Shaker Oatmeal Pie Recipes

OLD-FASHION OATMEAL PIE

Old-Fashion Oatmeal Pie image

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

Ingredients

1 (9 inch) pie crusts
4 eggs
1 cup sugar
2 tablespoons flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup light corn syrup
1/8-1/4 cup melted butter
1 teaspoon vanilla
1 cup quick-cooking oatmeal (uncooked)

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

Oatmeal Pie II image

This is just like a pecan pie, using oatmeal instead of pecans. During baking, the oatmeal forms a chewy, 'nutty', crust on top.

Provided by Karin Christian

Categories Desserts Pies

Yield 8

Number Of Ingredients 7

Ingredients

1 recipe pastry for a 9 inch single crust pie
⅓ cup butter, melted
⅔ cup white sugar
½ teaspoon salt
3 eggs
1 cup corn syrup
1 cup quick cooking oats

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

Oatmeal Pie image

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

Ingredients

1/2 cup sugar
1/2 cup light or dark corn syrup
3/4 cup rolled oats
1/2 cup sweetened shredded coconut
1/2 cup butter, melted
2 large eggs, well beaten
1 teaspoon vanilla extract
1 unbaked pastry shell (9 inches)
1 package (3 ounces) pecan halves

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 BUTTERSCOTCH PIE

Oatmeal Butterscotch Pie image

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

Ingredients

1 (9 inch) uncooked flaky pastry pie shells, refrigerated
2 large eggs
3/4 cup sugar
3/4 cup dark corn syrup
1/4 cup unsalted butter, melted
3/4 cup rolled oats (old-fashioned or quick-cooking)
1/3 cup sweetened flaked coconut
2 tablespoons all-purpose flour
1/2 cup butterscotch chips
1/2 cup chopped walnuts or 1/2 cup pecans
1/2 teaspoon vanilla extract

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

OATMEAL PIE III

Oatmeal Pie III image

Oatmeal Pie tastes like pecan pie. Sprinkle with chopped nuts before baking, if desired. This recipe makes two pies.

Provided by Don Davidson

Categories Desserts Pies Custard and Cream Pie Recipes

Time 55m

Yield 16

Number Of Ingredients 8

Ingredients

4 eggs
1 cup flaked coconut
1 ½ cups dark corn syrup
1 ½ cups white sugar
½ cup margarine, melted
1 ¾ cups rolled oats
1 ¾ cups evaporated milk
2 9-inch pie crusts

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Mix eggs, corn syrup, and sugar. Add milk, melted margarine, coconut, and oatmeal. Pour into two 9-inch pie shells.
Bake in preheated oven until filling is browned and set, about 40 minutes.

Nutrition Facts : Calories 433.8 calories, Carbohydrate 64.2 g, Cholesterol 54.5 mg, Fat 18.3 g, Fiber 2.2 g, Protein 6.2 g, SaturatedFat 5.8 g, Sodium 290.7 mg, Sugar 31.7 g

OATMEAL CREAM PIES RECIPE BY TASTY

Oatmeal Cream Pies Recipe by Tasty image

Here's what you need: light brown sugar, butter, molasses, vanilla extract, eggs, flour, baking soda, cinnamon, salt, old-fashioned oat, butter, powdered sugar, cream or milk, vanilla extract, marshmallow fluff

Provided by Vaughn Vreeland

Categories Bakery Goods

Time 30m

Yield 8 sandwiches

Number Of Ingredients 15

Ingredients

1 cup light brown sugar, packed
1 cup butter, melted
⅓ cup molasses
1 teaspoon vanilla extract
2 eggs
2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
2 cups old-fashioned oat, or quick oat
½ cup butter, softened
1 cup powdered sugar
1 tablespoon cream or milk
1 teaspoon vanilla extract
1 cup marshmallow fluff

Steps:

Preheat the oven to 350ºF (180ºC).
In a large bowl, mix the butter and brown sugar until well combined.
Add the molasses, vanilla, and eggs, and whisk thoroughly.
Sift in the flour, baking soda, salt, and cinnamon. Mix until just combined.
Add the oats and mix until incorporated. Be careful not to overmix the batter or it might result in tougher cookies.
Using an ice cream scoop (or about 2 tablespoons), scoop out cookies onto a baking sheet lined with parchment paper, leaving about 3 inches (8 cm) between each one.
Bake for 7-9 minutes. The cookies will still be very soft, so be sure to let them cool thoroughly.
While cooling, make the filling by beating the butter, powdered sugar, cream, vanilla, and marshmallow fluff until well combined.
Once the cookies are cooled, put a spoonful of the filling on one cookie and sandwich with another. Repeat until all the sandwiches are made.
Enjoy!

Nutrition Facts : Calories 825 calories, Carbohydrate 110 grams, Fat 39 grams, Fiber 4 grams, Protein 10 grams, Sugar 54 grams

SHAKER LEMON PIE

Shaker Lemon Pie image

Also known as Ohio lemon pie, this Shaker lemon pie is a Midwestern favorite. Its thrifty use of whole lemons is unique and gives the pie a lovely combination of sweet, tart and slightly bitter flavors. Lemon lovers won't be able to stop at a single piece. -Deb Perry, Traverse City, Michigan

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

2 medium lemons, seeded and very thinly sliced
2 cups sugar
1/8 teaspoon salt
Dough for double-crust pie
4 large eggs, room temperature
2 tablespoons all-purpose flour
1 teaspoon vanilla extract

Steps:

In a large glass bowl, combine lemons, sugar and salt. Cover and let stand overnight at room temperature., Preheat oven to 450°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. cast-iron or other ovenproof skillet. Trim even with rim. In a large bowl, whisk eggs until frothy; lightly brush over crust. Add lemon mixture, flour and vanilla to eggs; mix well. Pour into crust. Roll remaining dough to a 1/8-in.-thick circle; place over filling. Trim, seal and flute edge. Cut slits in top., Bake 15 minutes. Reduce oven setting to 400°. Bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cover edge loosely with foil during the last 10 if needed to prevent overbrowning. Remove foil. Cool on a wire rack; serve warm.

Nutrition Facts : Calories 587 calories, Fat 26g fat (15g saturated fat), Cholesterol 153mg cholesterol, Sodium 383mg sodium, Carbohydrate 83g carbohydrate (52g sugars, Fiber 2g fiber), Protein 8g protein.