Oatmeal Pecan Pie
You can make this a day or two ahead of time, just keep it in the fridge.
  • dough for a 9 inch pie plate (see notes above on pie crust)
  • 1 cup packed dark brown sugar
  • 1 cup light corn syrup (or golden syrup - see notes above)
  • ¾ cup rolled oats
  • 1 cup chopped pecans, lightly toasted
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 large eggs, lightly beaten
  • 2 large egg whites, lightly beaten
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Roll dough into an 11-inch circle and put it into a 9 inch pie plate - flute the edges.
  3. Combine the remaining ingredients in a large bowl, stirring well to combine. Pour into the prepared crust. Bake at 350 degrees for approximately 50 minutes, until center is set - if you jiggle the pie plate the filling will still move slightly, but only slightly and the top will be firm to touch. Cool completely before cutting.
Adapted from Cooking Light 2006
Recipe by Some the Wiser at https://somethewiser.com/2015/11/oatmeal-pecan-pie.html