Oatmeal Rum Raisin Pie

Like a big oatmeal raisin cookie, crossed with pecan pie! This Oatmeal Rum Raisin Pie is ooey, gooey, sticky, and sweet like pecan pie filling, but it's loaded with soft, rum-soaked raisins, and oats that are toasted to a crisp! This Oatmeal Rum Raisin Pie is mind-blowing!

Course Dessert - pie
Servings 8
Author Sarah


  • 12 oz. raisins
  • 3/4 cup dark rum
  • 1/4 cup water
  • 1 store-bought refrigerated pie crust
  • 1 cup packed brown sugar
  • 2 tbsp. all-purpose flour
  • 1 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. salt
  • 4 large eggs
  • 1 cup light corn syrup
  • 1/4 cup butter, melted
  • 2 tsp. vanilla
  • 1 1/2 cups old-fashioned oats
  • whipped cream for garnish


  1. In a small saucepan, bring raisins, rum, and water to a boil over medium-high heat.

  2. Reduce heat to low, and simmer for 2 minutes.

  3. Remove from heat, and let sit for 30 minutes. Drain remaining liquid.

  4. Arrange pie crust in a 9-inch pie plate, and crimp or scallop the edges.

  5. In a large bowl, whisk together brown sugar, flour, cinnamon, nutmeg, and salt.

  6. Add eggs, corn syrup, melted butter, vanilla, oats, and raisins.

  7. Pour into prepared crust.

  8. Bake at 350 degrees for about 45 minutes, or until edges are golden, and the center appears set. 

  9. Set on a wire rack to cool completely. Cut and serve.

  10. Garnish with whipped cream.