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Our kids love oatmeal cookies, and this ooey-gooey crackle-top pie captures all the best flavors of a freshly baked oatmeal cookie in a dessert that is decidedly grown up. Our kids can’t get enough of it, and neither can the adults! This pie is a great alternative to pecan pie, equally as delicious and made with pantry staples so it’s easy to whip up for a special occasion or bake sale!

We love the golden brown color and the crackly top, but it’s hard to resist not topping it off with whipped cream or cool vanilla ice cream. Any way you serve it, be prepared to make this easy recipe regularly after your family gets a taste. This pie breaks with tradition but is the perfect alternative to pecan.

Serves 8-10

15 minutes, active; 1 hour 20 minutes, inactive

  • 9 inch refrigerated pie crust
  • 4 large eggs
  • 1 cup light corn syrup
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup dark brown sugar
  • 2 tablespoons flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup quick-cooking oats
  1. Preheat oven to 350°F.
  2. Beat eggs in large bowl. Add corn syrup, butter and vanilla, and continue beating until combined.
  3. Whisk brown sugar, flour, spices and salt together in a separate bowl. Pour brown sugar mixture into wet ingredients, and whisk until thoroughly blended. Fold in oats.
  4. Line a 9-inch pie pan with unbaked pie crust, and crimp edges. Pour filling into crust.
  5. Bake in center of preheated oven for 45 - 50 minutes, or until knife inserted in center of pie comes out clean. Let cool for at least 30 minutes at room temperature before serving.

Recipe adapted from She Wears Many Hats

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