Old-Fashioned Oatmeal Pie

A delicious alternative to pecan pie, this old-fashioned oatmeal pie pairs oats and coconut with a gooey filling. This easy pie will quickly become a family favorite!

Prep Time 10

Cook Time 55

Total Time 1 5

Servings

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

US Customary - Metric

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.

Nutrition