Amish Oatmeal Pie Old Fashioned Dessert Recipe

Amish Oatmeal Pie Old Fashioned Dessert Recipe

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When it comes to old-fashioned desserts that bring comfort with every bite, Amish Oatmeal Pie is a true classic. This traditional pie is rich, chewy, and perfectly sweet, with a gooey filling that tastes like a cross between pecan pie and oatmeal cookies. Baked in a flaky homemade crust, it’s the ultimate dessert for anyone who loves nostalgic, from-scratch baking.

Perfect for holidays, church potlucks, or weeknight dessert cravings, this pie is budget-friendly and made with simple pantry staples. The oats give it a chewy, hearty texture, while corn syrup and butter create that irresistible caramel-like filling. Add a sprinkle of cinnamon or a handful of coconut or nuts, and you’ve got a pie that feels both rustic and indulgent. Whether served plain, with whipped cream, or topped with ice cream, Amish Oatmeal Pie is pure comfort food.

Why You’ll Love This Recipe

  • Classic comfort food: Brings that nostalgic, old-fashioned flavor everyone craves.

  • Simple ingredients: Uses oats, butter, sugar, and pantry staples you likely already have.

  • Perfect texture: Gooey, chewy filling with a crisp, flaky crust.

  • Family-friendly: A dessert both kids and adults will devour.

  • Great for gatherings: Perfect for holidays, church dinners, or sharing at potlucks.

  • Customizable: Add cinnamon, coconut, or nuts for fun variations.

Ingredient Breakdown

For the Crust

  • All-purpose flour: The foundation of the crust, giving it structure.

  • Salt: Balances sweetness and enhances flavor.

  • Sugar: Adds just a hint of sweetness to the crust.

  • Unsalted butter (chilled): Creates a tender, flaky texture when cut into the flour.

  • Ice water: Brings the dough together without making it tough.

For the Filling

  • Old-fashioned oats: The star ingredient that gives the pie its hearty, chewy bite.

  • Light corn syrup: Adds sweetness and that classic gooey texture.

  • Granulated sugar: Balances the filling’s flavors and adds depth.

  • Unsalted butter (melted): Adds richness and helps bind the filling.

  • Eggs: Provide structure and ensure the filling sets while baking.

  • Vanilla extract: Enhances the overall flavor with warmth.

  • Ground cinnamon (optional): Adds a cozy, spiced undertone.

  • Shredded coconut or nuts (optional): Brings texture and an extra layer of flavor.

Amish Oatmeal Pie  Old Fashioned Dessert Recipe
Pro Tips

  1. Chill the crust: Refrigerating the dough before rolling ensures flakiness and prevents shrinking while baking.

  2. Protect the crust edges: Use a pie shield or foil to keep the edges from over-browning.

  3. Don’t overbake: The filling should be set but slightly wobbly in the center—it will firm up as it cools.

  4. Cool completely: Allow the pie to rest before slicing for clean, neat cuts.

  5. Serve at room temperature: The flavors shine best when the pie isn’t too hot or cold.

Ingredient Swaps or Variations

  • Quick oats: Use in place of rolled oats for a softer texture.

  • Dark corn syrup: For a deeper, more caramel-like flavor.

  • Brown sugar: Swap half the white sugar for brown sugar to add richness.

  • Add-ins: Mix in raisins, dried cranberries, or chocolate chips for a fun twist.

  • Nut variations: Use pecans, walnuts, or almonds for crunch.

Serving Suggestions

Amish Oatmeal Pie is delicious on its own, but it pairs beautifully with simple accompaniments. Serve with whipped cream for a light, creamy topping or a scoop of vanilla ice cream for indulgence. A drizzle of caramel or chocolate sauce can elevate it for dinner parties. Pair with a hot cup of coffee or tea for a cozy afternoon treat.

Make Ahead + Storage Tips

  • Make ahead: Prepare the crust and filling a day in advance. Keep them separate, then assemble and bake when ready.

  • Refrigerate leftovers: Store tightly wrapped pie in the refrigerator for up to 4 days.

  • Freeze for later: Wrap slices individually in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature before serving.

  • Reheat: Warm slices in the oven at 300°F for 10 minutes for that freshly baked taste.

Cultural or Historical Notes

Amish Oatmeal Pie is a beloved dessert rooted in Amish and Pennsylvania Dutch traditions. It became especially popular during the Great Depression and wartime when ingredients like nuts were scarce or expensive. Oats served as an affordable alternative, giving the pie its signature chewy texture. Today, it remains a staple in Amish kitchens, reflecting the values of simplicity, frugality, and hearty, comforting meals.

Frequently Asked Questions (FAQ)

Can I use store-bought pie crust?
Yes, a premade crust works fine if you’re short on time, but a homemade crust adds extra flakiness and flavor.

Does Amish Oatmeal Pie taste like pecan pie?
Yes, the filling is similar to pecan pie but with a chewier texture from the oats. It’s like pecan pie meets oatmeal cookies.

Can I make this pie without corn syrup?
You can substitute honey or maple syrup, but the texture will be slightly different and less gooey.

Should I refrigerate the pie after baking?
Yes, because of the eggs and butter in the filling, it’s best to store leftovers in the refrigerator.

Can I make mini oatmeal pies instead of one large pie?
Absolutely! Use a muffin tin to create individual servings and adjust the baking time to 20–25 minutes.

Amish Oatmeal Pie Old Fashioned Dessert Recipe
Emily

Amish Oatmeal Pie

This Amish Oatmeal Pie is a rich and gooey dessert with a flavor similar to pecan pie but made with simple pantry staples. Chewy oats, buttery sweetness, and warm cinnamon make it a rustic comfort pie that’s perfect for gatherings.
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American, Amish
Calories: 430

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 1 tbsp sugar
  • 1/2 cup unsalted butter, chilled and cubed
  • 4-5 tbsp ice water
  • 1 cup old-fashioned rolled oats
  • 1 cup light corn syrup
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 2 large eggs, lightly beaten
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon (optional)
  • 1 cup shredded coconut or chopped nuts (optional)

Equipment

  • Large mixing bowl
  • Pastry cutter or fork
  • plastic wrap
  • Rolling pin
  • 9-inch pie pan
  • Baking sheet
  • Oven

Method
 

  1. In a large bowl, mix flour, salt, and sugar. Cut in the chilled butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, mixing just until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
  2. Roll out the chilled dough on a floured surface into a 12-inch circle. Carefully transfer it to a 9-inch pie pan, pressing it gently into the bottom and sides. Trim and crimp the edges, then chill while preparing the filling.
  3. Preheat your oven to 350°F (175°C). In a medium bowl, combine the oats, corn syrup, sugar, melted butter, eggs, vanilla extract, and cinnamon (if using). Stir well to combine. If desired, fold in shredded coconut or nuts for added flavor and texture.
  4. Pour the filling into the prepared pie crust, spreading it out evenly. Place the pie pan on a baking sheet to catch any drips.
  5. Bake for 45-50 minutes, or until the center is set but still slightly wobbly. If the crust edges brown too quickly, cover them with foil or a pie shield halfway through baking.
  6. Allow the pie to cool completely at room temperature to set the filling. Serve as-is or with a dollop of whipped cream or a scoop of vanilla ice cream.

Notes

Add shredded coconut or chopped nuts for extra texture and flavor. Serve with whipped cream or vanilla ice cream for indulgence. For a crisper crust, blind-bake the pie shell for 10 minutes before adding the filling.

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