1 1/2 cups butter or margarine (3 sticks)
3 cup granulated sugar
1 1/2 quarts dark corn syrup
2 teaspoons ground cinnamon
1 1/2 teaspoons salt
3 cups eggs (15 medium)
1 1/2 quarts rolled oats
6 unbaked 9-inch pie shells

Cream butter or margarine and sugar together until light and fluffy. Add syrup, cinnamon, and salt to creamed mixture. Mix at low speed 1 minute or until blended. Add eggs to the creamed mixture. Beat until well mixed about 3 minutes.

Stir in oatmeal until it is well mixed. Divide pie filling evenly between pie shells. Bake for about 45 minutes or until center is firm.

If necessary, bake only 2 pies at one time, filling pie shells when ready to bake. Oatmeal forms a pecan like crust on top of the pie.

Cut each pie into 8 wedges. Serve at room temperature with a dollop of whipped cream.

Serves 48.