Instructions

• Preheat the oven to 350°F (180°C).
• If your eggs are refrigerated, set them out to come to room temperature while you prepare the crust and other ingredients.
• Fit the single 9-inch pie crust into a 9-inch pie dish: unroll or place the crust in the dish, press it gently into the bottom and sides, and crimp the edges.
• Melt the 2 tablespoons (28 g) of butter (microwave briefly or melt on the stovetop) and set it aside to cool slightly.
• In a large bowl, add the light brown sugar, the eggs, the all-purpose flour, ground cinnamon, salt, light corn syrup, the melted butter, vanilla extract, and the quick oats. Whisk until the mixture is well combined and the oats are evenly distributed.
• Pour the filling into the prepared pie crust and smooth the top lightly.
• Bake on the middle oven rack for 50–60 minutes, until the filling is mostly set and only slightly jiggly in the center.
• Remove the pie from the oven and place the pie dish on a wire rack. Let the pie cool and rest for at least 2 hours before slicing so the filling fully sets.
• Serve slices plain or with a scoop of vanilla ice cream or whipped cream, if desired.