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.
Variations & Tips
You can swap half of the granulated sugar for more brown sugar if you like a deeper, almost caramel flavor, or use dark brown sugar for a stronger molasses note. A small handful (about 1/3 cup) of raisins or chopped nuts can be stirred in with the oats if you want a little extra texture, though the beauty of this pie is how simple it is without add-ins. For a slightly lighter version, you can use 2% milk instead of whole and reduce the sugar by a couple of tablespoons; the pie will still set, just a touch less rich. If you prefer a stronger spice flavor, increase the cinnamon or add a pinch of nutmeg. Food safety tips: make sure the eggs are cooked through by baking until the center is just set and reaches at least 160°F (71°C) if you check with an instant-read thermometer. Let the pie cool on the counter until barely warm, then cover and refrigerate any leftovers after a few hours; they’ll keep safely for about 3 days. Reheat individual slices gently in the microwave or enjoy them cold.
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