Oatmeal Pecan Pie Cooking Light Recipes

Steps:

• Preheat oven to 325°F
• Roll dough into a 11" circle; fit into a 9" pie plate, light sprayed with cooking oil. Fold edges under and flute.
• Combine brown sugar and all ingredients (EXCEPT PECANS AND CHOCOLATE CHIPS, stirring well with a whisk.
• Pour into prepared crust and sprinkle with nuts and chocolate chips.
• Bake for 30 minutes or until center is set. Cool completely on wire rack.
• Serve with whipped topping or ice cream.

Steps:

• preheat oven to 325.
• in a medium pan melt butter.
• remove from heat, stir in sugar, corn syrup, and oats.
• stir in eggs and vanilla.
• pour into unbaked pie crust.
• top with pecans.
• cover edges of pie with tin foil to prevent overbrowning.
• bake for 25 minutes.
• remove foil, bake for an additional 20-25 minutes until set.
• cool on a wire rack.
• top with whipped cream if desired, and serve.

Steps:

• 1) Preheat oven to 325 degrees. 2) Roll dough into an 11-inch circle; fit into 9-inch pie plate coated in cooking spray. (Be sure to coat the edges, since the dough/filling rises.) Fold edges under and flute. OR, use frozen ready made pie crust. 3) Combine brown sugar and remaining ingredients, stirring well with a whisk. Pour into prepared crust. 4) Bake at 325 degrees for 50 minutes or until center is set. (I always bake for 60-70 minutes, since I don't like runny fillings.) **Fifteen minutes before the end of baking, I pull the pie and sprinkle the top with 2 additional tablespoons of brown sugar/oats/pecans for crispy crumble; then decorate with a few whole pecans, and return to oven for the last 15 minutes of baking. 5) Cool completely on a wire rack. (You can make this pie up to a day ahead, but store in the refrigerator.) Easy as Pie! Enjoy!!

Steps:

• In a large bowl, combine sugar, corn syrup, oats, coconut, butter, eggs and vanilla. Pour into crust. Bake at 350° for 15-20 minutes. Arrange pecans on top of pie; bake 30 minutes more or until well browned.

Steps:

• In a large bowl, whisk the eggs and sugars. Gradually whisk in the corn syrup, milk, butter, vanilla and salt. Stir in pecans, oats and coconut. Pour into pastry shell., Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean (cover edges loosely with foil if necessary to prevent overbrowning). Cool on a wire rack.

Steps:

• 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 all remaining ingredients, stirring well with a whisk. Pour into prepared crust.
• Bake for 50 minutes or until center is set.
• Cool completely on a wire rack.