Community Pick
Old-Fashion Oatmeal Pie
"This great pie recipe goes back over 100 years. The recipe came from my grandmother's grandmother who was living in Charleston, South Carolina during the 1860's. Family history has it, that during the Civil War, since pecans were in short supply in the South, oatmeal was substituted for the traditional pecan pie and the results were astonishing. Now served at every family gathering since that time."
photo by gailanng
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 1 (9 inch) pie crusts
- 4 eggs
- 1 cup sugar
- 2 tablespoons flour
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon salt
- 1 cup light corn syrup
- 1⁄8 - 1⁄4 cup melted butter
- 1 teaspoon vanilla
- 1 cup quick-cooking oatmeal (uncooked)
directions
- Preheat oven to 350°F.
- Beat eggs until frothy.
- Combine sugar, flour, cinnamon and salt in a small bowl.
- Add eggs; mix well.
- Add corn syrup, melted butter, and vanilla.
- Mix oatmeal.
- Pour into uncooked shell.
- Bake for 45 minutes.
Questions & Replies
-
Would it be possible to add 1/2 cup of gluten free Bisquit so it would make it's own pie crust?
Reviews
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Easy and tastes wonderful. If anyone reading this is from Eastern PA, (Lehigh Valley Area), this tastes like Moravian Coffee Cake, but in a pie form with extra moistness. I will definitely be making this again. -
Yummy... I made this for my family yesterday. They loved it. When you cut into this pie it's ooey gooey (if that's a word)..lol. So nice and moist with a wonderful texture. Surely this is a 'keeper' in my recipe file. Thanks so much for sharing this recipe. -
This pie was excellent. I served it to my sister and brother-in-law over the past weekend, and they raved about it. We put homemade ice cream on top of a piece of pie and it was delicious. I think the "insides" turned out a bit more runny than they are supposed to. I think the problem may have been that I didn't beat the eggs long enough. Nevertheless, I will definitely make this one again! It's a keeper! -
I made this pie for our Thanksgiving dinner. It filled 2 shallow store bought 9 inch pie crusts. I baked them for an hour and they turned out perfectly! I served them warm with ice cream on top. Thanks so much for posting! -
For a "nuttier" taste I toast the oatmeal in a hot skillet til light brown and let cool before adding. Thanks for posting this recipe! I had lost mine and needed to find one for a friend who's allergic to nuts but still loves the flavors of Southern Cookin' :)
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RECIPE SUBMITTED BY
Steven L.
Camarillo, 0
<p>I live in So. California along the coast in Ventura County. <br /> <br />I was born into a unique culinary family dating back hundreds of years on both sides. I learned my culinary techniques from both of my grandmothers, mother and from reading old family recipes dating back over 150 years from the Old South,Ireland, and Germany. <br /> <br />Thanks for getting to know me. I hope you enjoy my families' recipes. <br /> <br />Feel free to email me for recipes and help. <br /> <br />steven.loeffler@mac.com</p>
