Oat-Crusted Pecan Pie with Fresh Cranberry Sauce

  • fran5541 Posted: 11/05/08
    Worthy of a Special Occasion

    The crust came out too hard . The filling had a good taste. I cooked the pie for only 40 mins which was enough. I will try the filling with a regular pie crust.

  • Lighteninglady Posted: 11/28/08
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    I agree with Fran. The crust was definitely too hard. I have made this twice but probably won't make it again.

  • haileej88 Posted: 03/28/09
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    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!

  • saraelind Posted: 11/23/08
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    I did a few little changes to the recipe, and it was actually quite good! I used a tart pan instead of a pie pan, so the crust was easy to remove. I put in about a 1/2 cup more pecans to make it prettier, since it was more spread out in the tart pan. I then baked it for 35 minutes instead of the 48. After doing these fixes, I won "best pecan pie" at a work pie contest...so it really is a solid recipe. And...since it is a tart, you can cut 16 pieces to offset the calories of the extra nuts!

  • cashelton Posted: 12/14/08
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    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.

  • beaubear Posted: 12/02/08
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    This was just awful, the worst recipe I have ever made out of Cooking Light. It tasted like a spoonful of molasses and didn't have nearly enough pecans. The oatmeal crust looked nice but was not tasty.

  • AmyIversen Posted: 12/14/08
    Worthy of a Special Occasion

    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!

  • goldy10 Posted: 01/01/09
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    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.

  • mcgNYC Posted: 01/04/09
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    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.

  • Ltoeat Posted: 01/06/09
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    Don't wast your time. The crust is too hard. The filling is very dark and tasted like molasses. No one would eat it so I had to throw it away.

  • mkwescott Posted: 02/17/09
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    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!

  • karhart Posted: 11/14/09
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    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.

  • TxLitLaw Posted: 11/23/09
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    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!

  • PantryChefS Posted: 11/22/09
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    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.

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