Handwritten recipe card for Oatmeal Pie from Ida Mae
by: salvagedrecipes

Oatmeal Pie with Pecans and Coconut from Ida Mae

Oatmeal Pie from Ida Mae
Oatmeal Pie is a charming dessert that brings together simple pantry ingredients into a rich, chewy, and nutty treat. Often compared to a cousin of pecan pie, it incorporates oats for heartiness, coconut for sweetness, and pecans for a crunchy texture. This pie is thought to have roots in Southern and Appalachian kitchens, where resourceful bakers made the most of staple ingredients. Its comforting flavors, with caramel-like notes from brown sugar and the warmth of vanilla, make it a nostalgic favorite for family gatherings and holidays. Baked in a flaky pie shell, this dessert has become a beloved classic for its balance of sweet, nutty, and chewy textures that satisfy both young and old alike.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8
Calories 430 kcal

Ingredients
  

  • 3 eggs (large, well beaten)
  • ⅔ cup white sugar
  • 1 cup brown sugar
  • ⅔ cup quick oats
  • ½ cup coconut (shredded)
  • ½ cup pecans (chopped)
  • 2 tsp vanilla extract
  • 2 tbsp butter (melted)
  • 1 unbaked 9-inch pie shell

Instructions
 

Step 1: Prepare Eggs

  • Beat eggs in a medium bowl until light and well blended.

Step 2: Add Sugars

  • Stir in the white sugar and brown sugar until fully combined.

Step 3: Mix Dry Ingredients

  • Add quick oats, shredded coconut, and chopped pecans. Mix thoroughly.

Step 4: Add Flavoring & Butter

  • Stir in vanilla extract and melted butter until mixture is smooth and evenly blended.

Step 5: Fill Pie Shell

  • Pour mixture into an unbaked 9-inch pie shell.

Step 6: Bake

  • Bake at 375°F (190°C) for 40–45 minutes, or until filling is set and golden brown on top.

Step 7: Cool & Serve

  • Allow pie to cool slightly before slicing. Serve warm or at room temperature.

Tips

  • Use a deep-dish 9-inch pie shell to avoid overflow as the filling puffs slightly while baking.
  • Lightly toast the pecans and coconut before mixing to deepen the nutty flavor.
  • Check doneness by gently shaking the pie-center should be just set, not liquid.
  • Place the pie on a baking sheet to catch any drips and for easier handling.
  • Substitute walnuts for pecans if preferred or if that’s what you have on hand.
  • For a less-sweet pie, reduce white sugar slightly or use unsweetened coconut.
  • Add a pinch of salt to balance sweetness and enhance overall flavor.
  • Serve with whipped cream or vanilla ice cream for a classic presentation.
  • Let the pie cool completely before slicing to ensure clean cuts.

Nutrition

Calories: 430kcalCarbohydrates: 58gProtein: 5gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 100mgPotassium: 150mgFiber: 3gSugar: 39gVitamin A: 250IUCalcium: 40mgIron: 1.5mg
Keyword classic dessert, coconut pecan pie, easy pie recipe, heritage baking, oatmeal pie, old-fashioned pie, southern dessert, vintage recipe
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