OLD-FASHION OATMEAL PIE
This great pie recipe goes back over 100 years. The recipe came from my grandmother's grandmother who was living in Charleston, South Carolina during the 1860's. Family history has it, that during the Civil War, since pecans were in short supply in the South, oatmeal was substituted for the traditional pecan pie and the results were astonishing. Now served at every family gathering since that time.
Provided by Steven L.
Categories Pie
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Beat eggs until frothy.
- Combine sugar, flour, cinnamon and salt in a small bowl.
- Add eggs; mix well.
- Add corn syrup, melted butter, and vanilla.
- Mix oatmeal.
- Pour into uncooked shell.
- Bake for 45 minutes.
OATMEAL PIE II
Steps:
- Beat together the eggs, sugar, salt, butter, and syrup together. Stir in oats.
- Pour into the unbaked pastry shell and bake in a preheated 350 degrees F (175 degrees C) oven until set, about 45 minutes to 1 hour. Let cool before cutting.
Nutrition Facts : Calories 420.1 calories, Carbohydrate 63.4 g, Cholesterol 90.1 mg, Fat 17.7 g, Fiber 1.8 g, Protein 5.2 g, SaturatedFat 7.4 g, Sodium 344.3 mg, Sugar 16.9 g
OATMEAL PIE IV
Steps:
- Mix together eggs, corn syrup, brown sugar, coconut, oats, butter or margarine, and salt. Pour into the unbaked pie shell.
- Bake at 325 degrees F (165 degrees C) for 45 minutes, or until golden in color and knife inserted in center comes out clean.
Nutrition Facts : Calories 392.4 calories, Carbohydrate 60.2 g, Cholesterol 61.8 mg, Fat 16.3 g, Fiber 2 g, Protein 4.2 g, SaturatedFat 7.2 g, Sodium 195.2 mg, Sugar 21.9 g
OATMEAL CREAM PIES
This homemade version of the Little Debbie cookies are chock-full of real oats and studded with nuts and raisins. The cream filling is a simple cream cheese frosting that's just sweet enough. Keep the cookies in the fridge in an airtight container so that the filling stays firm, but let them stand at room temperature for a few minutes before eating.
Provided by Samantha Seneviratne
Categories dessert
Time 1h20m
Yield 12 sandwich cookies
Number Of Ingredients 18
Steps:
- Make the cookies: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- In a medium bowl, whisk together the oats, flour, cinnamon, baking powder, salt and baking soda.
- In a large bowl, beat the butter and sugars together with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla and beat to combine. Beat the flour mixture into the butter mixture. Fold in the raisins and walnuts.
- Scoop the dough in 2-tablespoon scoops onto the prepared baking sheets, spacing them at least 2 inches apart.
- Bake on the upper and lower oven racks until the cookies are set and golden brown, 12 to 14 minutes, rotating the sheets halfway through. Transfer the baking sheets to wire racks and let the cookies cool completely.
- Meanwhile, prepare the cream: In a large bowl, beat the cream cheese and butter together with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Beat in the sugar on low speed, then beat in the vanilla extract and salt. Transfer half of the cookies, flat-side up, to a work surface and top each with some of the cream filling, then top with another cookie flat-side down. Refrigerate the cookies for 20 minutes to firm up the cream filling before serving.
APPLE PIE OATMEAL WITH BRULEED CRUST
Provided by Bobby Flay
Time 27m
Yield 2 servings
Number Of Ingredients 11
Steps:
- For the apples and cranberries: Combine the water, sugar, cinnamon, cranberries, and salt in a small saucepan and bring to a boil over high heat. Cook until the sugar is completely dissolved, about 1 minute.
- Add the apples, reduce the heat to medium and cook, stirring occasionally, until the apples are soft but still retain some of their shape and the mixture has thickened, about 10 minutes. Set aside while you make the oatmeal.
