Dessert--Pecan/Oatmeal Pie

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

Photo by Deborah H.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)

  • Cooking spray

  • 1 cup packed dark brown sugar

  • 1 cup light corn syrup

  • 2/3 cup regular oats

  • 1/2 cup chopped pecans

  • 2 tablespoons butter, melted

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon salt

  • 2 large eggs, lightly beaten2 large egg whites, lightly beaten

Directions

Preheat oven to 325°. Roll dough into an 11-inch circle. Fit into a 9-inch pie plate coated with cooking spray. Fold edges under; flute. Combine brown sugar and remaining ingredients, stirring well with a whisk. Pour into prepared crust. Bake at 325° for 50 minutes or until center is set. Cool completely on a wire rack.

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