Pantry Pie

Tammy T


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 vote
15 Min
1 Hr
Convection Oven


(8 ounce) package cream cheese, softened
1/3 c
white sugar
1 Tbsp
vanilla extract
unbaked 9 inch pie crust
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


  • 1Preheat 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.
  • 2Bake in preheated oven until center is set, about 60 minutes. Allow to cool before serving.

Printable Recipe Card

About Pantry Pie

Course/Dish: Pies
Main Ingredient: Sugar
Regional Style: American
Hashtags: #sweet, #rich, #simple