- For the oatmeal: Preheat the broiler. Put the milk in a medium saucepan and bring to a boil over high heat. Stir in the oatmeal, orange zest, and salt and cook until the mixture thickens, about 2 minutes. Cover and let sit for 2 minutes. The oatmeal should be slightly loose, it will continue to thicken under the broiler.
- Divide half of the apple mixture between 2 10-ounce ramekins. Divide half of the oatmeal between the 2 ramekins and spoon on top of the apple mixture. Place the remaining apple mixture on top of the oatmeal then top the apple mixture with the remaining oatmeal. Smooth out the top of the oatmeal and sprinkle 1 tablespoon of the sugar evenly over the top of each.
- Place the ramekins on a baking sheet and place until the broiler. Broil until the sugar is golden brown and bubbly and completely melted, about 2 minutes. Remove from the oven and let rest a few minutes before serving.
BLACK BOTTOM OATMEAL PIE
Provided by Emily Elsen
Categories Chocolate Dessert Bake Oat Oatmeal Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes one 9-inch pie
Number Of Ingredients 24
Steps:
- For the crust:
- 1. Stir the flour, salt, and sugar together in a large bowl. Add the butter pieces and coat with the flour mixture using a bench scraper or spatula. With a pastry blender, cut the butter into the flour mixture, working quickly until mostly pea-size pieces of butter remain (a few larger pieces are okay; be careful not to overblend).
- 2. Combine the water, cider vinegar, and ice in a large measuring cup or small bowl. Sprinkle 2 tablespoons of the ice water mixture over the flour mixture, and mix and cut it in with a bench scraper or spatula until it is fully incorporated. Add more of the ice water mixture, 1 to 2 tablespoons at a time, using the bench scraper or your hands (or both) to mix until the dough comes together in a ball, with some dry bits remaining. Squeeze and pinch with your fingertips to bring all of the dough together, sprinkling dry bits with more small drops of the ice water mixture, if necessary, to combine. Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour, preferably overnight, to give the crust time to mellow.
- 3. On a lightly floured work surface, roll out dough to form a round that is 2 to 3 inches larger than your pan, and about 1/8 inch in thickness. Transfer dough to pie pan and trim overhang to 1 to 1 1/2 inches. Transfer to freezer for 20 minutes. Position racks in bottom and middle racks and preheat over to 425°F. When crust has been in freezer for 10 minutes, remove and line it tightly with aluminum foil.
- 4. Pour the pie weights or beans into the pan and spread them so they are concentrated more around the edge of the shell than in the center. Place the pan on the preheated baking sheet and bake for 20 minutes, until the crimped edges are set but not browned. Remove the pan and the baking sheet from the oven, lift out the foil and pie weights, and let the crust cool for a minute. Use a pastry brush to coat the bottom and sides with a thin layer of egg white glaze to moistureproof the crust. Return the pan, on the baking sheet, to the oven's middle rack and continue baking for 3 more minutes. Remove and cool completely before filling.
- For the filling:
- 5. Reduce the oven to 350°F. Spread the oats on a rimmed baking sheet and toast in the oven for 10 to 12 minutes, stirring occasionally. Set aside to cool. Reduce the oven temperature to 325°F.
- 6. To make the ganache layer, bring the heavy cream just to a boil over medium heat in a heavy-bottomed saucepan. Remove from the heat and pour in the chocolate pieces. Swirl the cream around to distribute and cover the chocolate; let sit for 5 minutes. Whisk gently until smooth. Scrape the ganache into the cooled pie shell and spread evenly over the bottom. Place the shell in the freezer to set the ganache while making the filling.
- 7. In a large bowl, whisk together the brown sugar, ginger, salt, and melted butter. Add the corn syrup, vanilla, and cider vinegar and whisk to combine. Add the eggs one at a time, blending well after each addition. Stir in the cooled oats.
- 8. Place the ganache-coated pie shell on a rimmed baking sheet and pour in the filling. Bake on the middle rack of the oven for about 55 minutes, rotating 180 degrees when the edges start to set, 30 to 35 minutes through baking. The pie is finished when the edges are set and puffed slightly and the center is slightly firm to the touch but still has some give (like gelatin). Allow to cool completely on a wire rack, 2 to 3 hours. Serve slightly warm or at room temperature.
