This Walnut Oatmeal Pie is one of those desserts that is often requested in my home. The recipe produces a satisfying dessert full of chewy oats and crunchy walnuts which pair together perfectly with the walnut crust.
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[feast_advanced_jump_to]What you will love about this pie
This pie offers a unique twist from its cousin, the classic pecan pie. It is full of crunchy walnuts which pair perfectly with hardy, rustic oatmeal. Add that to a soft, gooey filling and walnut crust and you are in 'pie heaven.' Another bonus is this pie uses a premade walnut crust making it an easy dessert to put together.
Ingredients
- Premade walnut crust: I use the walnut pie crust from Diamond which is found in my grocer's baking aisle.
- Eggs: bring the eggs to room temperature before starting the pie. This will help to make a homogenous filling.
- Unsalted butter: use slightly cooled, melted butter.
- Granulated sugar
- Cornstarch
- Walnuts: lightly toast the walnuts and chop into small pieces before adding to the filling
- Oatmeal: use old-fashioned oatmeal. Quick-cooking oatmeal can create a gummy texture.
- Corn syrup: dark is preferred but light corn syrup may also be used.
- Chocolate chips: the chocolate is optional for the walnut oatmeal pie. If using, sprinkle a handful evenly over the pie filling before baking.
See recipe card for quantities.
Equipment needed
This Oatmeal Walnut Pie couldn't be easier to make. No special equipment is needed to whip up the recipe - just a bowl, a whisk and a spatula!
See recipe card for detailed instructions.
Variations
This oatmeal walnut pie is wonderful on its own - but the versatility of this recipe allows you to create a dessert that adapts to different occasions and personal preferences. Consider the following variations:
- Stir in ¾ cup of shredded coconut and replace the walnuts with macadamia nuts for a tropical twist on this pie.
- Add ¾ cup of raisins to the pie filling for even more chewy texture and taste.
- Simply serve with a dollop of sweetened whipped cream or a big scoop of vanilla ice cream.
Storage
After the pie has cooled, place in an airtight container or wrap in foil. Store at room temperature for up to 4 days. I do not recommend freezing this pie.
Top tip
An instant-read thermometer is a handy tool for knowing when the walnut oatmeal pie is done. The internal temperature will be 180 degrees Fahrenheit.
FAQ
Certainly. Consider using my sweet dough recipe which creates a rich cookie-like crust.
Oatmeal Walnut Pie Recipe
Ingredients
- 1 9" Unbaked pie shell Optional: use a purchased walnut crust
- 3 Large Eggs Room temperature
- ¾ Cup Granulated sugar 150 grams
- ¾ Cup Dark Corn Syrup 6 fluid ounces
- 4 tablespoon Unsalted butter, melted and slightly cooled 56 grams / 2 ounces
- ¾ Cup Old-fashioned Oatmeal 60 grams
- ¾ Cup Walnuts, chopped and lightly toasted 60 grams
- 2 tablespoon Cornstarch
- ½ Cup Chocolate, chopped into small pieces (optional) 84 grams
Instructions
- Preheat oven to 350℉
- Combine oatmeal, walnuts and cornstarch in a bowl. Set aside.
- In a separate bowl whisk together eggs until fully combined
- Add sugar. Whisk until combined.
- Add corn syrup and melted butter. Whisk until combined.
- Add combined oatmeal, walnuts and cornstarch. Stir until evenly distributed.
- Pour pie filling into pie shell. If adding chocolate chips, sprinkle over the top of the pie.
- Bake for 45 minutes or until center is set (internal temperature of pie should be at least 180℉). Note: check pie after 30 minutes - if crust is turning to dark place a pie shield over the crust.
- Place on a cooling rack and allow to cool completely (approximately 1 hour)
Video
Related
Looking for other recipes like this? Try these:
- How to make a pecan pie that isn't runny or burnt
- No-Bake Snickers Pie Recipe
- Apple Cream Cheese Tart with Walnuts
- Apple Cranberry Walnut Pie Recipe
Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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