pantry pie

★★★★★ 1 Review
ttodd4jesus avatar
By Tammy T
from Phoenix, AZ

Got this recipe in a email and thought it was neat because the ingredients are usually in one's kitchen! It is easy and if you need a dessert with what you have, this is it. It tastes like a pecan pie without the pecans but with cream cheese. It will make more filling than one pie can hold but you can use that for tarts. My daughter had my camera so I used the pic that was on the recipe. Enjoy!

★★★★★ 1 Review
prep time 15 Min
cook time 1 Hr
method Convection Oven

Ingredients For pantry pie

  • 1
    (8 ounce) package cream cheese, softened
  • 1/3 c
    white sugar
  • 1 Tbsp
    vanilla extract
  • 1
    unbaked 9 inch pie crust
  • 3
    eggs, beaten
  • 1 c
    corn syrup
  • 1 c
    brown sugar, packed
  • 2 Tbsp
    butter, softened
  • 1 Tbsp
    all-purpose flour
  • 1 Tbsp
    vanilla extract
  • 1 1/2 c
    rolled oats (not quick oats or the topping will be chewy)

How To Make pantry pie

  • 1
    Preheat oven to 350 degrees Combine the cream cheese, white sugar, and 1 tablespoon vanilla extract in a bowl and blend until creamy. Spread the mixture into the bottom of the pie crust. Whisk together the eggs, corn syrup, brown sugar, butter, flour, and 1 tablespoon vanilla extract in a separate bowl until combined; stir in the rolled oats. Pour the mixture over the cream cheese layer in the pie crust.
  • 2
    Bake in preheated oven until center is set, about 60 minutes. Allow to cool before serving.
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