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Whole baked Amish oatmeal pie with golden oat filling and a crimped pastry crust

Amish Oatmeal Pie

A sweet oatmeal pie with brown sugar, chewy rolled oats, and a golden pastry crust. Stir the filling together in one bowl and bake it in an unbaked pie shell.
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Prep Time 10 minutes
Cook Time 45 minutes
Cooling 10 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8 slices

Equipment

  • Pie dish that fits the unbaked shell
  • Large mixing bowl
  • Small bowl
  • Whisk
  • Spoon
  • Pie server

Ingredients
  

For the filling

  • 1 1/4 cups brown sugar packed
  • 3/4 cup old-fashioned rolled oats
  • 3/4 cup milk
  • 1/2 cup sugar
  • 3 large eggs beaten
  • 3 tablespoons unsalted butter room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt

For the crust

  • 1 unbaked pie shell

To serve (optional)

  • vanilla ice cream optional

Instructions
 

  • Preheat the oven to 350°F. Fit the unbaked pie shell into a pie dish that fits the shell. Do not prebake the pastry.
    An unbaked pastry shell with a crimped edge fitted into a white pie dish
  • In a large bowl, stir together the brown sugar, old-fashioned rolled oats, sugar, and salt. Break up any large brown sugar clumps.
    Rolled oats mixed with brown sugar, granulated sugar, and salt before adding the wet ingredients
  • Beat the three large eggs in a small bowl until the yolks and whites are blended.
    Three beaten eggs in a small bowl ready to add to the oatmeal pie filling
  • Add the milk, beaten eggs, room-temperature butter, and vanilla extract to the dry mixture. Stir until fully combined, working the soft butter into the filling and scraping around the bowl.
    Loose brown sugar oatmeal pie filling with milk, beaten eggs, butter, and vanilla mixed in
  • Pour the mixture into the unbaked pie shell. Scrape in the oats and liquid, then spread the oats evenly through the filling.
    Raw oatmeal pie filling poured into an unbaked pastry shell before baking
  • Bake for 45–50 minutes, or until cooked through. The top should look set and golden brown rather than visibly wet. If the pastry edge browns too quickly, cover just the edge loosely with foil.
    Baked oatmeal pie with a set golden-brown oat surface and golden pastry edge
  • Remove the pie from the oven and let cool for 10–15 minutes. Support warm slices with a broad pie server.
    A slice of Amish oatmeal pie on a pie server showing the oat filling and pastry base
  • Serve plain or with optional vanilla ice cream. Whipped cream is another serving option from the original method.
    A slice of Amish oatmeal pie with a small scoop of optional vanilla ice cream

Notes

Yield estimate: Approximately 8 slices; the original recipe did not specify a serving count.
Timing estimate: Allow about 10 minutes for preparation, 45–50 minutes for baking, and 10–15 minutes for cooling before serving, or about 65–75 minutes total. The displayed card uses the lower end of those ranges.
Use old-fashioned rolled oats and room-temperature unsalted butter. The pie shell stays unbaked until the filling is added.
Keyword Amish oatmeal pie, brown sugar oatmeal pie, oatmeal pie