Recipe by GAF55
"This is a very good tasting pie. Light or dark corn syrup may be used."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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!!!
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.
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.
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
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Put a sweet, chocolate twist on classic pecan pie with this recipe.
Amazing cherry pie or incredible topping for vanilla ice cream? You be the judge.
A few chocolate chips will take rich, gooey pecan pie to amazing new heights.