Oatmeal Pie
Yield
servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
|
|
| ½ | cup |
sugar
|
|
| 1 | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
salt
|
|
| ¾ | cup |
corn syrup, dark
|
|
| ¼ | cup |
honey
|
|
| 3 | large |
eggs
|
|
| 1 | cup |
oats, quick cooking
|
|
| 1 | each |
pie shell (9 inch)
9 inch, unbaked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
|
|
| 118 | ml |
sugar
|
|
| 5 | ml |
cinnamon
|
|
| 1.3 | ml |
salt
|
|
| 177 | ml |
corn syrup, dark
|
|
| 59 | ml |
honey
|
|
| 3 | large |
eggs
|
|
| 237 | ml |
oats, quick cooking
|
|
| 1 | each |
pie shell (9 inch)
9 inch, unbaked |
|
Directions
Cream sugar and butter.
Beat in cinnamon and salt. Add syrup and honey, then eggs, one at a time.
Stir in oats.
Pour in shell and bake at 350℉ (180℃) for about an hour, or until center tests done.
During baking the oatmeal rises and forms a chewy, nutty crust on the top of the pie.
