Black Walnut Oatmeal Pie
A golden, gooey pie with oats and black walnuts in a filling of dark corn syrup, brown sugar, and evaporated milk. Think pecan pie with a heartier, nuttier twist baked in a flaky crust.
YIELD
1 piePREP
20 minCOOK
40 minREADY
60 minTake everything you love about pecan pie, swap in oats and black walnuts, and you’ve got something even better.
The filling is a simple stir-together mix of eggs, brown sugar, dark corn syrup, evaporated milk, and melted butter with rolled oats folded in for a chewy texture you won’t find in a traditional nut pie.
Black walnuts bring their bold, almost wild flavor that pairs beautifully with the deep caramel notes of the dark corn syrup.
The top bakes up golden and slightly puffy while the inside stays soft and gooey.
Kitchen Tips
- Shield the crust edges with foil for the first 25 minutes, then remove it so the edge browns evenly without burning.
- The filling will look slightly jiggly when it comes out of the oven. Don’t overbake it. It firms up as it cools.
- Cool completely before slicing or you’ll get a runny mess instead of clean wedges.
Variations
- Substitute pecans if black walnuts are hard to find in your area.
- Add a splash of bourbon or dark rum to the filling for a boozy kick.
- Top slices with a scoop of vanilla bean ice cream and a drizzle of salted caramel.
Ingredients
Directions
In large mixing bowl, combine eggs, sugar, syrup, milk, oats, nuts, butter, vanilla and ⅛ teaspoon salt, mixing well.
Line 9-inch pie plate with pastry, trim and flute edge.
Place plate on oven rack and pour in filling.
Protect edge of pie with foil to prevent over browning.
Bake at 350℉ (180℃) for 25 minutes. Remove foil. Bake for about 25 minutes more or until top is deep golden brown and slightly puffy. Filling with be slightly soft, but will firm up as it cools. Cool completely. Makes 1 pie.
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