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With a flaky crust and a gooey, slightly chewy filling, this old-fashioned Oatmeal Pie is so good (and easy!) that you’ll make it again and again!

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slice of oatmeal pie with a scoop of ice cream melting on top.

A couple months ago, we took the girls out for breakfast at a diner in a nearby town. We had the best time and enjoyed taking in all aspects of this small town staple.

Perhaps my favorite part of the diner was the “Honor Wall” with hundreds of signatures from veterans who have dined there. The patriotism in small town, USA always gives me the feels.

oatmeal pie on a wooden plate with a fork next to it.

And the food and service was delicious! We had a great conversation with the owners and they told us we must come back sometime to try the Oatmeal Pie. I’d never heard of such a thing, but was curious and came back a couple days later to get a slice. Didn’t take me long to realize that I’d been missing out big time!

The History of Oatmeal Pie

It’s said that Oatmeal Pie was created back during the Civil War. Though pecan pie was popular, they were in short supply of pecans and therefore they were too expensive for most families to afford. Therefore, they used oatmeal instead and called it the “poor man’s pecan pie” or “mock pecan pie.” 

I’ve read that back in the day, sorghum or molasses would have been used (rather than the corn syrup) for the vintage pie, but is not as common nowadays.

closeup of a fork with a bite of oatmeal pie and ice cream on top.

Why You’ll Love This Oatmeal Pie Recipe

  • ​Easiest pie ever, especially when using a store-bought pie crust.
  • Much less expensive than a traditional pecan pie.
  • It uses simple ingredients most people always have on hand.
  • Oatmeal pie tastes like my chewy oatmeal cookies with a hint of cinnamon.
  • It’s delicious when served warm, at room temperature or even refrigerated!
  • Decadent enough for a special occasion, but simple enough for a weeknight meal!
ingredients used in oatmeal pie - pie crust, eggs, corn syrup, cinnamon, salt, brown sugar, vanilla, butter and oats.

Ingredients Needed

  • Pie Crust – I use the Pillsbury refrigerated pie crust for convenience, however, you could certainly make a homemade pie crust instead
  • Eggs – I use Grade A Large eggs in my recipes
  • Dark Corn Syrup – Regular light corn syrup would work find too, I just like the added depth of flavor in the dark corn syrup
  • Brown Sugar – Light brown sugar or dark brown sugar will work just fine
  • Butter
  • Vanilla Extract
  • Salt
  • Ground Cinnamon
  • Quick Oats

Oatmeal Pie is SO easy to make!

Since this pie starts with a refrigerated pie crust, it’s really super simple. You’ll roll the pie crust out into the pan and flute the edges. Then, you’ll whisk the eggs until frothy in a large bowl (or in the bowl of a stand mixer).

A whisk stirring the oatmeal pie filling in a clear bowl.

The rest of the ingredients are then added and poured into the unbaked pie crust.

Pouring the oatmeal pie filling into a a prepared pie crust.

The oatmeal pie will be done with the center doesn’t have any “jiggle” when the pie plate is gently tugged at. The pie will set up more as it cools, but you want to be sure that middle is cooked through before removing from the oven.

An oatmeal pie in a ceramic pie plate ready to go into the oven.

Does Oatmeal Pie Need to be Refrigerated?

Once the pie is cooked and cooled, it does need to be refrigerated. Just a like a pecan pie or other pies with an egg-based filling, it’s important to keep it refrigerated. It’ll stay good in the fridge in an airtight container for 3-4 days….if it lasts that long! 😉

Tips for Making Oatmeal Pie

  • Put a rimmed baking sheet under the pie in the oven in case it bubbles over the edge.
  • If the top of the pie looks like it’s becoming golden brown before it’s set up, cover it loosely with aluminum foil to prevent the top of the pie from burning.
  • Replace 1/4 cup of the corn syrup with real maple syrup for different flavor.
A slice of oatmeal pie with a bite out of it and a scoop of ice cream on top.

Other Favorite Pie Recipes

Blueberry Custard Pie – Quite possibly my all-time favorite pie! It has a crispy crust and is full of juicy blueberries, a simple custard and the most delicious crumb topping.

Pumpkin Streusel Pie – When you can’t decide between a pie or a crisp, you choose this pie that has components of each, which makes for the most tasty fall dessert!

Grasshopper Pie – This no-bake pie is as easy as it gets! With just a handful of ingredients, this refreshing pie is minty perfection!!

slice of oatmeal pie with vanilla bean ice cream on top.

Connect with Dance Around the Kitchen!

Follow along on PinterestInstagram and Facebook so you never miss a recipe!! And as always, thank you for following along with my blog, making my recipes, liking and sharing on social media and any other way you support Dance Around the Kitchen!  -Kelsey

Oatmeal Pie with ice cream on top

Oatmeal Pie

Author: Kelsey
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
With a flaky crust and a gooey, slightly chewy oatmeal filling, this Oatmeal Pie is so good (and easy!) that you'll make it again and again!


  • 1 pie plate


  • 1 refrigerated pie crust or homemade
  • 4 eggs
  • 1 cup dark corn syrup
  • 3/4 cup brown sugar
  • 1/4 cup butter melted
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup quick cooking oats


  • Preheat oven to 350°F.
  • Unroll the pie crust into the pie plate (or make a homemade crust) and flute the edges or crimp decoratively as desired; set aside.
  • In a large bowl, add the eggs and whisk until foamy.
  • Add the corn syrup, brown sugar, melted butter, vanilla, salt and cinnamon; mix well.
  • Stir in the oatmeal.
  • Pour the mixture into the prepared pie crust and bake for 45-50 minutes, or until the center of the pie is set (there should be very little jiggle in the center).
  • Let cool on a wire rack for a few hours, or until the pie has set up.
  • Serve with a scoop of vanilla ice cream or whipped topping, if desired.


Refrigerate this pie once it’s cooked and cooled.  It’ll stay good for 3-4 days.


Serving: 1slice | Calories: 343kcal | Carbohydrates: 56g | Protein: 4g | Fat: 12.5g | Saturated Fat: 5.6g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 4.4g | Cholesterol: 77.2mg | Sodium: 291.7mg | Potassium: 105mg | Fiber: 1.4g | Sugar: 38.5g | Vitamin A: 232IU | Vitamin C: 0.01mg | Calcium: 36.9mg | Iron: 1.1mg
“Dance Around the Kitchen” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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  1. Hi Kelsey, I just stumbled on your site and am ever soooo glad I did!!! Your recipes look totally awesome! My husband’s favorite pie is pecan, but unfortunately, he can no longer have any type of nuts. When I saw your oatmeal pie recipe it looks just like pecan and I am thrilled. His birthday is in March and I am going to surprise him with this pie for his 75th birthday. Can’t thank you enough. God Bless… Claudia

    1. Awww this just made me smile!!! 🙂 I hope you give this recipe a try, because I really think he will LOVE it!! Let me know if you do make it – I’d love to hear what you think! Thanks so much! -Kelsey

  2. Selkielass says:

    I have sorghum and Molasses, can I use the same quantity as corn syrup?