This pie is like biting into an oatmeal cookie. The crunchy oat crust adds an interesting texture and pairs beautifully with the creamy cinnamon pudding. If you don’t polish it off in one sitting (which was a challenge in our house) this pie is a great leftover. You could probably even find a way to justify it as “breakfast pie”. Oatmeal is healthy, right? 😉
Oatmeal Cinnamon Pie
For the crust 1 cup oats ½ cup flour ⅓ cup brown sugar ½ cup butter
For the filling 2 cups heavy cream ½ cup sugar 3 tbsp cornstarch 1 tsp vanilla 2 tsp cinnamon 2 tbsp butter
Preheat oven to 350° F. Combine oats, flour, brown sugar, and butter in a food processor and pulse until it creates a fine crumb. Press into a pie tin. Bake for 10 to 12 minutes, then set aside to cool. For the pudding, whisk the milk in a saucepan over medium heat. Once it begins to form small bubbles, whisk in sugar, cornstarch, vanilla, cinnamon, and butter. Cook and stir over medium heat until the mixture begins to thicken. Pour into crust and garnish with cinnamon. Chill for 2 to 3 hours.