Old Fashioned Oatmeal Pie
This Old Fashioned Oatmeal Pie is a simple, comforting dessert with a rich, slightly chewy filling thanks to rolled oats and a buttery-sweet custard. It bakes up with a golden top and a tender center, and it’s lovely served warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Equipment
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large mixing bowl
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measuring cups & spoons
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small bowl
Ingredients
- 3 large eggs, lightly beaten
- 2/3 cup white granulated sugar
- 1 cup light brown sugar, packed
- 2 TBS butter, melted & cooled
- 2/3 cup old fashioned rolled oats
- 2/3 cup milk
- 1 tsp vanilla extract
- 1 (9″ round) frozen unbaked pie shell, thawed
Instructions
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Preheat the oven to 350 degrees F (175 degrees C). Remove the frozen 9-inch unbaked pie shell from the freezer and allow it to thaw on the counter while you prepare the filling.
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In a large mixing bowl, combine the lightly beaten eggs, granulated sugar, packed light brown sugar, melted and cooled butter, rolled oats, milk, and vanilla extract. Stir until the sugars are dissolved and the mixture is smooth and evenly mixed.
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Pour the oat custard into the thawed pie shell, spreading it gently so it fills the shell evenly. Place the pie on the bottom rack of the preheated oven and bake for about 50 minutes, or until the filling is set and the top is lightly browned. The center may have a very slight jiggle when done.
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Remove the pie from the oven and transfer it to a cooling rack. Allow it to cool for at least one hour so the filling firms up. Serve warm or at room temperature with ice cream or whipped cream, if desired.
Notes and Tips
This oatmeal pie is straightforward and forgiving. Use old fashioned rolled oats for the best texture; quick oats will make the filling softer and less distinct. If you prefer a nuttier flavor, stir in 1/2 cup chopped pecans or walnuts before baking. A sprinkle of ground cinnamon or a pinch of nutmeg in the filling complements the brown sugar and oats nicely.
Serving Suggestions
Serve slices warm with a scoop of vanilla ice cream, a spoonful of whipped cream, or a drizzle of caramel sauce. This pie pairs well with strong coffee or a milky tea. Allowing the pie to rest for an hour ensures cleaner slices and a stable filling when serving at a gathering.
Storage
Store any leftover pie covered in the refrigerator. Properly covered, the pie will stay fresh for a few days. Reheat individual slices gently in a microwave or warm the whole pie in a low oven if you prefer it warm again. For best texture, avoid freezing the baked pie; the filling can change consistency when frozen and thawed.