Oatmeal Pecan Pie

I made this as follows, though I added a cup of pecans and I made my own crust, from the Pecan-date pie recipe. I followed the tip to bake on a pizza stone, came out just fine and is not soupy inside. So I recommend this type. This got an "oh wow" comment from my boyfriend who is not as into desserts as I. Very very good!

Total FAIL. Liquid in the middle. Bad for a recipe that has EGGS in it. The oven temperature is obviously wrong (especially when compared to the thousands of other pecan pie recipes I could have chosen to make that are available online). I chose this particular recipe because of all the great reviews. I thought I was not only making a healthier pie, but saving money by using less pecans (since they are expensive.) Turned out to cost way more than I bargained for, since I have to make another pie. Thank goodness we had a backup pie for Thanksgiving! I'll be reviewing this recipe thoroughly on my website, but I'll check back to see if the directions have been updated before I post the review.

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I've made this for several Thanksgivings, and it's been a hit every time. I don't even like regular pecan pie but could eat this all myself. It does take longer to set than the recipe says. Also, it says you can make it up to a day ahead, but i've found that it's not really great until it has sat for a couple of days. The day you make it the flavors haven't really settled yet. I always make it at least 2 days ahead and then let it "marinate" in the fridge. There's something about how the oatmeal and crust absorb the sugars that makes it just amazing.

This was delicious! We made it pretty much as written, adding a few more pecans, some chocolate chips, and using a homemade wheat pie crust. Definitely a keeper.