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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 311
  • Calories from fat: 33%
  • Fat: 11.3g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 2.6g
  • Protein: 3.2g
  • Carbohydrate: 51.4g
  • Fiber: 1g
  • Cholesterol: 42mg
  • Iron: 0.8mg
  • Sodium: 181mg
  • Calcium: 30mg

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

  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.
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