Oatmeal Pecan Pie
Photography: Becky Luigart-Stayner; 
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.
| Servings:12 servings (serving size: 1 wedge) | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
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 beaten
- 2 large egg whites, lightly beaten
Amount Per
Serving
- saturated fat:3.5 g
- poly fat:2.6 g
- fiber:1 g
- sodium:181 mg
- calories from fat:33 %
- carbohydrate:51.4 g
- calories:311
- calcium:30 mg
- protein:3.2 g
- fat:11.3 g
- mono fat:5 g
- cholesterol:42 mg
- iron:0.8 mg
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.
