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.

How to Make It

Step 1

Preheat oven to 325°.

Step 2

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

Step 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.

Ratings & Reviews

CLCook's Review

MissLyss
November 19, 2010
I have made this pie a couple of times and it is truly wonderful! I made it once with the store bought crust and once with a homemade crust, both times excellent! The only hint for others making this delicious pie is to cook it until the center is not loose (not done in the time specified in the recipe).

JMRhod's Review

JenAbigail
December 02, 2010
I made this pie for Thanksgiving and am making another for a Christmas party. I don't normally like pecan pie but this was delish! The oatmeal cuts down on the sweetness and gives it some yummy texture! Definitely a favorite!

shanbeekay's Review

christyb1963
November 30, 2010
This pie was EXCELLENT. I followed the recipe exactly and everyone loved it. Someone even mentioned that it "didn't hurt their teeth" It is the perfect amount of sweetness and texture. The 50 minutes bake time on the recipe is wrong though. I took about 1 hour to 1 hour and 10 minutes for the center to set. Make this pie....you will not be sorry.

MegLee's Review

GPryorGuerin
November 27, 2009
Super good! I love the oatmeal in this recipe; it really cuts the sweetness of the brown sugar and the corn syrup. I made this for a Thanksgiving meal and everyone LOVED IT! I had a few requests for the recipe too!

Terran's Review

Bustybrown
November 29, 2008
I bet that this pie is great, but for a newbie to pie making, it didn't work. The recipe calls for it to bake for 50 minutes. Now - after the fact - that I read everyone else's reviews, I see that everyone had to cook it for longer. I didn't do that and ended up with a liquid pie. It looked great on the top, but when I cut into it, it was only solid on the edges. Maybe the recipe should be revised with a longer cooking time.

gamboagirl3's Review

user
November 25, 2014
I have made this many times. That last 2x I made as mini pies( like a tea time tassie) my guests preferred them little! They taste just as delicious!

honucooks's Review

Terran
January 01, 2009
Excellent recipe. Super easy, great flavor, wonderful texture. A real hit with guests.

JenAbigail's Review

jujabbo
October 16, 2009
The is a staple at our Thanksgiving table. Just fabulous!

manhattantart's Review

cinnamonpumpkin
February 22, 2009
This was delicious! I used 3 eggs, 2 tsp. vanilla, a scant 7/8 C. of regular corn syrup (light corn syrup is creepy!) and a heavy half cup of coarsely chopped pecans. I baked it @ 325 convection for about 45 minutes. Next time I make it I'll add a full cup of oats but will try Quick Cook to see if I prefer the lighter, less-chewy texture of those (though my sister says the chewiness of the regular oats makes it delicious). All in all, this is a terrific recipe and one that I'll make very frequently.

lillieofthevaly's Review

sonja123
November 21, 2008
This was a really great pie. I added about 1/4 cup extra pecans. I was worried when I put the filling into the crust b/c it didnt seem as if there was enough filling. But it rose nicely after cooking. Took about 10-15 extra to cook than recipe calls for. Tip for preventing a soggy crust- set on a preheated pizza stone to cook.