The custard base for the pie is the one I use for my favorite pecan pie, and the pie separates just like a traditional pecan pie, with the oatmeal on the top and the sweet, golden custard on the bottom. It’s kind of like a cross between pecan pie and a big oatmeal cookie.
There are a couple of ways to vary the pie.
First, you can reduce the oats to 1/2 cup and then add 1/2 cup of sweetened coconut. Second, you can add 1/2 cup of chocolate morsels.
The pie slices easily if you let it cool on a wire rack and then refrigerate it for a couple of hours before slicing. You can make the pie a day ahead and refrigerate it overnight, but I like serving it on the same day it is baked.
OATMEAL PIE
3 large eggs
½ cup brown sugar
½ cup granulated sugar
½ teaspoon salt
1 cup light or dark corn syrup
¼ cup (½ stick) butter, melted and set aside to cool slightly
1 teaspoon vanilla extract
1 cup old-fashioned rolled oats
2 tablespoons all-purpose flour
1 whole unbaked 9-inch pie crust
Heat oven to 350 degrees. Beat the eggs in a large bowl. Stir in the sugars, salt and then add the corn syrup, butter and vanilla.
Combine the oats and flour in another bowl. Add the oat mixture to the creamed mixture and mix until blended. Pour into a prepared pie crust. Top with chopped pecans, if using, and bake for 45-50 minutes, until the center is set.
Cool completely on a wire rack and then refrigerate. Makes 1 pie.
