The pie and sauce can each be made up to two days ahead. Cover the pie loosely with aluminum foil for the last eight minutes of baking if it begins to brown too much.
1 3/4 cups old-fashioned rolled oats
3 tablespoons granulated sugar
1/4 teaspoon salt
3 1/2 tablespoons cold butter, cut into small pieces
1 tablespoon ice water
3/4 cup packed brown sugar
2/3 cup light-colored corn syrup
3 tablespoons all-purpose flour
3 tablespoons molasses
1 tablespoon melted butter
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 large eggs
1 large egg white
2/3 cup pecan halves
1 1/2 cups fresh cranberries
2/3 cup granulated sugar
1/2 cup fresh orange juice
1/4 cup water
1/2 teaspoon cornstarch
How to Make It
Preheat the oven to 400°.
To prepare crust, place the first 3 ingredients in a food processor, and process until finely ground (about 30 seconds). Add butter, and pulse 5 times or until combined. Add 1 tablespoon ice water; pulse just until combined (mixture will be crumbly). Press oat mixture into the bottom and up sides of a 9-inch deep-dish pie plate coated with cooking spray. Bake at 400° for 15 minutes or until lightly browned. Cool for 5 minutes on a wire rack.
Reduce oven temperature to 350°.
To prepare filling, combine brown sugar and next 8 ingredients (through egg white) in a medium bowl, stirring well. Stir in pecan halves. Spoon filling into prepared crust. Bake at 350° for 48 minutes or until center is set. Cool to room temperature on a wire rack.
To prepare sauce, combine cranberries, 2/3 cup granulated sugar, and juice in a small saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer until cranberries begin to pop, about 3 minutes, stirring occasionally.
Combine 1/4 cup water and cornstarch in a small bowl, stirring with a whisk. Stir cornstarch mixture into cranberry mixture; bring to a boil. Cook 1 minute, stirring often; remove from heat. Cool completely. Cut pie into 12 wedges; serve with sauce.
This was a great recipe for Pecan Pie. I usually do not eat pecan pie because of the filling. The oatmeal crust was perfect because it absorbed a lot of that filling. My entire family loves this recipe. I did not try the cranberry sauce with it but I will this year for Thanksgiving!
I'm probably biased as this was my first attempt at a pecan pie ... but I'm terrible with baking, so you have to believe that I was psyched when I saw this oat crust versus a regular pie crust. Don't get me wrong, I loooove a perfectly flaky crust, but when you're baking for your future family ... you'll want to take it easy, too. Pie was a HIT. The filling stayed afloat and wasn't too sweet. No one used the sauce (it wasn't that great anyway). The crust was a bit over done, but I liked the way it crumbled with the filling. Easy. Will make again.
I enjoyed the molasses undertones of the filling. I added a few more pecans as the only change. I did not have the problem of runny filling. The oatmeal crust tastes really, really good. Unfortunately, you cannot cut and serve it --neatly anyway! I've made it twice, the second time baking for only 40 minutes. It was easier to cut but still the crust was hard. Overall, I think the pie is worth trying again. For my family, the flavors were really addicting.
I made this recipe twice thinking I had forgotten a step or had done something incorrectly. Unfortunately that was not the case-the recipe is just not good. I was in charge of dessert for a Thanksgiving dinner and I wanted to make something in addition to the pumpkin dessert I had made. It is a good thing that I had the pumpkin because this pie turned out HORRIBLE!
The crust did not hold together and the filling was really runny. Like another review I added more pecans the second time and also less molasses but there was no hope for this. Don't waste your time!
I had rave reviews for this pie. I am not sure it is as light as it could be, but it is incredibly tasty! The serving size is pretty small and still pretty high in calories and fat.
I used the oatmeal crust to make an apple pie and it was delicious! Put a little more oatmeal and brown sugar on top and it was another hit!
I made this pie twice and had problems both times. The first time I followed the recipe exactly (with the exception of adding a few extra pecans) and the crust seemed burned and the edges of the pie cooked more than the center, making it very difficult to cut. My mother-in-law suggested that the dark pie pan I used may have been the culprit, so I undercooked the pie slightly the second time. This resulted in nicely-done edges but a liquid center. There just didn't seem to be a way to make it cook evenly.
My husband loves pecan pie but I agree with the other comments that the crust is hard, not enough pecans (although I used extra), and I was plainly a molasses pie - very dark brown and sweet - not like a real pecan pie.
The filling of this pie was delicious and tasted okay right from the oven. However, after it sat out a while, the crust did get hard and was difficult to cut. It was even more difficult the following day. I would not make this again.
I agree with Beau, really bad recipe. Way too sweet (and I have a serious sweet tooth!), tasted like molasses pie. The crust had potential with perhaps another filling. Maybe less molasses would have worked. I made the mistake of making a second pie while the first was cooking, inedible and a waste of ingredients. Yikes!
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!