Now, I am not a pie fan, to say the least. The whole warm and mushy fruit thing scags me out! Bleh. Despite this aversion, a few years back, I somehow got roped into doing all the Thanksgiving pies. Now, not being a pie eater, I went in blindly but was assured by all that they came out great. Still, I kind of felt like I was missing out on my own creations, however "gross" they may be.
Upon flipping through the November 2006 issue of Cooking Light magazine, I stumbled across the recipe for Oatmeal Pecan Pie. I couldn't get it out of my head and thought that it was possible that I just might like it since there was no mush factor to contend with.
Am I ever glad that I forged ahead and made this! Not only is it a cinch to whip together, the textured crunch of the oats and pecans meld wonderfully with the syrupy sweet syrup suspended throughout. [I've been known to up the amount of pecans slightly, as well as keep some of the pieces on the larger size.] The pie also keeps well in the refrigerator for a few days. And, the best part? It is fairly light when compared to traditionally-made holiday pies!
Oatmeal Pecan Pie
Cooking Light November 2006
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
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 beaten
2 large egg whites, lightly beaten
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.
Yield: 12 servings (serving size: 1 wedge)
CALORIES 311 (33% from fat); FAT 11.3g (sat 3.5g,mono 5g,poly 2.6g); IRON 0.8mg; CHOLESTEROL 42mg; CALCIUM 30mg; CARBOHYDRATE 51.4g; SODIUM 181mg; PROTEIN 3.2g; FIBER 1g