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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.
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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 Equipment Method Notes

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.