And it tastes just like another classic we all know and love…
If you love or even remotely like pecan pie, then you definitely need to try this classic Amish oatmeal pie. While you might read that and wonder why the heck we’re putting oatmeal into a pie – hang in there with us! – it’s actually a surprising, but amazing substitution that goes back to the 1800s. At certain times in history, during the Civil War, for example, pecans and other nuts were very expensive and hard to find, and people needed to come up with creative, new ways to make delicious desserts…and thank goodness for their innovation, because otherwise we wouldn’t have this tasty, pecan pie-esque Amish pie.
Brown sugar is the heart of this dish’s flavor, and, when combined with the oats and everything else, creates the ooey-gooey filling that is so similar to pecan pie (- but without any corn syrup)! The next best thing about this, or maybe it’s the best thing depending on what your favorite part of eating pie is, is the crispy topping that forms once the pie is baked.
Scooping up a spoonful and biting into the crunchy, caramelized topping is so. good. Take our word for it, you might end up setting your pecan pie recipe aside for a while so that you can fully focus on this beauty – you won’t be disappointed!
Amish Oatmeal Pie
1 hour 15 minutes
- 1 1/4 cups brown sugar, packed
- 3/4 cup old-fashioned rolled oats
- 3/4 cup milk
- 1/2 cup sugar
- 3 large eggs, beaten
- 3 tablespoons unsalted butter, room temperature
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 unbaked pie shell
- vanilla ice cream, optional
- Preheat oven to 350º F and line a pie dish with unbaked pie crust.
- In a large bowl, stir together brown sugar, oats, sugar and salt, then stir in milk, beaten eggs, butter and vanilla extract. Continue stirring until fully combined.
- Pour mixture into pie shell, then place in oven.
- Bake for 45-50 minutes, or until pie is cooked through.
- Remove from oven and let cool 10-15 minutes, then serve with ice cream or whipped cream.
Recipe adapted from Tastes Of Lizzy T