Old Fashion Oatmeal Pie

From: Erin R.

On Aug 23, 2009

Very nice pie. I'm afraid corn syrup gives me the willies so I used half honey and half light molasses instead, and I loved the pronounced molasses flavor. I also used splenda instead of sugar and it worked fine. I did have to cook it an hour to get it all the way done. My family was a little suspicious when I told them what I was bringing to dinner, picturing a bowl of cooked oatmeal dumped into a pie crust. (grin) But they were all pleasantly surprised and kept cutting little slivers to nibble on through the rest of the evening. I believe we have a winner on our hands, my friends.

From: WyomingMoonDust

On Jun 4, 2009

If you like pecan pie, you're gonna love this. I do this instead, this is my third time making it, kept forgetting to rate it until today I do this instead of pecan pie. Its heart healthiness is a pleaser to my husband who has to watch his cholestrol. I have made this for a friend in town who is allergic to nuts as well. I prefer the oatmeal pie over a pecan pie myself. I do use Irish Oats. I tend to bake it at 325 for 1 1/2 hours. That's my only change and the bake time is due to my oven being vented from the outside. Fifthwheel Oven Which is on target with temp.. just can get cooler being vented from outside.. Anyway.. Its a great recipe and a taste from the past. Tysvm Steven

From: luvmybge

On Apr 29, 2002

Yummy... I made this for my family yesterday. They loved it. When you cut into this pie it's ooey gooey (if that's a word)..lol. So nice and moist with a wonderful texture. Surely this is a 'keeper' in my recipe file. Thanks so much for sharing this recipe.

From: TheDancingCook

On Jan 18, 2002

Easy and tastes wonderful. If anyone reading this is from Eastern PA, (Lehigh Valley Area), this tastes like Moravian Coffee Cake, but in a pie form with extra moistness. I will definitely be making this again.