This Oatmeal Pie is gooey, chewy, and packed with cozy cinnamon and molasses. This crowd pleasing dessert is nut-free and so quick and easy!
Why you’ll love this
- Easy. A no-cook pie filling and frozen pie crusts make this the easiest pie you’ll make all season long!
- Cozy and Delicious. Flaky, buttery crust packed to the brim with a gooey oatmeal cookie-esque filling and served warm with creamy vanilla ice cream. Does it get better than that?
- Allergy-Friendly. Oatmeal pie is essentially pecan pie without the nuts, making it perfect for those with nut allergies.
Ingredient notes
- Eggs – you’ll need 6 large eggs. Eggs come in all different sizes, so be sure you’re grabbing large.
- Brown Sugar – light or dark brown sugar is fine, but I prefer dark for a stronger molasses flavor.
- Flour – I only recommend using all-purpose flour.
- Salt – table salt was used in this recipe, but kosher salt may also be used. If using kosher salt, you’ll likely need more, because it’s less “salty” than regular salt.
- Cinnamon – can be omitted, if necessary, but it adds an amazing cozy flavor.
- Corn Syrup – be sure to use light corn syrup. I highly recommend using corn syrup for the best flavor and texture, but honey may also be used, if necessary; it will just have a stronger flavor than corn syrup. I don’t recommend maple syrup, because it’s much thinner than corn syrup and the filling might not set properly.
- Butter – salted or unsalted butter are both fine.
- Vanilla – extract or paste will both work. They can be omitted, if necessary, but you’ll lose out on depth of flavor.
- Molasses – look for unsulphured molasses NOT blackstrap; you’ll likely find the “Grandma’s” brand at your local grocery store.
- Oats – I recommend quick-cooking (not old fashioned, instant, or steel-cut) oats for the best texture. Old fashioned oats may be used in a pinch, just give them a quick pulse (maybe 3-6 pulses) in your blender or food processor to break them up a bit, then measure out the required amount.
- Pie Crust – I used 2 frozen deep dish pie crusts. Homemade or refrigerated may also be used as long as they’re deep dish, not regular. Be sure to follow the baking directions on the pie crust package/recipe.
Visual walk-through
- Beat eggs until fluffy.
- Beat in sugar, flour, cinnamon, and salt until well combined.
- Add in corn syrup, butter, molasses, and vanilla and beat until incorporated.
- Stir in oats.
- Pour filling evenly into the prepared pie crusts and bake at 350 degrees F for about 45-60 minutes.
- Cool for at room temperature until set.
What to serve with oatmeal pie
Oatmeal pie can be served chilled, room temperature (my favorite), or warm. Serve plain, dolloped with whipped cream, or with a scoop of vanilla (or cinnamon) ice cream. This would also be delicious with a drizzle of homemade caramel!
How to store
Leftover pie will last in a sealed airtight container in the fridge for 3-4 days or in the freezer for 2-3 months (see notes below for more information).
To enjoy again, serve chilled from the fridge, allow to come to room temperature for 20-30 minutes, or gently warm in the microwave.
– Jennifer
Oatmeal Pie
This Oatmeal Pie is gooey, chewy, and packed with cozy cinnamon and molasses. This crowd pleasing dessert is nut-free and so quick and easy!
Prep Time: 20 minutes
Cook Time: 45 minutes
Yield: 16 slices (8 slices per pie)
Equipment for this recipe
(equipment shown are affiliate links)
Ingredients
- 6 large eggs room temperature
- 1 ½ cups dark brown sugar packed
- ¼ cup all-purpose flour spoon and leveled
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 ½ cups light corn syrup
- ½ cup unsalted butter melted and cooled slightly
- 2 tablespoons molasses
- 1 tablespoon vanilla extract
- 1 ½ cups quick-cooking oats
- 2 (9 inch) deep dish frozen pie crusts
- Ice cream or whipped cream optional for serving
- Vanilla bourbon salted caramel optional for serving
Instructions
- Preheat oven to 350 degrees F. Place the 2 (9 inch) frozen deep dish pie crusts (they should come in tin pans) side by side onto a rimmed baking sheet and place in the freezer until the filling is ready.
- Place eggs into a large bowl and use a hand mixer to beat until light and fluffy, about 2 minutes.
- Add in sugar, flour, cinnamon, and salt, and beat again until well combined.
- Add in corn syrup, butter, molasses, and vanilla and beat until incorporated, then stir in oats.
- Pour filling evenly into the prepared pie crusts and bake for about 45-60 minutes; the center should only have a slight jiggle.
- Cool for 3-4 hours at room temperature to set, then slice and serve with ice cream and caramel drizzle, if desired! This pie can also be served warmed in the microwave or cold from the fridge.
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STORING
Room Temp:N/A
Refrigerator:3-4 Days
Freezer:2-3 Months
Reheat:Thaw, if frozen, then enjoy chilled, room temperature, or warmed in the microwave
*Storage times may vary based on temperature and conditions
Notes
Since you're making 2 pies, I like serving one and storing one in the freezer. To freeze: cool to room temperature completely, place uncovered cooled pie in the freezer for 3 to 4 hours until it is completely solid, then wrap in saran wrap and foil, then store in a freezer safe ziplock baggie the freezer.
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Nutrition Information
Nutrition Facts
Oatmeal Pie
Amount Per Serving (1 large slice)
Calories 424 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 7g44%
Trans Fat 0.2g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 85mg28%
Sodium 299mg13%
Potassium 149mg4%
Carbohydrates 67g22%
Fiber 1g4%
Sugar 47g52%
Protein 5g10%
Vitamin A 279IU6%
Vitamin C 0.01mg0%
Calcium 51mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
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