This mock pecan pie brings back memories of my Amish childhood. It was always a favorite at our family gatherings—hearty meals of mashed potatoes, homemade bread, roasted meats and plenty of pies. I remember watching the pie get passed around, hoping a slice would be left for me to enjoy with ice cream after our guests left. Today I can make the whole pie for myself when I want (unless my toddlers sneak a bite!). This mock pecan pie is a budget-friendly alternative to traditional pecan pie, yet it delivers the same satisfying flavor and texture, making it perfect for Thanksgiving, Christmas, or any special gathering. If you enjoy baking pies, check the recipe and the family favorites listed below.
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Amish Mock Pecan Pie (oatmeal pecan pie)
marilynpeight
Pin Recipe
Equipment
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Pie plates
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Mixing bowl
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Whisk
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Measuring cups and spoons
Ingredients
- 1 1/2 cups brown sugar scant if you prefer less sweetness
- 1/4 cup melted butter
- 1 1/2 cups light corn syrup (Karo)
- 1/2 cup water
- 3 large eggs beaten, room temperature
- 1 1/2 cups instant oatmeal
- 1/2 cup flaked coconut
- 1/2 cup crushed pecans
- 1/4 teaspoon baking soda use fresh baking soda for best rise
- Two 9-inch pie crusts chilled and sturdy
Instructions
Preheat oven to 350°F
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In a mixing bowl, cream the brown sugar with the slightly cooled melted butter. Whisk in the beaten, room-temperature eggs, then add the water and light corn syrup. Stir until smooth.
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Add the instant oatmeal, flaked coconut, crushed pecans and baking soda. Whisk until the dry ingredients are evenly incorporated into the wet mixture.
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Divide the filling between the two chilled 9-inch pie crusts. Fill each crust only about 3/4 full— the filling will rise and bubble while baking.
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Bake for approximately 50 minutes, until the crust is golden at the sides and bottom and the filling is set and slightly puffed in the center (it will settle as it cools). Let the pies cool before slicing.
Notes
Choose a thick, sturdy pie crust without holes or thin spots—the filling is wet and can leak through fragile dough. Chill crusts for about 30 minutes before filling to help solidify the fats and strengthen the crust.
Step-by-step photos are included below to guide you through the process.
Equipment needed for this Mock Pecan Pie with oatmeal and coconut:
- Pie plates — glass is helpful because you can check the bottom of the pie for doneness more easily.
- Mixing bowl — to combine the filling.
- Whisk — a wire whisk works well to blend the wet and dry ingredients.
- Measuring cups and spoons — for accurate ingredient amounts.
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Other family favorite pie recipes you may enjoy:
- Amish pumpkin custard pie
- Amish coconut cream pie
- Rhubarb pie with crumb topping
- Amish spiced apple pie
- Pecan pie cookie cups
- The best cherry pie filling
- Amish oatmeal cherry pie bars
Ingredients needed for this Mock Pecan Pie: two 9-inch pie crusts, butter, eggs, baking soda, water, crushed pecans, brown sugar, light corn syrup (Karo), flaked coconut and instant oatmeal.
Why use instant oatmeal instead of old-fashioned rolled oats?
Instant oatmeal yields a finer, more delicate texture in this pie. Rolled oats can be used in a pinch, but pulse them a few times in a blender to approximate the finer texture of quick oats for best results.
Step 1: Cream the brown sugar and melted butter together, then whisk in the beaten, room-temperature eggs, water and light corn syrup. Add instant oatmeal, coconut, pecans and baking soda, and whisk until well combined.
Step 2: Divide the filling between two chilled 9-inch pie crusts with crimped edges. Fill only to 3/4 full to allow room for the filling to rise and bubble while baking.
Pie crust notes:
My favorite is an easy flaky pie crust passed down from my mother-in-law. Avoid crusts with tears or thin spots—wet filling will leak through and can bubble over in the oven. Chilling the crust for about 30 minutes before filling helps the dough hold up during baking. And remember: don’t overfill; leave space for the filling to expand.
Step 3: Bake the pies at 350°F for about 50 minutes, until the crust is golden and the filling is set and slightly puffed. Let cool before slicing. Serve with whipped cream and a sprinkle of cinnamon or with vanilla ice cream.
Storage options for leftover Mock Pecan Pie:
Store leftovers in the refrigerator for 5–7 days. Because the filling is moist, refrigeration is best. The pie also freezes well—wrap tightly or use an airtight container for up to 3 months.
Pin this recipe for later, and tag me on Instagram if you make it—I’d love to see your version. Thank you for your support!
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