Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 unbaked 9-inch pie shell (deep-dish, homemade or store-bought)
- 3 large eggs
- 1/2 cup (113 g) unsalted butter, melted and slightly cooled
- 1 cup light corn syrup
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 tbsp heavy cream or whole milk
- 1 1/2 cups old-fashioned rolled oats
- 1 tsp pure vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
- 1/2 tsp fine salt
- Optional for serving: lightly sweetened whipped cream or vanilla ice cream
Do This
- 1. Preheat oven to 350°F (175°C). Place a rack in the lower-middle position. Set unbaked pie shell on a baking sheet.
- 2. In a large bowl, whisk eggs until smooth. Whisk in melted butter, corn syrup, brown sugar, granulated sugar, cream, vanilla, cinnamon, nutmeg, and salt until well combined.
- 3. Stir in rolled oats until evenly coated and the mixture is thick and glossy.
- 4. Pour filling into the unbaked pie shell, smoothing the top with a spatula.
- 5. Bake at 350°F (175°C) for 45–50 minutes, until the edges are set, the top is deep golden, and the center has a slight jiggle.
- 6. If crust edges brown too quickly, cover them loosely with foil during the last 15–20 minutes.
- 7. Cool completely on a wire rack (at least 2 hours) before slicing. Serve plain, with whipped cream, or with ice cream.
Why You’ll Love This Recipe
- All the cozy, caramel flavors of pecan pie, but with chewy oats instead of nuts.
- Simple pantry ingredients that come together in one bowl for an easy, impressive dessert.
- The filling bakes into a gooey, toffee-like center with a lightly crisp, golden top.
- Perfect make-ahead holiday or potluck pie that slices beautifully once cooled.
Grocery List
- Produce: None needed (unless you want berries for serving).
- Dairy: Unsalted butter, heavy cream or whole milk, optional whipped cream or ice cream for serving.
- Pantry: Unbaked 9-inch pie crust, old-fashioned rolled oats, light corn syrup, light brown sugar, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, salt.
Full Ingredients
For the Pie
- 1 unbaked 9-inch pie shell, deep-dish style (homemade or good-quality store-bought)
- 3 large eggs, at room temperature if possible
- 1/2 cup (113 g) unsalted butter, melted and cooled until just warm
- 1 cup (240 ml) light corn syrup
- 3/4 cup (150 g) packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 2 tbsp (30 ml) heavy cream or whole milk
- 1 1/2 cups (about 135 g) old-fashioned rolled oats (not quick-cooking and not steel-cut)
- 1 tsp pure vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional, but delicious)
- 1/2 tsp fine sea salt or table salt (or 3/4 tsp kosher salt)
Optional For Serving
- Lightly sweetened whipped cream
- Vanilla ice cream
- A pinch of flaky sea salt on each slice for contrast
Step-by-Step Instructions
Step 1: Prepare the oven and pie shell
Place an oven rack in the lower-middle position, which helps the bottom crust bake through and stay crisp. Preheat the oven to 350°F (175°C).
Place your unbaked 9-inch deep-dish pie shell on a sturdy baking sheet. This makes it easier to move the pie in and out of the oven and helps the bottom heat more evenly. If you are using frozen store-bought crust, let it thaw just until pliable, according to package directions, but keep it cold so it bakes up flaky.
Step 2: Melt the butter and prep your ingredients
Melt the 1/2 cup (113 g) unsalted butter in a small saucepan over low heat or in short bursts in the microwave. Set it aside to cool until it is warm but not piping hot; if it is too hot, it can scramble the eggs.
Measure out the oats, sugars, corn syrup, cream, and spices so everything is ready to go. Having ingredients prepped makes the mixing step quick and smooth, and helps prevent overworking the filling once you add the oats.
Step 3: Mix the custard base
In a large mixing bowl, crack in the 3 eggs. Whisk them well until the yolks and whites are fully combined and slightly frothy; this helps the filling bake up evenly.
Gradually whisk in the melted (but not hot) butter. Then add the light corn syrup, light brown sugar, granulated sugar, heavy cream or milk, vanilla extract, cinnamon, nutmeg (if using), and salt. Whisk until the mixture is completely smooth and glossy, with no streaks of egg or lumps of sugar. This sweet, buttery custard base is what will turn into that gooey, caramel-like filling in the oven.
