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Oatmeal Pecan Pie

Oatmeal Pecan Pie
Becky Luigart-Stayner
Yield

12 servings (serving size: 1 wedge)

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.

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

Nutrition 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

How to Make It

  1. Preheat oven to 325°.

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

  3. 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.