Not your plain run-of-the-mill crust. Great with peanut butter or butterscotch pies.

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Recipe Summary

prep:
10 mins
cook:
15 mins
additional:
30 mins
total:
55 mins
Servings:
8
Yield:
1 9-inch pie shell
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 9-inch pie dish with cooking spray.

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  • Combine oats, confectioners' sugar, butter, cinnamon, nutmeg, and salt together in a bowl; press into the prepared pie dish.

  • Bake in the preheated oven until lightly browned, 15 to 20 minutes. Cool completely.

Nutrition Facts

210 calories; protein 2.8g; carbohydrates 21.7g; fat 12.9g; cholesterol 30.5mg; sodium 119.4mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/27/2015
I use this crust to make a pumpkin pecan cheesecake and it was wonderful. Read More
(9)
6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/27/2015
I use this crust to make a pumpkin pecan cheesecake and it was wonderful. Read More
(9)
Rating: 5 stars
07/02/2016
Made this for Magic Cookie Bars best batch I ever made! I love the oatmeal crust and will never use graham crackers again! Read More
(3)
Rating: 5 stars
07/10/2018
Awesome crust...everyone loved it and a few asked for the recipe Read More
(2)
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Rating: 5 stars
11/24/2019
I made this pie crust recipe because my son-in-law is gluten-free. I baked the crust for about 5 minutes and then added traditional pecan pie filling. I baked as I would for a normal pecan pie. It was delicious! The combination of oats and pecans was a winner. And it's super easy (and you don't have to buy expensive almond or coconut flour to make a gluten-free crust!) As I recall I left out the cinnamon and nutmeg because I wasn't sure how well they would work with the pecan filling. Read More
Rating: 5 stars
03/16/2019
Used this recipe for lemon bars I made as I wanted the crust for it to have more substance. Had to double the recipe for a 9x13 pan. I subbed the butter for vegetable shortening and added lemon zest from 2-3 lemons to the crust. I cooked it for more than 20 minutes not sure exactly how much longer but it turned out really good and added the texture I wanted. Read More
Rating: 5 stars
08/03/2019
I used this recipe for Magic Bars instead of a graham cracker crust. I would have loved it if it weren't for the cinnamon and nutmeg...it didn't go well for Magic Bars. I would definitely use the recipe as written for other fruit or cream pies. Read More
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