Old fashioned oatmeal pie is sometimes described as the “poor man’s pecan pie” as it is essentially the same, except it swaps out pecans for less expensive oats. The resulting pie has a toasty, brown sugar flavor reminiscent of crumble bars, which is why I figured the addition of tart raspberries would pair nicely. This recipe is super simple and only takes a few minutes to put together if you use a store-bought crust. If you are making your own crust, I recommend our own Tish Boyle’s recipe. Gussied up with a scoop of vanilla ice cream (or my honey ice cream), this homey pie will surely be a hit.

Makes one 9-inch pie


  • 1 cup (90 grams) old-fashioned rolled oats
  • 1/2 cup (45 grams) unsweetened shredded coconut
  • 1/2 cup (59 grams) chopped walnuts
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon salt
  • 3 eggs (150 grams)
  • 1 cup (328 grams) dark corn syrup
  • 4 tablespoons butter, melted
  • 1/2 cup (100 grams) brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup (166 grams) fresh raspberries
  • 1 unbaked pie crust, homemade or store-bought


Make the Pie:

  1. Preheat the oven to 350˚F. Set the unbaked pie crust on a half sheet pan and set aside.
  1. Whisk to combine the oats, coconut, walnuts, flour and salt in a small mixing bowl and set aside.
  1. In a separate medium sized mixing bowl, whisk the eggs, corn syrup, butter and brown sugar together and once combined, add the vanilla.
  1. Add the oat mixture to egg mixture and stir with a spoon or spatula until just combined. Gently fold in the raspberries.
  1. Pour the mixture into the pie crust and bake for 60 to 65 minutes, rotating the pan halfway through. The mixture should be set and golden brown and a knife inserted should come out clean.


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AnnMarie Mattila
AnnMarie Mattilahttps://pastryathome.com
AnnMarie Mattila is a writer for Pastry Arts Magazine, as well as a freelance baker and pastry chef in New York. She has a master’s degree in Food Studies from New York University and is also a graduate of the Institute of Culinary Education.

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