Oatmeal Pie Crust
Use this cookie-like oatmeal pie crust to make the best pudding pies! It has cinnamon and molasses for lots of flavor and it is sweet, crispy, and crunchy. We created it for our Butterscotch Pudding Pie recipe, but it does great with no-bake cheesecakes and other pudding pies!
Equipment
- 9-in pie plate with straight sides
- Food processor (can be made in a bowl, too)
Ingredients
- 1 1/4 cup oats We used quick cooking oats.
- 1/4 cup flour
- 1/3 cup brown sugar
- 1 tsp cinnamon
- 1/2 tbs molasses
- 1 pinch kosher salt
- 6 tbs butter melted
Instructions
- Preheat the oven to 325 degrees F.
- In the base of your food processor or in a mixing bowl, add all of the dry ingredients.
- Melt the butter in the microwave or on the stove. Once melted, add the molasses to the butter.
- Add the melted butter and molasses mixture to the dry mix in parts, pulsing 1-2 times after each addition. We added the butter in about 4 small pours.
- The crust is ready to go in the pan when there are no more clumps of dry flour, the crust mix looks darker than before because of the added moisture, and the mix will stick together in your hand if you squeeze it. Use our photos for reference, if that helps!
- Add the mixture to your pie plate and spread an even layer across the base and sides.
- Bake in a preheated oven at 325 degrees F for 15 minutes.
- After 15 minutes, bring the crust out and use a fork or spoon to press down the crust along the sides and base. This ensures an even layer.
- Return the crust to the oven for 3-5 minutes.
- Remove from oven and allow to cool.
Notes
Feel free to remove the cinnamon in this recipe or add another spice, like dried ginger or Chinese Five Spice.
You can exclude the molasses, but the crust may be crumblier than normal. Consider substituting maple syrup or corn syrup instead.
You don't have to press down the crust with a spoon or fork; this just helps with consistency. I find that since the crust is already partially baked at this point (you can usually still hear it bubbling a bit), the crust condenses really nicely with a little press down.
