Oatmeal Pie
Yield
8 servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
or margarine |
|
| ½ | cup |
sugar
|
|
| ½ | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
cloves
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
corn syrup, dark
|
|
| 3 | large |
eggs
|
|
| 1 | cup |
oats, quick cooking
rolled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
or margarine |
|
| 118 | ml |
sugar
|
|
| 2.5 | ml |
cinnamon
|
|
| 2.5 | ml |
cloves
|
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
corn syrup, dark
|
|
| 3 | large |
eggs
|
|
| 237 | ml |
oats, quick cooking
rolled |
|
Directions
Cream together butter and sugar.
Add cinnamon, cloves and salt.
Stir in syrup.
Add eggs, one at a time, stirring after each addition until blended.
Stir in rolled oats.
Pour into pie shell and bake in moderate oven (350~ F) about 1 hour, or until knife inserted in center of pie comes out clean.
NOTE: During baking, the oatmeal forms a chewy, "nutty" crust on top.
Pie is rich, delicately spiced.
