 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
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. 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 |
Directions:
1. Preheat oven to 325°.
2. Roll dough into an 11-inch circle. Fit into a 9-inch pie plate coated with cooking spray. Fold edges under; flute.
3. 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.
|
|