Amish Oatmeal Pie

The Prep: Preheat your oven to 350°F.
The Custard: In a large bowl, whisk the eggs until well-beaten. Whisk in the brown sugar, white sugar, melted butter, milk, vanilla, and salt.
The Oats: Fold in the rolled oats and the cinnamon. Stir until the oats are fully submerged and coated.
The Pour: Pour the mixture into your unbaked pie shell. Use a spoon to make sure the oats are distributed evenly; they will naturally float to the top during baking to create that “pecan-like” crust.
The Bake: Place the pie on a baking sheet (to catch any drips) and bake for 45–50 minutes.

The “Jiggle” Test: The pie is done when the edges are set and the center has a very slight “jiggle” when shaken—it will firm up completely as it cools.
The Cool: Crucial Step! Let the pie cool completely on a wire rack for at least 2 hours. If you cut it warm, the custard won’t be set, and it will run.

The “Toasted” Secret: For an even deeper flavor, toast your dry oats in a skillet over medium heat for 3–5 minutes until they smell nutty before adding them to the batter.
The “Dark” Swap: If you want a richer, more “molasses” flavor, use dark brown sugar and replace 2 tablespoons of the milk with dark corn syrup or sorghum.
Protect the Crust: If the edges of your pie crust are browning too fast (usually around the 30-minute mark), wrap them loosely with a ring of aluminum foil.