OLD FASHIONED OATMEAL PIE
Sweet, soft and gooey in all the right ways, this Old Fashioned Oatmeal Pie is a simple dessert recipe that can be prepared and in your oven in just minutes! A rich, brown sugar flavor with wholesome oats, it's best served warm with some vanilla ice cream!
Provided by Kathy
Categories Dessert
Number Of Ingredients 7
Steps:
- Preheat oven to 325 and line a 9" baking pan with a pie crust. Crimp the edges and set aside.
- Add oatmeal, corn syrup, brown sugar and eggs to a bowl and mix well.
- Stir in butter and salt and mix well until no longer clumpy.
- Pour into prepared crust.
- Bake for 45 minutes. Crust should be browned and center will be jiggly but will firm up when it cools. Let stand to cool completely or just until warm.
Nutrition Facts : Calories 333 kcal, ServingSize 1 serving
OATMEAL PIE
This delicious pie recipe came from my mother. My husband especially enjoys it during the holidays. I have shared the pie crust with many others because it's flaky and so easy to roll out. We even use it at our children's school when apple pies are made for a fund-raiser.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine sugar, corn syrup, oats, coconut, butter, eggs and vanilla. Pour into crust. Bake at 350° for 15-20 minutes. Arrange pecans on top of pie; bake 30 minutes more or until well browned.
Nutrition Facts : Calories 477 calories, Fat 30g fat (13g saturated fat), Cholesterol 89mg cholesterol, Sodium 272mg sodium, Carbohydrate 51g carbohydrate (26g sugars, Fiber 2g fiber), Protein 5g protein.
OATMEAL PIE SHELL
This shell is simplicity itself. Make your own oat flour by spinning oatmeal in a coffee grinder. I served Ratatouille Walnut Tart, a great Recipezaar recipe, in this shell.
Provided by Marty in Minnesota
Categories Dessert
Time 25m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 325 degrees. Lightly grease pan with your favorite oil.
- Mix flour and hot water. Press mixture into pie pan. It will be quite sticky, but a little oil on your fingers will allow you to spread the dough around the pan.
- Prick with fork all over. Bake 15 minutes.
OATMEAL PIE
I was hooked on this pie from the first bite! It has become a tradition at our Thanksgiving dinners. I use a little less sugar than the recipe calls for, but you may want to follow the recipe the first time.
Provided by Neaner
Categories Pie
Time 1h
Yield 1 9inch pie
Number Of Ingredients 12
Steps:
- Cream together sugars and butter.
- Add remaining ingredients except nuts and mix well.
- Pour into unbaked pie shell.
- Sprinkle nuts on top.
- Bake 375* for 45 minutes or until inserted knife comes out clean.
Nutrition Facts : Calories 4279.5, Fat 243.3, SaturatedFat 128.4, Cholesterol 650.2, Sodium 1841, Carbohydrate 513.6, Fiber 27, Sugar 278, Protein 46.9
OATMEAL PIE
Old-fashioned dessert alert! A sweet, decadent pie topped with crunchy oats.
Provided by Stacie
Categories Desserts
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 350F.
- Mix all ingredients together in a large bowl. Pour into pie shell.
- Bake for 55 minutes. Let cool before serving.
Nutrition Facts : Calories 537 calories, Carbohydrate 80.4 grams carbohydrates, Cholesterol 86.7 milligrams cholesterol, Fat 21 grams fat, Fiber 1.9 grams fiber, Protein 6.7 grams protein, SaturatedFat 8.8 grams saturated fat, ServingSize 1 slice, Sodium 602.5 milligrams sodium, Sugar 52.6 grams sugar, UnsaturatedFat 10.7 grams unsaturated fat
OATMEAL PIE
This looks and tastes just like pecan pie, but it's made with oatmeal. My mom by marriage gave this recipe to me over 40 years ago. There's not a family get together without someone bringing one for our family dinners.
