The Covered Dish - Oatmeal Cream Pie

Usually I write my column of an evening, but this week I turned the tables on myself, and I’m up early with my coffee in hand, penning my article. It’s super quiet and I’m hoping we are going to see some sunshine today! This week’s pie recipe happens to be another one of my favorites. One reason is because it is so very simple. In my early days of baking I enjoyed it because I wasn’t much of a ‘nut’ fan. I’d eat a pecan pie, but at that time too many pecans were overwhelming.
Another thing to consider about an oatmeal pie is the cost factor. You will need a half cup of chopped pecans, but certainly not full halves, and of course, it’s not nearly as many as a ‘full’ pecan pie. This could be very helpful in the current economic times. Perhaps you may even consider eliminating all nuts due to allergies or cost, I have done it before.
If I’m really transparent with you I’ll be honest and say I’m after the ‘gooey’ part of the pecan or oatmeal pie! Oh yeah, I still eat the nuts first and the yum yum last! In the first paragraph I also mentioned how much I like making the pie because it’s so easy. Believe me if I’m short on time I’m going to volunteer to bring a pie of this nature or a pumpkin pie over an apple pie, simple because of the prep time.
Another easy pie would be a chess or buttermilk pie. They too are quick for those who work full time, and have a busy family life.
Right now you will find all kinds of interesting takes on a traditional pecan pie. There are ooey gooey pecan pie recipes, now there’s a pecan pie dump cake. Start looking at the fall & winter magazines and you’re going to see some interesting spin-off desserts from pecan pie which you may be able to use oatmeal with instead!
Last week, much to my pleasure, I was able to schedule my knee replacement for December 2nd. So the count-down is on, first Phillips’ wedding on the 21st and then a few days later my new knee!!! To most cooks this also means a bit of prepping for the days when standing a great length of time isn’t too convenient. A bit of pre-cooked beef and chicken, and casseroles will come in quite handy.
Besides cooking this also means all the holiday decor has to be up by the 2nd, and the house super tidy. Cookie dough, tea rings, sweet breads and the like need to be in the freezer and ready to go.
Now the plus to all this is the fact I also need most of the holiday shopping done and ready to wrap, at least. So, during my 2 weeks at home healing I can rest, enjoy the Christmas tree and heal!
Sounds a bit overwhelming as I pen these thoughts, but I’ll get there. I didn’t mention the garage, which has to be tidied too! A friend offered to help me on that one, and I’m taking her up on the offer.
As you prepare your pies for the holidays, remember it is perfectly fine to pick up a Pillsbury pie crust dough, if time is an issue.
Sometimes my dad would look at me and ask if I made the crust or not? Remember as you head into the Thanksgiving and Christmas season your crusts can be pre-made and ready to go in the freezer too.
I’m not a huge fan of making the entire pie ahead of time, but this year I may need to change my tune.
Today I’m making a huge pot of chicken and noodles, and I’ll end up taking a large bowl over to Phillip and Paige’s home as I go over this afternoon to finish some of the wedding floral. Then; there’s apple butter coming up before the week is out. Yes, it sounds like work, it is, but it is also very gratifying and heart warming for me. I’ve even got Christmas items ready to order today so I can sit and wrap during my recovery.
In closing I am reminded of a quote that has been my ‘mantra’ for most of my life. ‘Idle hands are the devil’s workshop.’ We had a husband and wife back in Lewistown, MO, my hometown, by the name of “Kitch’. They didn’t have any children, and they were like surrogate grandparents when I was growing up. By allowing this quote to guide me it has kept many negative things in life at bay.
Something to ponder, right?
Enjoy the pie and Happy Halloween. Simply Yours, The Covered Dish.


Oatmeal Pie
2 eggs, lightly beaten
3⁄4 cup ‘real’ maple syrup, not pancake syrup
1⁄2 cup granulated sugar
1⁄2 cup packed brown sugar
1⁄2 cup milk
1⁄2 cup melted butter
1 teaspoon vanilla
1 cup sweetened coconut
3⁄4 cup quick oats, ‘instant’
1⁄2 cup chopped pecans.
1 pre-prepped pie crust, 9 inch
Pre-heat oven to 375 degrees
Prepare first 7 ingredients in a bowl, mixing well to blend. Carefully stir in the coconut, oats and pecans. Pour into the prepped crust, protecting your edges, if possible, and place into the pre-heated oven.
Monitor the baking, mine have taken around 35 to 40 minutes to bake, but time will vary, depending upon your oven. Test by inserting a knife in the center of the pie, if it comes out clean the pie is done.
Allow to cool. I’ll usually leave this pie out on the counter as long as it is cool in the home. Otherwise to the frig it goes.
*Pie tip: Do not set a pie directly on a cookie sheet for baking, place the cookie sheet on the rack below. This way you will not end up with a soggy pie crust!