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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.

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Dessert--Pecan/Oatmeal Pie 1 Picture


  • 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



Step 1

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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