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Recipe Summary

prep:
30 mins
cool:
45 mins
bake:
45 mins
total:
2 hrs
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Lightly coat a 9x9-inch baking pan with cooking spray; set aside. For pastry: In medium bowl, stir together unbleached flour, oat flour and salt. Using pastry blender, cut in the 1/4 cup butter or margarine until pieces are pea-size. Sprinkle 1 tablespoon of the cold water over part of the flour mixture; gently toss with a fork to mix. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of water at a time, until all of the flour mixture is moistened. Form dough into a ball.

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  • On lightly floured surface, use your hands to slightly flatten pastry into a square. Roll pastry from center to edges into 9x9-inch square, lightly dusting with flour as needed. Set aside.

For filling:
  • In a large bowl, combine eggs, sugar, corn syrup, the 3 tablespoons melted butter or margarine and vanilla. Pour one-third of egg mixture into prepared pan. Stir pecans into remaining egg mixture.

  • Wrap pastry around the rolling pin. Unroll on top of egg mixture in baking dish. Slowly pour nut mixture over pastry.

  • Bake in a 350 degree F oven for 45 to 50 minutes or until a knife inserted near the center comes out clean. Cool 45 minutes before serving. Serve with vanilla ice cream.

  • Cover and chill within 2 hours. Makes 12 servings.

*

If you can't find oat flour at your supermarket, place 2/3 cup rolled oats in a blender or food processor. Cover and blend or process until finely ground. Measure 1/2 cup.

Nutrition Facts

441 calories; fat 22g; cholesterol 87mg; saturated fat 8g; carbohydrates 60g; mono fat 9g; poly fat 4g; insoluble fiber 2g; sugars 39g; protein 5g; vitamin a 437.3IU; vitamin c 0.6mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 0.6mg; vitamin b6 0.1mg; folate 20.2mcg; vitamin b12 0.3mcg; sodium 132mg; potassium 167mg; calcium 70.7mg; iron 1.1mg.
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