Karin Calloway

Food columnist for The Augusta Chronicle.

Substitute oatmeal for pecans in pie

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Pecan pie is the king of holiday pies in the South, but there are people who either don’t like or can’t eat nuts. That’s not a problem with this week’s recipe for Oatmeal Pie, which replaces the pecans with old-fashioned rolled oats for a tasty alternative that could become your new favorite holiday pie.

EMILY ROSE BENNETT/STAFF  EMILY ROSE BENNETT/STAFF
EMILY ROSE BENNETT/STAFF
EMILY ROSE BENNETT/STAFF

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.

WHAT’S COOKING?

Watch Karin prepare the recipe at noon Tuesdays on WJBF-TV (Channel 6) and Wednesdays during Good Morning Augusta.

SEND YOUR RECIPES

We’re looking for your best kitchen creation. Food writer Karin Calloway will re-create your dish, and we’ll feature it on the Wednesday food page of The Augusta Chronicle. Send your recipe and contact information to karin.calloway@gmail.com or write to Recipe Favorites, Newsroom, The Augusta Chronicle, P.O. Box 1928, Augusta, GA 30903-1928.


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