I can’t wait to make this again! You can make it 2 days ahead and it is not too difficult to put together. I am a huge fan of Molasess and Pecans. I love the crust too. I did make some changes from the original recipe and I am encouraging that you top it with vanilla ice cream or whipped cream! If you are having pie, have pie. 🙂 NOTE: I hate using Corn Syrup so I gave the option of using Brown Rice Syrup, it will change the taste just slightly.
Makes 12 servings
CRUST:
1 3/4 cups old-fashioned rolled oats
3 tbs granulated sugar
1/4 tsp salt
3 1/2 tbs cold butter, cut into small pieces
1 tbs ice water
Cooking spray
FILLING:
3/4 cup packed brown sugar
2/3 cup light-colored corn syrup, or use Brown Rice Syrup
3 tbs flour
3 tbs molasses
1 tbs melted butter
1/2 tsp pure vanilla extract
1/4 tsp salt
2 large eggs
1 large egg white
2/3 cup pecan halves
vanilla bean ice cream or whipped cream
1. Preheat oven to 400 F.
2. To prepare crust, place first 3 ingredients in a food processor and process until finely ground. Add butter, and pulse 5 times or until combined. Add 1 tbs ice water; pulse just until combined (mixture will be crumbly.) Press oat mixture into the bottom and up sides of a 9-inch deep-dish pie plate coated with cooking spray. Bake at 400 for 15 mins or until lightly browned. Cool for 5 mins on a wire rack.
3. Reduce oven temp to 350 F.
4. To prepare filling, combine brown sugar and next 8 ingredients(through egg white) in a med. bowl, stirring well. Stir in pecan halves. Spoon filling into prepared crust. Bake at 350 for about 45-48 mins or until center is set. If the top is browning, on the last 10 mins, cover with aluminum foil. Cool to room temperature on a wire rack. It is worth the smell! Top with ice cream or whipped cream. Adapted from Cooking Light.
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