This old-fashioned oatmeal pie pairs nutty oats and chewy coconut with a gooey filling for a delicious twist on pecan pie. This easy recipe is made without corn syrup and will quickly become a family favorite!
Not to be dramatic, but my family takes our pie recipes very seriously. Don’t get between us and a slice of rhubarb pie. Or French coconut pie. Or…well, you get the idea.
It wasn’t too often that my mom added a new pie to the permanent rotation, but this oatmeal pie is one that she came across one year in an issue of Midwest Living magazine. Given its similarities to pecan pie — and the addition of coconut, a family-favorite ingredient — she added it to the to-try list immediately.
Let’s just say that we were obsessed at first bite and it was added to the “keeper” list, as my dad would say.
I’ve tweaked the original recipe a bit over the years, but the heart of the recipe remains the same, and it’s every bit as delicious as the original.
What is oatmeal pie?
Oatmeal pie is an old-fashioned recipe that is similar to pecan pie. Oats, coconut, and (optional) pecans are baked into a sweet, slightly custardy filling.
Many versions of this old-fashioned favorite use corn syrup in the filling. But my version, just like my mom’s pecan raisin pie, is made without any corn syrup. Instead, I use maple syrup, which adds a subtle flavor that plays perfectly with the nutty oats.
It’s like finding a way to turn a big stack of oatmeal cookies into a pie. It’s absolutely one of those pies you can imagine your grandma making.
The history of oatmeal pie is debated. Some say it was created in the South during the Civil War, while others say it was created by the Amish. Either way, the consensus seems to be that it was developed as a replacement to pecan pie when pecans were either in short supply or too expensive.
You may see it referred to as “poor man’s pecan pie” or “mock pecan pie.” The combination of the oats and coconut in the custardy filling give you a very similar feel to pecan pie, but without the nuts.
I like to add a handful of pecans to mine, but they are optional! Feel free to omit them to make this a nut-free pie.
Ingredients you’ll need
To make my oatmeal pie recipe, you will need:
- Large eggs
- Maple syrup: You could use honey, but it will change the flavor profile of the pie.
- Sugar: A combination of granulated sugar and light brown sugar, thought dark brown sugar will also work. You can use all granulated sugar if that’s all you have on hand.
- Milk: I have only made this pie with cow’s milk, but a non-dairy milk should work if you need a dairy-free alternative.
- Unsalted butter: Melted and cooled.
- Vanilla: You can use vanilla extract or vanilla bean paste.
- Sweetened flaked coconut: I have tried this recipe with unsweetened coconut and honestly, it just wasn’t as good. Use the sweetened stuff.
- Rolled oats: I like the chewiness that rolled oats add to this pie, but quick oats would also work. Do not use instant oats.
- Chopped pecans: These are optional. Feel free to omit them if you are baking for someone with an allergy.
- Unbaked pie shell: I prefer this pie with my homemade pie crust, but a store-bought pie crust will work fine! You can use a refrigerated crust or a frozen deep-dish crust. Since the filling is naturally gluten free, use your favorite gluten-free crust if you are feeding anyone with a gluten allergy or intolerance.
Scroll down to the recipe card for the full recipe, including ingredient amounts.
How to make this easy oatmeal pie
If you can stir things together and pour the filling into a pie crust, you can make this oatmeal pie. Seriously, it’s that easy.
In a large bowl, whisk together the eggs, maple syrup, and sugars until smooth and well combined. Whisk in the milk, melted butter, vanilla, and salt.
Switch over to a spatula and stir in the coconut, oats, and pecans (if using). Once that is well combined, place the pie shell on a rimmed baking sheet and pour in the filling.
Bake the pie at 350°F for 45-55 minutes. The oatmeal pie is done when the filling is evenly puffed and the center is set. It’s ok if there’s still a slight jiggle to the center.
If the pie crust is browning too quickly before the pie is done, cover the edges lightly with aluminum foil or a pie shield.
Let the pie cool on a wire rack before slicing and serving with a dollop of whipped cream or a scoop of vanilla ice cream.
Storage tips
Once the oatmeal pie has cooled, it can be covered and stored in the refrigerator for up to 3 days. It’s just as good cold from the fridge as it is at room temperature.
If storing the whole pie, I like to keep mine in a pie keeper. If there’s just a few slices left, I transfer them to an airtight container for storage.
You could also freeze this oatmeal pie if you are making it head of time. Since it is so similar to pecan pie, follow the same directions as my friend Megan lays out for freezing her maple pecan pie: freeze on a baking sheet until solid, then vacuum seal to store, and thaw in the fridge overnight before serving.
Old-Fashioned Oatmeal Pie
Equipment
Ingredients
- 3 large eggs
- ¾ cup maple syrup
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- ¼ cup milk
- 6 tablespoons unsalted butter melted and cooled
- 1 teaspoon vanilla extract or vanilla bean paste
- ¼ teaspoon fine sea salt
- 1 cup sweetened flaked coconut
- ¾ cup rolled oats
- ½ cup chopped pecans optional
- 1 9-inch unbaked pie shell
Instructions
- Preheat oven to 350°F.
- In a large bowl, whisk the eggs, maple syrup, and both sugars until smooth and well combined. Add the milk, butter, vanilla, and salt; whisk until well combined.3 large eggs, ¾ cup maple syrup, ½ cup granulated sugar, ¼ cup packed light brown sugar, ¼ cup milk, 6 tablespoons unsalted butter, 1 teaspoon vanilla extract or vanilla bean paste, ¼ teaspoon fine sea salt
- Switch to a spatula and stir in the coconut, oats, and pecans until well distributed.1 cup sweetened flaked coconut, ¾ cup rolled oats, ½ cup chopped pecans
- Set the pie shell on a rimmed baking sheet. Pour the filling into the pie shell; the pie will be quite full.1 9-inch unbaked pie shell
- Bake for 45-55 minutes or until the filling is evenly puffed and the center is set. Let the pie cool completely on a wire rack before serving.
Notes
- Pie can be served at room temperature or chilled in the refrigerator prior to serving.
- Cover and store leftovers in the refrigerator for up to 3 days.
- You can use a refrigerated pie crust, frozen pie crust, or half a recipe of my homemade pie crust for this pie.
- If the pie crust is browning too quickly before the pie is done baking, cover the edges lightly with foil or a pie shield.