Oatmeal-Pecan Pie
Recipe from Midwest Living

Oatmeal adds chewy texture to this decadent pecan pie, which fits any holiday menu.

Oatmeal-Pecan Pie

by 1  person

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  • 1/2  cup 
    butter or margarine
  • 2/3  cup 
  • 2/3  cup 
    dark-colored corn syrup
  • 2/3  cup 
    regular rolled oats
  • 2   
  • 1   teaspoon 
  • 1   recipe 
    Pastry for Single-Crust Pie (see recipe below)
  • 1/2  cup 
    chopped pecans
    Whipped cream (optional)
Pastry for Single-Crust Pie
  • 1 1/4  cups 
    all-purpose flour
  • 1/4  teaspoon 
  • 1/3  cup 
  • 4 - 5   tablespoons 
    cold water

In a medium saucepan, melt the butter or margarine. Remove from heat and stir in the sugar, corn syrup, and oats.
Stir in the eggs and vanilla.
Pour mixture into the Pastry for Single-Crust Pie. Top with pecans. Cover edge of pie with foil to prevent overbrowning.
Bake in a 325 degree F oven for 25 minutes. Remove foil. Bake for 20 to 25 minutes more or until set. Cool on a wire rack. Serve with whipped cream, if you like. Makes 8 servings.
Pastry for Single-Crust Pie
In a mixing bowl, stir together all-purpose flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Transfer filling to pastry-lined pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry.

Nutrition information
Per Serving: cal. (kcal) 477, Fat, total (g) 26, chol. (mg) 84, carb. (g) 57, sodium (mg) 218, Percent Daily Values are based on a 2,000 calorie diet
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