1 prebaked 9-inch pie shell (use pat-in-pan pie crust)
4 eggs
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup light corn syrup
2 tablespoons (1/4 stick) butter, melted
1 teaspoon grated orange rind (optional)
1 teaspoon vanilla extract
1 cup one-minute quick oatmeal, (uncooked)


Oatmeal Pie is a classic dessert among the Amish and Mennonites in northern Indiana. It is likened to a budget version of pecan pie, which isn't fair; it is certainly good enough to stand on its own. This version has a rich delicate bottom custard and a top rather like a chewy oatmeal cookie. The orange is only optional, not traditional.

Preheat the oven to 350 degrees. Set out pie shell. In a large bowl, beat the eggs until frothy. Combine the sugar, flour, cinnamon, and salt in a small bowl. Add to the eggs and blend. Add the corn syrup, melted butter, orange rind, and vanilla and blend again. Mix in the oatmeal, and pour into the baked pie crust. Bake for 45 minutes. Let cool completely and serve at room temperature.

Teri August