Oatmeal Pecan Pie from Cooking Light Nov 2006

Submitted by Bren in LR

"Rolled oats add heartiness to the filling of this classic Thanksgiving dessert. Make the pie up to a day ahead, but store in the refrigerator if you do."

 

• Ready In: 1hr 5mins
• Ingredients: 11
• Serves: 8

ingredients

• 1 sheet refrigerated pie dough
• cooking spray
• 1 cup packed dark brown sugar
• 1 cup light corn syrup
• 2⁄3 cup regular oats
• 1⁄2 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

directions

1. Preheat oven to 325 degrees.
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 degrees for 50 minutes or until center is set. Cool completely on a wire rack.