This mock pecan pie takes me back to my Amish childhood. Mock pecan pie was a favorite of the customers that frequented our house for an Amish “banquet,” a feast of mashed potatoes, homemade bread, roasted meats, fresh homemade pies, sides and much more. I would watch the mock pecan pie get passed around like a hawk, hoping some would be leftover so that I could enjoy a slice of it with ice cream after our customers left. Mock pecan pie was always one of my favorites, and now I get to enjoy the whole pie by myself if I want to, and if my toddlers don’t sneak bites of it while I’m not watching. This mock pecan pie is a budget friendly alternative to pecan pie, but still tastes just as delicious as pecan pie which makes it a great option for Thanksgiving, Christmas and more! If you love pie baking, be sure to scroll below the recipe card for a list of our family favorite pie recipes.
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Amish Mock Pecan Pie (oatmeal pecan pie)
- Pie plates (linked below)
- Mixing bowl (linked below)
- Whisk (linked below)
- measuring cups (linked below)
- 1 1/2 cups brown sugar scant if you prefer less sweetness
- 1/4 cup melted butter
- 1 1/2 cups Karo (light corn syrup)
- 1/2 cup water
- 3 large eggs beaten, room temp.
- 1 1/2 cups instant oatmeal
- 1/2 cup flaked coconut
- 1/2 cup crushed pecans
- 1/4 teaspoon baking soda *see note.
- pie crusts for 2 9 inch pies. *see note.
Preheat oven to 350:
- Cream the brown sugar and slightly cooled, melted butter together, then whisk in beaten, room temperature eggs, water and light corn syrup. Add instant oatmeal, coconut, pecans and baking soda, then whisk again until well combined with the wet ingredients.
- Divide the filling between two, chilled 9 inch pie crusts with crimped edges. Only fill the pie crusts 3/4 full as the mock pecan pie filling will rise and bubble while baking.
- Bake the mock pecan pies in the preheated oven for around 50 minutes until the pie crust is golden on the sides and bottom, and the filling is set in the center and slightly puffed up (the filling will flatten again as it cools). Allow to cool, then serve and enjoy!
Equipment needed for this Mock Pecan Pie with oatmeal and coconut:
- Pie plates I prefer to use glass pie plates for pie baking, simply because it makes checking the bottom of the pie for doneness much easier!
- Mixing bowl A mixing bowl is needed to combine the mock pecan pie filling in.
- Whisk I like to use a wire handled whisk for combining the wet and dry ingredients together to make the mock pecan pie filling.
- Measuring cups Measuring cups are needed to get an accurate measurement of the ingredients listed for the filling. Measuring spoons are also nice to have for getting a more accurate measurement of the baking soda.
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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: pie crusts, butter, eggs, baking soda, water, crushed pecans, brown sugar, Karo (light corn syrup), coconut and instant oatmeal.
Why use instant oatmeal instead of old fashioned rolled oats?
Instant oatmeal produces a finer and more delicate texture in this mock pecan pie. I personally have only use instant oatmeal, but rolled oats could be used as a substitute in a pinch. If you wish to get the rolled oats finer, similar to the quick oats, you can pulse the rolled oats in the blender a few times until their texture resembles the texture of quick oats.
Step 1: Cream the brown sugar and melted butter together, then whisk in beaten, room temperature eggs, water and light corn syrup. Add instant oatmeal, coconut, pecans and baking soda, then whisk again until well combined with the wet ingredients.
Step 2: Divide the filling between two, chilled 9 inch pie crusts with crimped edges. Only fill the pie crusts 3/4 full as the mock pecan pie filling will rise and bubble while baking.
Pie crust notes:
My all time favorite pie crust is the easy flaky pie crust recipe passed along from my Mother-in-law who is also from a conservative Amish and Mennonite background. I did make the mistake of using a pie crust with a few tears in it, that I didn’t realize were there. My pie filling seeped through in that pie crust and went pretty crazy against the hot pie plate, bubbling out over the crust and into my oven. (Bleh, who likes to clean ovens?) The other pie, thankfully, was made with a crust that was thicker and better structured, so it turned out beautifully. Be sure to chill the pie crust for 30 minutes or so in the refrigerator as well. This solidifies the fats in the pie crust and creates a stronger barrier for the filling while baking. One last tip: don’t fill the crust more than 3/4 full to allow plenty of space for rising and bubbling while the pie is baking.
Step 3: Bake the mock pecan pies in the preheated oven for around 50 minutes until the pie crust is golden on the sides and bottom, and the filling is set in the center and slightly puffed up. Allow to cool, then serve and enjoy. This mock pecan pie is wonderful with whipped cream and cinnamon, or with vanilla ice cream!
Storage options for leftover Mock Pecan Pie:
If you have leftovers, this pie keeps well in the refrigerator for 5-7 days. Because of the wet filling, I recommend keeping the pie leftovers refrigerated vs. stored at room temperature. This pie also freezes well and can be frozen in an airtight container or tightly wrapped, for up to 3 months.
Feel free to pin this recipe for later and don’t forget to tag me on Instagram to show off a photo of your own creation of this mock pecan pie. Thank you for your support!