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Oatmeal pecan pie
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| Artist: |
_ |
| Categories: |
Desserts, Tarts & Pies |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1/4
| cup | Rolled oats | | 3
| | Egg, beaten | | 1/2
| cup | Honey | | 1/2
| cup | Sugar, white | | 1
| cup | Sugar, brown | | 1/8
| tsp | Pepper, black | | 2
| tbsp | Butter, sweet, melted | | 1/4
| cup | Heavy cream | | 1/2
| tsp | Vanilla | | 1
| cup | Pecans | | | RUMMED OAT CRUST | | 1/3
| cup | Rolled oats | | 3/4
| cup | Flour | | 1
| tsp | Sugar | | 1/2
| tsp | Salt | | 6
| tbsp | Crisco, chilled | | 1
| | Egg yolk, beaten | | 2
| tbsp | Rum, dark |
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Procedures:
| 1 | Roll out the rummed oat crust dough on a lightly floured board, and line a 9-inch pie plate with it. | | 2 | Trim and flute the edges. | | 3 | Preheat the oven to 400°F. | | 4 | Place the oats in a medium-sized skillet over medium heat. | | 5 | Cook, stirring constantly, until lightly toasted, about 5 minutes. | | 6 | Allow to cool. | | 7 | Lightly beat the eggs in a large bowl. | | 8 | Beat in the honey, both sugars, pepper, butter, cream and vanilla. | | 9 | Stir in the oats and the pecan pieces. | | 10 | Pour into the pie shell and bake 10 minutes. | | 11 | Reduce the heat to 325f and continue to bake until the filling is firm, about 30 minutes longer. | | 12 | Serve warm. | | 13 | Serves Crust: combine oats, flour sugar and salt. | | 14 | Cut chilled shortening into dry ingredients. | | 15 | Mix in the egg yolk with a fork, and add enough rum to form a soft dough. | | 16 | Wrap in plastic wrap and refrigerate 1 hour before using. | | 17 | Makes one 9 crus |
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