Provided by Jenny Busch
Categories Desserts Pies Vintage Pie Recipes Chess Pie Recipes
Time 1h30m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine corn syrup, sugar, eggs, melted margarine and vanilla. Mix in the oatmeal. Pour filling into pie shell.
- Bake in preheated oven for 60 minutes, or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 313.4 calories, Carbohydrate 47.9 g, Cholesterol 55.8 mg, Fat 12.5 g, Fiber 1.5 g, Protein 4.1 g, SaturatedFat 2.8 g, Sodium 182.9 mg, Sugar 22 g
OATMEAL WHOOPIE PIES
I made these sweet little numbers over the weekend, and they were gone within twenty-four hours. I won't go into detail about who ate how many.
Categories main dish
Time 1h10m
Yield 18 servings
Number Of Ingredients 20
Steps:
- *Cookie recipe adapted from The Best of Amish Cooking, by Phyllis Pellman Good.Preheat oven to 350 degrees.Cream brown sugar, butter, and shortening. Add eggs and mix. Add salt, cinnamon, and baking powder and mix. Mix baking soda and boiling water, then add to the bowl and mix. Add flour and oatmeal and mix well. Scoop dough onto parchment-lined cookie sheets so that you have rounded heaping teaspoons. Bake for 10 minutes, being careful not to burn. Remove from oven, transfer to a cooling rack, and let the cookies cool completely.FILLING #1 Scoop small amounts of marshmallow fluff onto cookies, then press a second cookie on top. Freeze immediately if not serving right away, or serve right after filling (fluff will ooze.)FILLING #2 (That's the Best Frosting I've Ever Had, by MissyDew.)In a small saucepan, whisk flour into milk and heat, stirring constantly, until it's very thick. Remove from heat and let it cool to room temperature. Stir in vanilla.Cream the butter and sugar together until light and fluffy. You don't want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven't beaten it enough! Beat it until it all combines and resembles whipped cream.Scoop a small amount onto cookies, pressing a second cookie on top.
OATMEAL PIE CRUST
Looking for an alternative for the traditiona pie crust? This oatmeal pie crust is flavorful and healthy and a perfect base for your favorite pie fillings.
Provided by Marly McMillen
Categories Dessert
Time 1h
Number Of Ingredients 7
Steps:
- Generously grease the bottom and sides of a 9-inch pie pan with vegan butter or coconut oil. Preheat oven to 375°F.
- Place oats, flour, cinnamon, sugar, and salt together in a food processor or blender. Pulse until the oats resemble a course flour consistency.
- Cut the cold vegan butter into cubes and add that to the food processor with the course oat flour mixture. Pulse in short bursts until the fat is distributed throughout.
- Add the water, one tablespoon at a time, and pulse until the dough is moist. You should be able to pinch it between your fingers and it holds its shape. If not, add another tablespoon of cold water and pulse again. I find 3 tablespoons works best.
- Press the dough into a pie pan, pressing it up against the sides of the pan. Place the pie pan in the fridge for about 10-15 minutes, to allow the crust to chill.
- After the pie has chilled. Preheat the oven to 375°F. Bake the crust for 10-15 minutes, until the edges are golden brown. Remove from the oven and cool completey. Then fill with your favorite pie filling.
Nutrition Facts : Calories 1180 kcal, Carbohydrate 148 g, Protein 21 g, Fat 57 g, SaturatedFat 14 g, Sodium 1151 mg, Fiber 14 g, Sugar 26 g, ServingSize 1 serving
SOUTHERN OATMEAL PIE
This is another recipe clipping that Mom collected. I am sure there is one here on Zaar, but I just want to put it here for safe keeping. These are all cut out of magazines and I have no idea which magazine or paper they came from. Some are even newspaper clippings.
Provided by hennypenny49
Categories Dessert
Time 1h25m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients and pour into unbaked pie shell ( 9 in).
- Bake at 350* for 1 hour.
