Amish Oatmeal Pie
A sweet, chewy pie of oats, coconut, eggs and brown sugar in a pastry shell, set into a custard-like filling.
The Method for Amish Oatmeal Pie
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Heat the oven to 175°C / 345°F. Roll out the pastry and line a 23 cm pie dish. Prick the base.
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Whisk the butter, sugar, golden syrup, eggs, vanilla, cinnamon and salt until smooth.
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Stir in the oats and coconut and pour into the pastry case.
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Bake for 40 minutes until the top is deep golden and the filling is just set. Cool for at least 1 hour before slicing.
Related guides: Prep, cook and total time · Pan and tin size.
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Keep an Eye on These
- Cover the pastry edge with foil if it browns too fast.
- Use rolled oats, not instant, for the best texture.
- Let the pie cool fully so it slices cleanly.
The Short Version
What does an oatmeal pie taste like? A pecan pie, but chewier. The oats float to the top as the pie bakes and make a crisp, golden layer, while the filling below stays soft and sticky, built on eggs, brown sugar, butter and golden syrup. The flavour is sweet, toasty and slightly caramelised.
The filling is mixed in one bowl. Melted butter is whisked with the sugar, syrup, eggs, vanilla and cinnamon, then rolled oats and desiccated coconut are stirred in. There are no nuts, which makes it a good stand-in for pecan pie when pecans are expensive or an allergy is involved. It is sweet, so slices should be thin.
Bake in the middle of the oven at 175°C / 345°F until the top is dark gold and the filling barely trembles. The pie will firm up as it cools, so leave it for at least an hour before slicing. Serve at room temperature, with lightly whipped cream to cut the sweetness.
On the Table Alongside
Whipped cream · Vanilla ice cream · Hot coffee · Cold milk
Keeping Amish Oatmeal Pie
Keeps at room temperature for 1 day and in the fridge for 3 days.
Questions People Ask
How long does Amish Oatmeal Pie take to make?
20 minutes of preparation and 40 minutes of cooking, plus 1 hour of Cooling, so allow 2 hours from start to finish. The recipe serves 8.
The Numbers per Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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