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!
Servings 8
Ingredients
- 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
Instructions
- In a small saucepan, bring raisins, rum, and water to a boil over medium-high heat.
- Reduce heat to low, and simmer for 2 minutes.
- Remove from heat, and let sit for 30 minutes. Drain remaining liquid.
- Arrange pie crust in a 9-inch pie plate, and crimp or scallop the edges.
- In a large bowl, whisk together brown sugar, flour, cinnamon, nutmeg, and salt.
- Add eggs, corn syrup, melted butter, vanilla, oats, and raisins.
- Pour into prepared crust.
- Bake at 350 degrees for about 45 minutes, or until edges are golden, and the center appears set.
- Set on a wire rack to cool completely. Cut and serve.
- Garnish with whipped cream.