- Serve plain or with whipped cream.
Nutrition Facts : Calories 467.6, Fat 23.1, SaturatedFat 4.2, Cholesterol 70.5, Sodium 380.6, Carbohydrate 63.3, Fiber 1.8, Sugar 32.6, Protein 5.2
MAPLE OATMEAL PIE
If you like pecan pie you'll love this rich maple and coconut version. The main chef at my work made this and it was delicious. This recipe was adapted from Christmas Baking 2006
Provided by Cooking in Missouri
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degree's. Prepare Pastry for Single-Crust Pie. Set aside.
- For filling: In large bowl, combine eggs, maple syrup, sugar, brown sugar, milk, butter and vanilla. Stir in coconut, rolled oats and walnuts. Pour filling into unbaked pastry shell.
- Bake for 35 to 40 minutes or until a knife inserted near the center of pie comes out clean.
- Cool on wire rack. Coverwith plastic wrap and refrigerate within 2 hours. If desired serve with Whipped Cream.
OATMEAL RAISIN COOKIE PIE
Crunchy and chewy at the same time, this hybrid pie is wonderful served slightly warm a la mode or with a dollop of unsweetened whipped cream. What better way to eat one of our favorite American classic cookies than nestled within a pie crust?
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Adjust an oven rack to the middle position and preheat to 350 degrees F. Roll the dough into a 12-inch round on a lightly floured surface (or between two pieces of floured parchment paper). Ease the dought into a 9-inch glass pie plate and flute the edge as desired. Chill 30 minutes.
- Line the pie dough with foil and pie weights and bake until the edge just starts to turn golden, about 15 minutes. Remove the foil and weights and continue to bake until the bottom is lightly golden, about 10 minutes more. Cool completely on a rack, about 15 minutes.
- Combine the sugar, butter, egg, flour, vanilla, cinnamon, nutmeg and 1/4 teaspoon salt in a food processor. Process until smooth and combined. Add the oats and raisins and pulse a few times until roughly chopped.
- Scrape the filling into the par-baked pie shell and spread evenly. Bake until the top is golden brown and a knife inserted in the center comes out clean, 35 to 40 minutes. Let cool on a rack for at least 1 hour if serving warm, or let cool completely and serve at room temperature. Top with ice cream or a dollop of whipped cream.
OLD-FASHIONED OATMEAL PIE
Honey adds just the right amount of sweetness to this pie. The combination of honey, brown sugar, oats and coconut is delicious.-National Honey Board, Mary R Humann, Longmont, Colorado
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a bowl, beat eggs. Add honey, oats, coconut, brown sugar, butter, currants and walnuts; mix well. Pour into pie shell. , Bake at 350° until browned and a knife inserted in the center comes out clean, 40-45 minutes. Cool. Garnish with whipped cream if desired.
Nutrition Facts : Calories 559 calories, Fat 28g fat (14g saturated fat), Cholesterol 89mg cholesterol, Sodium 265mg sodium, Carbohydrate 76g carbohydrate (55g sugars, Fiber 2g fiber), Protein 6g protein.
OATMEAL BUTTERSCOTCH PIE
Make and share this Oatmeal Butterscotch Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°.
- In a mixing bowl, combine the eggs, sugar, corn syrup, and butter; beat on medium speed of an electric mixer for about 30 seconds or until well blended.
- Stir in the oats, coconut, flour, butterscotch chips, nuts, and vanilla; pour filling into chilled pie shell.
- Place the pie in the center rack and bake for 30 minutes.
- Lower temperature to 350° and rotate pie 180°.
- Bake 25-30 minutes or until the center is set.
- When done, the top of the pie will be dark golden brown and crusty; give the pie a sharp little nudge--the filling shouldn't move in waves.
Nutrition Facts : Calories 672.9, Fat 32.2, SaturatedFat 13.6, Cholesterol 90.8, Sodium 270.6, Carbohydrate 92.7, Fiber 3, Sugar 48.3, Protein 7.8
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