Does anyone have an Oatmeal Pie Crust recipe they like?

There are all kinds of recipes online, but I'm hoping somebody in this kitchen has experience with oatmeal crust.

I want to make a sweet potato pie with a cinnamon/oatmeal crust. I don't have a recipe, I'm feeling experimental, and I'm open to suggestions. I want a result that has a good crisp to it, and the sweet/spiced flavor of oatmeal cookies.

I *could* do a crumb crust with boughten oatmeal cookies, but I like scratch cooking, and I have a junk food ban in my house. As you can see, I am held hostage by my values.

I've never heard of an oatmeal crust. If you want something that tastes like oatmeal cookies, why not make some cookies and crumble them for the crust?

Or, try combining some granola with butter and spices and pressing it into the pie pan?

That's a great idea. :think: And it's much more appealing than the store-bought cardboard oatmeal cookie crust. I'll have to give it a try.

I LOVE THIS PLACE!

Granola might have too big chunks for pie crust. I'd probably grind it in a food processor or blender first.

But I'd love to try making one. My mouth waters thinking about sweet potaot pie w/ this crust

The idea in my head stems from this sweet potatoes recipe that I made at Thanksgiving. It had a great orangey flavor, and I think with a little bit of kitchen chemistry it would make a delightful pie. The topping was good, but it turned to sweet cookiecrumb mush after the first day.

ORANGE-FLAVORED SWEET POTATOES WITH OATMEAL COOKIE TOPPING
(from epicurious.com)

7 large sweet potatoes (about 5 pounds)
1/2 stick (1/4 cup) unsalted butter, softened
1/4 cup firmly packed brown sugar
1/4 cup fresh orange juice
1/4 cup sweet orange marmalade
1 tablespoon finely grated peeled fresh gingerroot
2 teaspoons salt


For topping
fourteen 3-inch crisp oatmeal cookies, broken into pieces (about 3 cups)
3/4 stick (6 tablespoons) cold unsalted butter, cut into pieces

Preheat oven to 450°F. and butter a baking dish, 13 by 9 by 2 inches. Prick potatoes and bake on a foil-lined baking sheet in middle of oven until very soft, about 1 1/2 hours. Scoop flesh into a large bowl and mash with butter, sugar, juice, marmalade, gingerroot, and salt. Spread potato mixture evenly in baking dish. Potato mixture may be made 1 day ahead and chilled, covered. Bring potato mixture to room temperature before proceeding.

Make topping:
In a food processor grind cookies fine. Add butter and pulse motor until mixture resembles soft cookie dough. Wrap topping in wax paper and chill until firm, about 2 hours. Topping may be made 1 day ahead and chilled, covered.

Preheat oven to 400°F. Crumble topping over potato mixture and bake in middle of oven until topping is browned lightly, about 25 minutes.

I make my sweets layered with apples pan fried in butter, brown sugar and the usual spices. I top it with candied pecans. Next year it will be a candied pecan/oatmeal cookie top. Yuuuuuuuuummmmmm!