Oatmeal Pie apparently started as a wartime substitute for Pecan Pie - because pecans were either difficult to find, or too expensive. And it really does taste very similar to a Pecan Pie!
This is also great for anyone who is allergic to nuts, but misses (or wants to try) pecan pie. It has the same wonderfully sticky, sweet bottom layer - and is extremely delicious and hard to resist!
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: Ingredients
1 unbaked pie crust (9" pan)
1 c. white sugar
2 tbsp all purpose flour
1 tsp ground cinnamon
1/4 tsp salt
1 c. light corn syrup
2 tbsp melted butter
1 tsp vanilla extract
1 c. quick cooking oats
Preheat your oven to 350°F
Step 2: Mix-y, Mix-y
Beat your 4 eggs until frothy
In a separate bowl, combine your sugar, flour, cinnamon, and salt.
Add your combined dry ingredients to your eggs, and mix well.
Next, add your corn syrup, butter, and vanilla. Mix until thoroughly combined.
Stir in your oats. The mixture will still be pretty runny!
Step 3: Crust and Baking
Place your crust in your pie pan, and press out all the air bubbles.
Pour in your filling.
Bake in preheated oven (350°F) for 45-55 minutes. The top should be browned, and the middle should be just slightly jiggly.
Let cool at least 30 minutes before serving, so the filling can set. Don't cover this while it cools! Anything touching the warm top will stick, and you'll pull all of your oat topping out.
Participated in the