Best Oatmeal Pecan Pie
Best Oatmeal Pecan Pie recipe
Yield
16 servingsPrep
10 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup | rolled oats |
|
| 3 | each |
eggs
beaten |
|
| ½ | cup | honey |
|
| ½ | cup | sugar |
|
| 1 | cup | sugar |
|
| ⅛ | teaspoon | black pepper |
|
| 2 | tablespoons |
butter
sweet, |
|
| ¼ | cup | heavy whipping cream |
|
| ½ | teaspoon | vanilla extract |
|
| 1 | cup | pecans |
|
| Crust | |||
| ⅓ | cup | rolled oats |
|
| ¾ | cup | all-purpose flour |
|
| 1 | teaspoon | sugar |
|
| ½ | teaspoon | salt |
|
| 6 | tablespoons |
vegetable shortening
chilled |
|
| 1 | each |
egg yolks
beaten |
*
|
| 2 | tablespoons | rum |
|
Trans-fat Free, High Fiber
Directions
Roll out the Rummed Oat Crust dough on a lightly floured board, and line a 9-inch pie plate with it.
Trim and flute the edges.
Preheat the oven to 400℉ (200℃).
Place the oats in a medium-sized skillet over medium heat.
Cook, stirring constantly, until lightly toasted, about 5 minutes.
Allow to cool.
Lightly beat the eggs in a large bowl.
Beat in the honey, both sugars, pepper, butter, cream and vanilla.
Stir in the oats and the pecan pieces.
Pour into the pie shell and bake 10 minutes.
Reduce the heat to 325℉ (160℃) and continue to bake until the filling is firm, about 30 minutes longer.
Serve warm.
Comments
