Sunday, March 1, 2009

Oatmeal Pecan 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.

12 servings (serving size: 1 wedge)

* 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

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.

Nutritional Information:
Calories: 311 (33% from fat)
Fat: 11.3g (sat 3.5g,mono 5g,poly 2.6g)
Protein: 3.2g
Carbohydrate: 51.4g
Fiber: 1g
Cholesterol: 42mg
Iron: 0.8mg
Sodium: 181mg
Calcium: 30mg

Becky Luigart-Stayner


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