Nanny’s Oatmeal Pie – From Sherry Massey
Today’s post is courtesy of Sherry Massey, who is generously sharing memories of her precious Nanny with us, along with her Oatmeal Pie. Thank you so much, Sherry. I know the rest of the Southern Plate Family will enjoy this post as much as I did. Gratefully, Christy
I didn’t see my grandmother, Audrey May Cox, often as a child. My sister and I spent one week each summer with her and we visited briefly a few other times during the year, holidays and such.
There are so many things I remember fondly about those summers. Lots of time to play with cousins, sitting at her red 1950s dinette table, running my hands over the lovely wood of the armoire that sat in the hall, listening to her clock chime on the hour and sleeping with the windows open – something we didn’t do in the city with central air conditioning. She made for each of us grandkids – her little chickens, as she called us – a Dutch Doll quilt top and a crochet throw. I still have both.
One weekend, after I was grown and no longer living with my parents, we had all gathered at Nanny and Granddaddy’s house. She had made oatmeal pie, one of my favorite desserts and I asked her if I could copy the recipe. I’ll never forget her words, “Here honey, just take this, I can make it from memory.” She handed me a heavily creased and just a little stained piece of notebook paper with the recipe written in her own hand. I still have that, too. I’ve made that pie time and again over the years and always get rave reviews from friends enjoying it for the first time.
When I pull out Nanny’s recipe, summer memories come flooding back and I see her soft smile and hear her voice one more time.
Servings: 4
Calories: 170kcal
Ingredients
- ¼ cup butter
- ½ cup sugar
- ½ tsp. cinnamon
- ½ tsp. cloves
- ¼ tsp. salt
- 1 cup dark corn syrup
- 3 eggs
- 1 cup quick cooking rolled oats
- 1 unbaked pie shell
Instructions
- Preheat oven to 350. Cream butter and sugar together. Add cinnamon, cloves and salt. Stir in syrup. Add eggs one at a time, stirring after each until well blended. Stir in rolled oats. Pour in pie shell. Bake about 1 hour or until knife comes out clean when inserted in middle.
Nutrition
Calories: 170kcal
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Ingredients
- ¼ cup butter
- ½ cup sugar
- ½ tsp. cinnamon
- ½ tsp. cloves
- ¼ tsp. salt
- 1 cup dark corn syrup
- 3 eggs
- 1 cup quick cooking rolled oats
- 1 unbaked pie shell
Instructions
- Preheat oven to 350. Cream butter and sugar together. Add cinnamon, cloves and salt. Stir in syrup. Add eggs one at a time, stirring after each until well blended. Stir in rolled oats. Pour in pie shell. Bake about 1 hour or until knife comes out clean when inserted in middle.
Nutrition
“If God had intended us to follow recipes, He wouldn’t have given us grandmothers.”
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What sweet memories you share! I have been wanting to try this recipe every since it came out on the blog. I finally did tonight. But I didn’t have the dark karo and added about 1/3 c. sorghum and 2/3 c. white karo. It turned out good, but I’ll try it with dark karo next time. It was still very good!!! I don’t think it takes nearly 1 hour to cook and would suggest checking after about 35 minutes.
I finally made this oatmeal pie this morning, and I couldn’t wait until after supper tonight to taste it. Delicious! And it goes great with morning coffee. I think this would make a wonderful alternative to pecan pie for friends who can’t eat nuts. Thanks very much for sharing!
Thank you so much for sharing your special memories Sherry and this recipe! I am going to try it tonight, id I can wait that long 🙂
Christy
Just a little slow in replying. I use to order an Oatmeal Pie in this one restaurant and they served it with Cinnamon Ice Cram. Was sooo yummy. Many times the recipe was requested but they would not give it out. They said it had a secret ingredient. Am definitely going to try this. So many have coconut in them and the one I ordered, never did. Sounds so good and I loved the story about your Nanny.
Karen