Aunt lou says this is what you make when you want something sweet but refuse to turn it into a whole project.

This Amish-style oatmeal pie is the sort of thing you make when you’re craving something sweet but don’t have the time or patience for a fussy dessert. It comes from the same spirit as old church-supper pies: pantry ingredients, one bowl, and into the oven it goes. The oats give it a chewy, almost pecan-pie texture without needing any nuts, and the eggs, sugar, and butter bake up into a rich, golden filling. Around here, this is what you pull together on a weeknight or after Sunday dinner when you want a little something, but you refuse to turn it into a whole project.

Serve this oatmeal pie just warm or at room temperature so the filling can set and slice cleanly. A dollop of lightly sweetened whipped cream or a small scoop of vanilla ice cream is lovely but not required; it’s plenty sweet and satisfying on its own. A cup of coffee, hot tea, or a cold glass of milk fits right in with its farmhouse character. It travels well, too, so you can set the glass pie plate right on the counter or carry it to a neighbor without any extra fuss.

Servings: 8

1 unbaked 9-inch pie crust (store-bought or homemade)

Preheat your oven to 350°F (175°C). Place the unbaked 9-inch pie crust into a glass pie plate, crimping the edges as you like. Set the pie plate on a sturdy baking sheet to make it easier to move in and out of the oven.

In a medium mixing bowl, whisk the eggs until they are well blended and a little frothy. Add the granulated sugar and brown sugar and whisk until the mixture looks thick and smooth, with no big lumps of sugar.

Slowly whisk in the melted, slightly cooled butter until fully combined. Then add the milk, vanilla, salt, and cinnamon (if using), and whisk again until the mixture is smooth.

Stir in the rolled oats with a spoon or spatula until they are evenly distributed throughout the filling. The mixture will look thin; the oats will swell and set up as the pie bakes.

Pour the oat filling into the unbaked pie crust, smoothing the top gently so the oats are spread in an even layer.

Bake on the center rack at 350°F (175°C) for 40 to 50 minutes, or until the top is deeply golden, the edges are set, and the center is mostly set but still has a slight jiggle when you nudge the pie plate. If the crust or top gets too dark before the center is set, lay a piece of foil loosely over the pie for the last 10 minutes.

Remove the pie from the oven and place the glass pie plate on a cooling rack or a folded kitchen towel on your counter. Let it cool at least 1 to 2 hours so the filling can firm up; it will slice more neatly once it’s closer to room temperature.

Slice into wedges and serve warm or at room temperature straight from the glass pie plate, with whipped cream or ice cream if you like.