A classic from Amish kitchens, this pie is a cozy, budget-friendly alternative to pecan pie—chewy, rich, and sweet with a custard-like center and a caramelized oat top. It’s comfort food at its finest, perfect warm with a scoop of vanilla ice cream.

Why You’ll Love This Recipe:

Simple Ingredients: Uses pantry staples—no corn syrup, no nuts!
Budget-Friendly Alternative to Pecan Pie: Rich and gooey with a similar texture.
Rustic & Comforting: A timeless dessert perfect for holidays or everyday baking.
Crowd Favorite: Sweet, chewy, and served best warm with ice cream.

Ingredients Breakdown

Sweet Base:

1¼ cups brown sugar, packed – Adds rich, molasses flavor.
½ cup granulated sugar – Balances sweetness and texture.
¼ tsp salt – Enhances overall flavor.

Texture & Body:

¾ cup rolled oats – Gives a chewy, nutty texture.
¾ cup milk – Adds creaminess and helps bind the custard.

Custard Filling:

3 eggs, beaten – Provides structure and richness.
3 tbsp butter, room temperature – Adds flavor and moisture.
1½ tsp vanilla extract – Infuses warm depth.

Crust:

1 unbaked pie shell – Supports the gooey filling.

Optional Topping:

Vanilla ice cream – A cool, creamy complement to the warm pie.

Tips and Tricks:

Use Whole Milk: For a richer, creamier filling.
Check Doneness: The center should not jiggle when the pie is done—it will firm up slightly as it cools.
Let It Rest: Cooling helps the filling set for clean slices.
Make Ahead: Bake the night before and warm before serving for best texture.

Variations and Customizations:

Add Texture: Mix in ½ cup shredded coconut or chopped dates.
Spiced Version: Add ½ teaspoon ground cinnamon or a pinch of nutmeg.
Maple Twist: Replace half the sugar with pure maple syrup for added depth.
Chocolate Lover’s Version: Stir in ¼ cup mini chocolate chips before baking.

Pairing Suggestions:

Toppings:
- Whipped cream
- Vanilla or butter pecan ice cream
- Caramel drizzle
Drinks:
- Hot coffee or cappuccino
- Spiced apple cider
- Chai tea or sweet tea

Storage Instructions:

Room Temperature: Store covered for up to 2 days.
Refrigerator: Lasts up to 5 days; reheat slices in the microwave for 15–20 seconds.
Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight before reheating.

Amish Oatmeal Pie

Author: easysweetmeal
Total Time: 1 hour
Yield: 8 slices 1x

Print Recipe

Description

Ingredients

Scale

1¼ cups packed brown sugar
¾ cup old-fashioned rolled oats
¾ cup whole milk
½ cup granulated sugar
3 large eggs, beaten
3 tablespoons butter, softened
1½ teaspoons vanilla extract
¼ teaspoon salt
1 unbaked 9-inch pie shell
Vanilla ice cream (optional, for serving)

Instructions

Step 1: Preheat Oven

Preheat your oven to 350°F (175°C).
Line a 9-inch pie dish with the unbaked pie shell.

Step 2: Mix the Filling

In a large bowl, mix together brown sugar, granulated sugar, rolled oats, and salt.
Stir in milk, beaten eggs, softened butter, and vanilla extract.
Whisk until smooth and fully combined.

Step 3: Assemble the Pie

Pour the filling into the prepared pie shell.
Spread evenly with a spatula to ensure even baking.

Step 4: Bake

Bake for 45–50 minutes, or until the center is set and no longer jiggles.
The top should be golden and slightly crisp.

Step 5: Cool and Serve

Let the pie cool for 10–15 minutes before slicing.
Serve warm with a scoop of vanilla ice cream, if desired

Notes

This recipe is ideal for anyone with nut allergies looking for a pecan-pie alternative.
Perfect for holidays like Thanksgiving, Christmas, or Easter, but easy enough for any day.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American