Made gluten free pie crust from scratch.... And it's direction said 10 minutes at 400 then set to oven temp and time for pie recipe... So after 10 minutes at 400 I set at 325 for 50 minutes... My son in law says its his favorite pie and asked for a second pie two weeks after Thanksgiving! Love this recipe!
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!
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.
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.
Ditto to what all the reviewers have written. This is an awesome pie and the oats add a great texture. You won't regret trying this recipe. I didn't change a thing.
This is an awesome pie. I made it for Sunday dinner and everyone LOVED it. The oats add a crunchy, wholesome feel that is fabulous. I will make this part of my arsenal. lol Also, it is very easy to make, but it did take longer to cook than suggested.
Made this pie last night for my family, they missed it for Thanksgiving. I am on a low fat, low cholestoral, low sugar diet, they loved it!! I sustituted 1/2 cup Splenda brown sugar, 3/4 cup egg substitute for eggs, used Light corn syrup with 0g.fruitose. Everyone loved the oats, go figure. I will make again.
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!
Absolutely delicious...So good and so easy to make. Even our friends who are not big pecan pie fans loved this pie. This will definitely be a pie we will make each Thanksgiving!
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.
I REALLY loved this recipe. Pecan pie is always to sweet and textureless to me, and the oatmeal solved both problems. I will make this again, but will still make the classic pecan for my boyfriend and mother who love their sweets. :)
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).
Wonderful pie. I took this to Thanksgiving in the fall and everyone loved it...couldn't believe it was something from Cooking Light Magazine!
This was a hit at Thanksgiving. It was my first time making/tasting Pecan Pie, but my uncles said it was the best they'd ever had! It is definitely rich, but oh so delicious. This pie will definitely appear again and again during the holiday season.
phenomenal! made it for thanksgiving and everyone went back for seconds though they were stuffed and hurting
I really like this pecan pie. I use the "Sweet Cream Cheese Dough" from this site for the crust. It's been getting good reviews for Thanksgiving for several years now.
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!
We make this every year for Thanksgiving. It isn't as tooth-achingly sweet as "regular" pecan pie, but I don't miss it -- and I love sweets! Still tastes rich and satisfying. There are rarely leftovers for long.
Delicious and so easy to make! Not sooo sweet that it almost hurts your teeth, like some pecan pies that I have had in the past. Have made it for the passed 3 Thanksgivings and always a hit.
This pie was a hit last year for both Thanksgiving and Christmas and I'm definitely making it again. This one is sticky and sweet but also more nutritious than the normal fare. When I used blackstrap molasses, the cranberry sauce went perfectly with it. When I used light molasses, it was excellent as-is with whipped cream. It made great leftovers too, as the flavor and texture improved with time. But I had to learn to trust the recipe - when I made the crust it seemed too dry and crumby at first but proved to be perfect once the filling was added and it was baked. The 2/3 cup of pecans didn't seem like enough but it was the perfect amount once the pie was baked. The final test was my southern MIL kept sneaking pieces of the leftover pie from the fridge until it was all gone!
I did a test run on this pie for Thanksgiving dinner and it will definitely be on my menu. I may give these out for Christmas this year instead of baking cookies. My husband SAID he did not like pecan pie when I was making it but changed his mind afterwards.
The is a staple at our Thanksgiving table. Just fabulous!
This is a delicious, but rich recipe. It was really yummy, but not something you would serve on a normal basis. This would be the perfect holiday dessert. I love it heated up with a scoop of cold vanilla ice cream. :)
Oh. My. GOD. I feel like I've died and gone to heaven. This was the most delicious dessert I've ever made that hasn't involved chocolate. Absolutely decadent, I served it warm over "1/2 the fat" butter pecan ice cream. Perhaps a bit of a splurge, but SOOOO worth it. Perfect ending to Father's Day, everyone went crazy over it. Will be making this again and again. Only thing I did different was use 3 whole eggs instead of 2 whites/2 whole because that's all I had on me. Delish!!! :D :D :D
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.
Great recipe! I made this to take to a dinner party and then had to make it again for my husband. It is now his favorite pecan pie recipe. I did add a few more pecans that the recipe states.
Excellent recipe. Super easy, great flavor, wonderful texture. A real hit with guests.
I did not like the way this pie turned out. I had to cook it WAY longer than the recipe stated. It was frustrating to have to babysit the pie so much, when I was cooking a bunch of other things as well. The result was just so-so. I much prefer the Pecan and Date Pie recipe, also on this site by Cooking Light.
I have now made this pie on multiple occassions and would highly recommend this recipe. I use quick oats instead of slow cooking ones (because that's what we have at home). Absolutely delicious!
Made this for Thanksgiving; some liked it, some thought it was too sweet. It isn't really low-cal since the "light" syrup has more calories & carbs than pure cane sugar. After the first go-round, I made a few alterations: 1 1/4 cup oats, 1/4 the syrup with 3 TBSP molasses, 1 cup pecans. Turned out much more palatable, plus healthier too. Liked this better than reg. pecan pie w/out the oats. Will do again.
This is like falling into a gooey heaven of oats, pecans, and flaky crust. Amazing! Usually pecan pies are too sugar-sweet for me, but this one--I could eat it for breakfast, lunch, dinner, and dessert. I may have to throw it away to get it out of my house!
Wonderful! I doubled the chopped pecans and added a decorative layer of pecan halves on the top of the pie. It looked great. Do be careful of the timing and watch the pie carefully to make sure it does not burn.
Fantastic! So yummy! And so easy!! I made this for my family's Thanksgiving meal...I took a chance because I'd never made this before but thought the reviews were so great that I'd give it a shot! I'm so glad I did! This pie was GONE within minutes...I actually made a second pie the next morning for my family to enjoy during the weekend. I took another reviewer's tip and added a topping of brown sugar, oatmeal and pecans a few minutes before the pie was done...also threw on some dried cranberries for a pop of color. So delicious! --Robin, Atlanta, GA
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.
I made this for Thanksgiving dinner this year and it was a big hit. It is very easy to make and well liked. I made a small change with the eggs, instead of using two egg whites, I just used 3 eggs and it turned out fine.
This pie is so good! It is my favorite pie I have ever made. It is easy to make and tastes great. Guests love it.
BEST PIE EVER! My husband, who is the most skeptical person when it comes to trying new foods, raved about this pie all night. The oatmeal is definately key, as it gives the pie a heartier texture and flavor than traditional pecan pies. Will be making another couple for the holiday.
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.
Amazing. It really is nice and moist - even gooey - in the middle like it looks in the picture. The oatmeal adds very nice texture. I had to put tin foil on the crusts part way through to keep them from getting too dark, but otherwise followed the recipe exactly. I will definitely be making this again on many Thanksgivings to come.
This recipe is amazing and very simple. This was my first pecan pie and, I plan on using this recipe for Thanksgiving. I hope my in-laws are as impressed as I am!
I hate pecan pie as does my husband, but both of us loved this pie. It is appropriate for everyday meals or special occasions. I didn't change a thing and it was delicious!
This was delicious and very easy to make! I served with a hot fudge sauce, which made it less light but oh-so-good.