Oatmeal-Pecan Pie
Oatmeal adds chewy texture to this decadent pecan pie, which fits any holiday menu.
Oatmeal-Pecan Pie
Ingredients
Directions
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In a medium saucepan, melt the butter or margarine. Remove from heat and stir in the sugar, corn syrup, and oats.
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Stir in the eggs and vanilla.
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Pour mixture into the Pastry for Single-Crust Pie. Top with pecans. Cover edge of pie with foil to prevent overbrowning.
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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.
Nutrition Facts (Oatmeal-Pecan Pie)
Pastry for Single-Crust Pie
Ingredients
Directions
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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.
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