without the pecans. I made it in a butter cookie crust (recipe on this website).
A friend made this for me after my baby was born. She brought over dinner and this pie for dessert. I ate the pie first, it looked just like pecan pie and I love pecan pie. My husband loved it, too, and asked me to get the recipe. I was shocked to learn it was an oatmeal pie. It's heavenly. I made it for an early Thanksgiving family feast and it was gone even before the pumpkin pies were! Thanks for sharing!!!
People love this pie - it's amazing how fast this ones goes when most people have never heard of an Oatmeal Pie. And it's so easy to make. I use the frozen deep dish pie shells, which makes this so quick to make as well.
This is a charming little keeper! Melt the butter in a glass mixing bowl, then add the Karo, brown sugar, coconut, and oatmeal before the eggs. This way your eggs won't come into direct contact with the melted butter. I added 1/4 t salt, used a hand mixer just because, and covered the crust with a pie shield after 30-35 minutes. This is easy to transport, too. Thanks for posting!
Excellent pie, very similar to Pecan Pie but with a slightly different taste and texture. Good in its own right.
However, a few comments:
1. I agree that the timing in the original recipe is off. Like that of another poster, my oven is accurately calibrated (checked it today with an infrared thermometer). I found that after 45 minutes at 325 degrees, the pie was not nearly done as the center was almost liquid. It was much better after 60 minutes, although still a bit soft. I suggest you cook the pie for 60 minutes AR 325, or perhaps 45 minutes at 350 (which is what most pecan pie recipes specify).
2. Regular rolled oats work fine; no need to use quick-cooking oats.
3. A teaspoon of vanilla might be a good addition.
Excellent pie. I ended up cooking it for over an hour and probably should have cooked it a little longer since the pir was still a little gooey in the middle. Would recommend cooking for 1 hr. 20 min. Also, I added 1.5 cups of semi sweet chocolate chips. Next time I will only add 1 cup, but it was an excellent addition.
* Percent Daily Values are based on a 2,000 calorie diet.
Oatmeal Pie IV
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 146
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