DISH RESEARCH · Dessert
oatmeal pie
Also known as: Pie, oatmeal
Sherry Massey’s selected family oatmeal pie stirs quick-cooking rolled oats into a filling of dark corn syrup, eggs, butter and spices, then bakes that mixture in an unbaked pastry shell.
About oatmeal pie
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Sherry Massey’s family oatmeal pie uses quick-cooking rolled oats in a dark-corn-syrup filling. She shared the recipe inherited from her grandmother, Audrey May Cox, with Southern Plate.
Butter and sugar are creamed together before cinnamon, cloves and salt are stirred in. Dark corn syrup follows, forming the sweet base for the oat filling.
Three eggs enter one at a time, with each stirred through before the next. The rolled oats are mixed into this filling before it is poured into an unbaked pie shell.
The filled shell bakes until a knife inserted into its centre comes out clean. The oats remain part of the filling, with cinnamon and cloves seasoning the syrup mixture.
Massey presents the pie as a family dessert associated with visits to her grandmother. This version centres oats, eggs and spiced syrup within a single pastry shell.
Ingredients in oatmeal pie
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
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Cuisines & regions
Cuisine and regional connections are still being added.
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.