Oatmeal Pecan Pie

Becky Luigart-Stayner
Rolled oats add heartiness to the filling of this classic Thanksgiving dessert. Make the pie up to a day ahead, but store it in the refrigerator if you do.

Yield:

12 servings (serving size: 1 wedge)

Recipe from

Nutritional Information

Calories 311
Caloriesfromfat 33 %
Fat 11.3 g
Satfat 3.5 g
Monofat 5 g
Polyfat 2.6 g
Protein 3.2 g
Carbohydrate 51.4 g
Fiber 1 g
Cholesterol 42 mg
Iron 0.8 mg
Sodium 181 mg
Calcium 30 mg

Ingredients

1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray
1 cup packed dark brown sugar
1 cup light corn syrup
2/3 cup regular oats
1/2 cup chopped pecans
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
2 large eggs, lightly beaten
2 large egg whites, lightly beaten

Preparation

Preheat oven to 325°.

Roll dough into an 11-inch circle. Fit into a 9-inch pie plate coated with cooking spray. Fold edges under; flute.

Combine brown sugar and remaining ingredients, stirring well with a whisk. Pour into prepared crust. Bake at 325° for 50 minutes or until center is set. Cool completely on a wire rack.

Note:

Laura Martin,

November 2006