1 9" unbaked pie crust ▢3 large eggs ▢1 cup brown sugar ▢2 tablespoons cornstarch ▢1 teaspoon cinnamon ▢1/4 teaspoon salt ▢3/4 cup corn syrup ▢1/4 cup butter, melted ▢1 teaspoon vanilla extract ▢1 cup quick oats
Preheat the oven to 350°F. On a floured surface, roll out the pie crust into a circle about 12 inches in diameter.
Transfer the pie dough to a 9-inch glass or ceramic pie plate. Fold the edges under and crimp all the way around. Lightly dust the pie dough with flour then place it in the fridge as you make the filling.
Whisk the eggs in a large bowl. In a separate bowl stir together the brown sugar, cornstarch, cinnamon, and salt to ensure no lumps in the brown sugar.
Whisk the sugar mixture, corn syrup, melted butter, and vanilla extract into the eggs until combined. Stir in the oats. Pour the batter into the pie crust.
Bake the pie for 45-55 minutes or until the top is set and the middle no longer wobbles when given a nudge. Remove from the oven and cool fully before serving.