Oatmeal Pie with Pecans and Coconut | CookOS

Oatmeal Pie

Name: Oatmeal Pie with Pecans and Coconut
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 3 servings
Cuisine: American
Ingredients: 1/2 cup salted butter, melted; 1 cup milk; 3 large eggs; 2 cups granulated sugar; 1 tsp vanilla extract; 1 cup light corn syrup; 1 1/2 cups quick-cooking oats; 1 cup chopped pecans; 1 cup shredded sweetened coconut; 3 (9-inch) regular unbaked pie shells; Chocolate chips, for topping; Peanut butter chips, for topping; Vanilla ice cream, for serving

Oatmeal pie is a sweet and chewy custard-based dessert loaded with quick-cooking oats, pecans, and shredded coconut. This recipe yields three pies, making it ideal for batch baking, gifting, or freezing.

🌍American 🏷️Oatmeal pie 🏷️Pecan pie 🏷️Dessert 🏷️Pie 🏷️Oats Pecans

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Total

Servings

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

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From TikTok · by dinnerin321

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Ingredients

1/2 cup salted butter, melted
1 cup milk
3 large eggs
2 cups granulated sugar
1 tsp vanilla extract
1 cup light corn syrup
1 1/2 cups quick-cooking oats
1 cup chopped pecans
1 cup shredded sweetened coconut
3 (9-inch) regular unbaked pie shells
Chocolate chips, for toppingoptional
Peanut butter chips, for toppingoptional
Vanilla ice cream, for servingoptional

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Instructions

1
Preheat your oven to 350°F (175°C).
2
In a large mixing bowl, whisk together the melted butter and milk.
3
Whisk in the eggs until well combined.
4
Add the granulated sugar and whisk until smooth.
5
Stir in the vanilla extract and corn syrup.
6
Using a spatula, fold in the quick-cooking oats, chopped pecans, and shredded coconut until just combined.
7
Pour the filling, dividing it evenly among the three unbaked pie shells.
8
If desired, sprinkle chocolate chips or peanut butter chips over the top of the pies.
9
Bake for 48 to 52 minutes, or until the filling is set and the top is golden brown.
10
Let the pies cool on a wire rack before slicing. Serve as is or with a scoop of vanilla ice cream.

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Tips & Notes

Pro tips

Use unbaked pie shells directly from the freezer—no thawing needed. This prevents the crust from becoming soggy.
Whisk the filling ingredients until smooth and fully combined before pouring into shells to avoid lumps in the custard.
Divide the filling evenly among all three pies using a measuring cup for consistent baking and doneness.
Cool pies at room temperature for at least 2 hours before slicing to allow the custard to fully set; chilling overnight improves texture.

Substitutions

light corn syrup → dark corn syrup (deeper molasses flavor, slightly less sweet)
shredded sweetened coconut → unsweetened coconut (reduce sugar by 1/4 cup to balance)
quick-cooking oats → old-fashioned rolled oats (texture will be chunkier; may increase bake time by 5 minutes)
pecans → walnuts (1:1 swap; slightly more assertive flavor)

Storage & make-ahead

Store cooled pies covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze unbaked pies up to 1 month or baked pies up to 3 months; thaw at room temperature and reheat gently if desired.

Common Questions

Can I freeze oatmeal pie?

Yes. Bake completely, cool, wrap tightly, and freeze for up to 3 months. Thaw at room temperature before serving or reheat gently in a 300°F oven for 15–20 minutes.

What's the difference between quick-cooking and rolled oats?

Quick-cooking oats are finer and blend into the filling more seamlessly. Rolled oats are thicker and will create a more textured pie. Quick-cooking is recommended for this recipe.

Can I use salted or unsalted butter?

The recipe calls for salted butter (1/2 cup). If using unsalted, add 1/4 tsp salt to the filling to maintain flavor balance.

How do I know when the pies are done?

Bake until the filling is set but slightly jiggly in the very center—about 50–60 minutes at 350°F. The top should be lightly golden. Don't overbake or the custard will crack.