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.
Serves: 12
Start to finish: 1 hour 10 minutes, then at least two hours to cool
Thanks to: Laura Martin, Cooking Light NOVEMBER 2006
1 comment:
This has been a favorite of ours for the past couple of years. It's not nearly as thick and heavy as a traditional pecan pie, and is very frugal to make. Give it a try! You won't be disappointed.
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