WAIT! I know this doesn’t look THAT good – as a matter of fact, Rich wouldn’t even take a little nibble off an edge – but this kinda, sorta failure is really, REALLY tasty!
To be honest, I have no idea what put the idea of making an oatmeal pie into my head. I doubt it was in the novel I’m currently not reading – vampires and witches and chateaux outside Lyons do not lend 
themselves to thoughts of pie made with oats… all I know is, I was on a mission to da Google for what to do and how to do it.
Da Google – well, Steven L. on food.com – came through, offering up a simple, clear recipe that I kinda, sorta, blew off.
See, Steven called for quick cooking oats and corn syrup – and I just had regular old oats, and agave and maple syrups. One more quick search o’ da Google SAID I could use regular oats interchangeably with the quick cooking, and I just assumed agave and 
maple syrups together would work fine in place of the syrup of the corn…
Not so much.
The pie, while pretty right out of the oven, never quite ‘set’ – I’m uncertain if it was the agave/maple syrup ratio or that the non-quick-cooking oats didn’t swell up enough to bind stuff together – and as you can see, it didn’t really travel well.
Still, tho’ Rich declined a taste; his mom and I sucked it up and each had a slice… and it was GOOD! Rich’s mom said it was kinda like pecan pie without the pecans – but – if you recall – I made a pecan pie using agave syrup last year – and I think this was a LOT better tasting.
INGREDIENTS
Pie Crust – thanks to Aaron Sanchez:
•1-1/2 cup all-purpose flour
•1 tbsp sugar
•1/2 tsp salt
•6 tbsp unsalted butter, chilled, cut into small pieces
•3 tbsp solid vegetable shortening, chilled,
cut into small pieces
•4 tbsp (or more) ice water
Blend the flour, sugar, and salt in a food processor. Add the butter and shortening; pulse until the mixture resembles coarse meal. Drizzle 4 tablespoons ice water over the mixture. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather the dough into a ball and flatten into disk. Wrap in plastic. Chill 1 hour, then roll out and put into your pie plate.
Oatmeal Filling:
•4 eggs
•1 cup sugar
•2 tbsp flour
•1 tsp ground cinnamon
•1/4 tsp salt
•1 cup light corn syrup (I used some agave but mostly maple syrup
next time I’ll try 3/4 cup agave and 1/4 cup maple)
•1/8-1/4 cup melted butter
•1 tsp vanilla
•1 cup quick-cooking oatmeal (uncooked)
Preheat oven to 350°.
Beat eggs until frothy.
Combine sugar, flour, cinnamon and salt in a small bowl, then add to eggs and mix well.
Add corn syrup, melted butter, and vanilla to the oatmeal, then stir in with the egg and flour mixture.
Pour into your uncooked shell and bake for 45 minutes. Keep an eye on the top and the crust edge, you may need to cover with foil after thirty minutes or so.
Soupy mess or not – I plan on trying this recipe again – tho’ I will seek out and buy some quick cooking oats, and plan on upping the ratio of agave to maple syrup as noted above.
Sounds like a Parfait! candidate to me…