Step 4: Fold in the oats
Add the 1 1/2 cups rolled oats to the bowl. Switch to a silicone spatula or wooden spoon and stir gently until all the oats are evenly coated and suspended in the custard. The mixture will look thick and spoonable, with the oats distributed throughout.
Let the filling stand for 3–5 minutes. This brief rest allows the oats to hydrate slightly, which helps them bake up pleasantly chewy instead of hard, and keeps them from floating entirely to the top.
Step 5: Fill the crust and get ready to bake
Give the filling a final gentle stir, then pour it into the unbaked pie shell, scraping the bowl so you do not miss any of the caramel-like mixture. Smooth the top lightly with the back of a spoon or a spatula so the oats are in an even layer.
If you like, you can lightly crimp or decorate the edges of the crust at this point. For extra insurance against over-browning, you may also prepare a ring of foil or a pie crust shield to place over the edges partway through baking.
Step 6: Bake until set with a gentle jiggle
Transfer the baking sheet with the pie to the preheated oven. Bake at 350°F (175°C) for 45–50 minutes. Start checking around 40 minutes. The pie is done when:
- The edges of the filling are puffed and set.
- The top is deep golden brown with a slightly crackly, caramelized appearance.
- The center still has a slight, even jiggle when you gently nudge the pan, but does not slosh.
If the crust edges brown too quickly, loosely cover just the rim with strips of foil or a pie shield during the last 15–20 minutes of baking. Avoid overbaking; the filling will firm up more as it cools.
Step 7: Cool completely and serve
Remove the pie from the oven and place the baking sheet on a wire cooling rack. Let the pie cool completely at room temperature, at least 2 hours, and preferably 3–4 hours. This cooling time is essential for the filling to set to that perfect gooey-but-sliceable, toffee-like texture.
Once cooled, slice with a sharp knife, wiping the blade between cuts for the cleanest slices. Serve plain, or add a dollop of softly whipped cream, a scoop of vanilla ice cream, and/or a tiny pinch of flaky sea salt on top of each slice. Enjoy at room temperature or slightly warmed.
Pro Tips
- Use old-fashioned oats. Old-fashioned rolled oats give the best chewy texture. Quick oats can make the filling more dense and pasty, and steel-cut oats will not soften enough.
- Do not skip the cooling time. The pie will seem very soft when it first comes out of the oven. It needs several hours to fully set; slicing too early will give you a runny center.
- Protect the crust. Every oven is different. If your crust tends to brown fast, shield the edges early (even at the 20–25 minute mark) to keep them golden, not burnt.
- Check doneness by jiggle, not by toothpick. A toothpick will always come out sticky from this type of pie. Instead, look for a set edge and a gentle, uniform wobble in the center.
- Serve slightly warmed for extra gooeyness. A quick 10–15 seconds in the microwave (for a single slice) brings back that just-baked, caramel-like softness.
Variations
- Chocolate Chip Amish Oatmeal Pie: Fold 1/2 cup semi-sweet chocolate chips into the filling along with the oats. The chocolate will create melty pockets throughout the chewy filling.
- Coconut Oatmeal Pie: Replace 1/2 cup of the oats with 1/2 cup unsweetened shredded coconut. The coconut adds a toasty, nutty note and even more texture.
- Maple-Walnut Oatmeal Pie: Replace 1/4 cup of the corn syrup with 1/4 cup pure maple syrup, and stir in 1/2 cup chopped toasted walnuts with the oats. This variation leans into classic maple and nutty flavors while keeping the Amish-style texture.
Storage & Make-Ahead
Let the pie cool completely, then cover loosely with foil or plastic wrap.
At room temperature: The pie keeps well for up to 2 days at cool room temperature, ideally under a cake dome or lightly covered to prevent drying out.
In the refrigerator: For longer storage, refrigerate up to 4–5 days. Allow slices to come to room temperature or warm them briefly before serving for the best texture.
To freeze: Cool the pie completely. Wrap the whole pie (or individual slices) tightly in plastic wrap, then in foil. Freeze for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature. The crust will be slightly softer but still tasty.
This pie is an excellent make-ahead dessert: bake it the day before serving, cool completely, cover, and store at room temperature. The flavors deepen and the texture improves by the next day.
Nutrition (per serving)
Approximate values for 1 of 8 slices (without whipped cream or ice cream): about 480 calories; 22 g fat (12 g saturated); 66 g carbohydrates; 3 g protein; 2 g fiber; 41 g sugars; 260 mg sodium. Actual values will vary based on specific ingredients and crust used.
