If you love pecan pie but can't have tree nuts, make our version of Amish Oatmeal Pie! This pie is adapted from a traditional Amish recipe and it uses oatmeal instead of pecans. It has a crisp top and creamy custard filling inside. Gluten free, dairy free, peanut free. Contains eggs
Remove your pie shell from the freezer to thaw on the counter for about 20 minutes before baking (unless making your own crust).
Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the eggs, brown sugar, and sugar.
Whisk in the oats, oat milk, melted dairy free butter, vanilla, salt, and cinnamon.
Pour this pie filling into the pie crust and bake in the oven for 50 minutes. I recommend putting the pie plate on a cookie sheet in the oven in case of any spills, it won't get all over the bottom of the oven.
Once it's done cooking, the filling will be puffed up a bit and a little jiggly, but will settle down and firm up as it cools.
Allow the pie to cool. Serve slightly warm or at room temperature with dairy free whipped cream.
Store any leftovers at room temperature for up to 3 days.
Video
Notes
I tried this recipe using Just Egg and it didn't work out for us, it overflowed and didn't taste very good. I'll try experimenting with it some more in the future.