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.

Nanny’s Oatmeal Pie – From Sherry Massey

I’ve made pie time and again over the years and always get rave reviews from friends enjoying it for the first time.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: American
Keyword: oatmeal
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
Tried this recipe?Mention @southernplate or tag #southernplate!

“If God had intended us to follow recipes, He wouldn’t have given us grandmothers.”

Sherry Massey, who so graciously shared her Nanny's Oatmeal Pie with us

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37 Comments

  1. Lovely storey. My sister-in-law shared this recipe with me several years ago before she passed away from cancer and everyone loves it. Funny if I call it Oatmeal Pie some would not try it but I just said another new recipe I tried and they thought it was great once they had their first taste. It is now part of my regular recipe repertoire.

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