- 8
- 20 mins
- 235 mins
Ingredients
- piecrust thawed
- 2/3 cup sugar
- 1/4 cup margarine, melted
- 1 cup corn syrup
- 2 tablespoons bourbon, if desired
- 1/2 teaspoon salt
- 3/4 cup fat-free cholesterol-free egg product
- 1 teaspoon vanilla
- 1/2 cup pecan halves or broken pecans
- 1/2 cup quick-cooking or old-fashioned oats
- 1 bag (6 oz) semisweet chocolate chips (1 cup)
Preparation
Step 1
In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
3
Heat oven to 375ºF.
In large bowl, beat sugar, margarine, corn syrup, bourbon, salt, egg product and vanilla with wire whisk or hand beater. Stir in pecans, oats and chocolate chips. Pour into pastry-lined pie plate. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
Bake 40 to 50 minutes or until crust is brown and filling is set, removing foil for last 15 minutes of baking. Cool 30 minutes. Refrigerate until chilled, about 2 hours.