This rich and chewy nut-free pie is like an oversize oatmeal cookie with a pleasant zing of whiskey. That's right, whiskey. Modified from Bake from Scratch Ireland Issue July/August 2020.
Course: Breakfast, Dessert, Snack
Cuisine: American, irish
Keyword: alcohol, oats, pie
Author: Beth Cato
single-layer pie crust
1 1/3cupsold-fashioned oatsalso called rolled oats
2/3cupbrown sugar packed
1 1/4teaspoonskosher salt
1/2cuplight corn syrup
6Tablespoonsunsalted butter melted
1 1/2TablespoonsIrish whiskey such as Jameson
4large eggs room temperature
Preheat oven at 400-degrees
Prepare pie crust
Let pie dough soften at room temperature for 10 to 15 minutes. Lightly flour a surface and roll out dough to a 12-inch circle and transfer it to a 9-inch pie plate. Press into plate to shape, crimping edges as desired. Freeze crust until firm, about 15 minutes.
Drape a large piece of parchment paper over pie crust. Fill to the top with pie weights.
Bake crust until edges are turning golden, about 10 to 15 minutes. Carefully remove weights and parchment paper.
Bake crust an additional 10 minutes to set. Cover the edges with foil if it is getting brown too quickly. Set aside on rack to cool while the filling is assembled.
Reduce oven temperature to 350-degrees.
Line a rimmed baking pan with parchment paper. Place oats in pan.
Bake them until they are lightly toasted, about 10 minutes, giving them a stir or two during. Set them aside to cool.
Lower oven temperature again, this time to 325-degrees. Move the oven rack to the lower third of the oven.
In a big bowl, mix together the brown sugar, salt, ginger, and nutmeg. Add the corn syrup, melted butter, honey, whiskey and vanilla, making sure to scrape the bottom of the bowl. Add eggs one at a time, stirring well after each addition, and end by incorporating the oats until they are coated. Pour everything into the parbaked crust.
Bake until the filling is set and slightly puffed, about 40 minutes. Check on the pie about halfway and cover the edges the foil if they are getting too brown. The done pie will register at 200-degrees if checked with an instant thermometer.
Let pie cool completely on rack before slicing in. Store covered by foil in the fridge or at room temperature. Keeps for several days.