Years ago, when I finally appreciated the art of dining out, I experienced the most wonderful dessert ever – Oatmeal Pie paired with cinnamon ice cream. It was the most delightful awakening. I ordered it at my favorite restaurant, Mondo’s…every time. We had it on our first date…and many more years to follow. As time went on, one of my favorite restaurant’s closed, and so did my Oatmeal Pie. I had yet to enjoy it again…
Until I recently re-discovered a pretty close copycat, Oatmeal Cinnamon Pie. However, (I did not have the cinnamon ice cream) the pie, itself has cinnamon in it and then I sprinkled cinnamon on top of the vanilla ice cream. Then I garnished with a heaping spoonful of caramel sauce. Ahhh, how I missed you Oatmeal Pie. This is a warm and rustic autumn pie. It would be fantastic for the upcoming holidays, too!
My son welcomed the warm pie and ice cream, too 🙂
- 1 9 inch prepared pie crust, unbaked
- 8 oz cream cheese, room temperature
- 4 large eggs, divided
- ¾ c. granulated sugar, divided
- 2 t. vanilla extract, divided
- ½ t. salt, divided
- 1 c. rolled oats
- ½ c. coconut (or sliced almonds)
- 1 c. light corn syrup
- ½ t. cinnamon
- Preheat oven to 425 degrees F. Place oven rack on the lowest level.
- Using an electric mixer medium speed, beat together cream cheese, 1 egg, ½ c. sugar, 1 t. vanilla extract, and ¼ t. salt until smooth. Pour mixture into prepared pie crust.
- Stir together oats and coconut and spread evenly over cream cheese mixture.
- Whisk together remaining 3 eggs, ¼ c. sugar, 1 t. vanilla extract, ¼ t. salt, corn syrup, and cinnamon. Pour mixture evenly over oat / coconut.
- Place pie on baking sheet and place on lowest oven rack, bake at 425 degrees for 15 minutes. Lower oven temperature to 350 degrees and continue to bake another 30-35 minutes, until pie is set.
- Cool completely on wire rack. Serve once cooled or cover and refrigerate for up to 2 days. Serve with vanilla ice cream or cinnamon ice cream.