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–+ servings
a slice of Amish oatmeal pie on a white plate in a crimped flaky pie crust

Old-Fashioned Oatmeal Pie (Mock Pecan Pie)

A nut free version of pecan pie that uses oatmeal in place of pecans. A gooey, sweet, Thanksgiving pie recipe with all the flavor of pecan pie, but without the nuts.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert
Servings 1 9" pie

Ingredients
  

Crust

Pecan Pie Filling

  • 1¼ cups Quick Oats (100g)
  • ½ cup Light Corn Syrup (172g)
  • ½ cup Dark Corn Syrup (172g)
  • 1⅓ cup Granulated Sugar (266g)
  • 6 tbsp Unsalted Butter, melted (80g)
  • 2½ tsp Vanilla Extract (12mL)
  • ¼ tsp Salt
  • 4 Eggs

Instructions
 

  • Before beginning to make this pie, prepare a dark, blind-baked pie crust. Almost any other crust of your choosing can be used as well. Instructions for an all-butter crust can be found here.
  • Preheat oven to 325°F (160°C).
  • In a stand mixer on medium speed, combine light corn syrup, dark corn syrup, sugar, vanilla, salt, and melted butter.
  • With the mixer on medium speed, add eggs one at a time until fully blended.
  • Whisk the quick oats into the oatmeal pie filling.
  • Brush the edges of the crust with cream for a golden finish if desired. (optional)
  • Slowly pour the filling into your pie crust, filling the pie shell as much as you can before it spills over.
  • Place the pie on a parchment lined baking sheet and bake for about 1 hour, or until the filling is set and the center no longer jiggles.
  • Let cool and serve. Serve plain, with whipped cream, or à la mode.
Keyword nut pie, pecan, pecan pie, southern
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