Things You'll Need:
- 9-inch round pie plate
- 15 oz. refrigerated pie dough (or make your own)
- Cooking spray
- 1 cup brown sugar
- 1 cup light corn syrup
- 2/3 cup rolled oats
- 1/2 cup chopped pecans
- 2 tbsp. melted butter
- 1 tsp. vanilla
- 1/4 tsp. salt
- 2 large eggs, lightly beaten
- 2 large egg white, lightly beaten
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Step 1
Preheat oven to 325 degrees and spray 9-inch pie plate with cooking spray.
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Step 2
Roll dough into an 11-inch circle and fit into a 9-inch pie plate. Fold the edges and excess dough under and crimp the edges with a fork or flute with your fingers.
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Step 3
If you'd like to flute your edges like the picture above, take the pointer finger and thumb of your left hand, press them together and place on the inside edge of the crust. Take the thumb of your right hand and place on the outside of the crust. Gently push the crust between these two plains, so that the thumb of your right hand fits into the V shape of the thumb and pointer finger on your left hand. Be careful not to pierce the crust with your nail.
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Step 4
Combine all the ingredients and stir vigorously with a whisk, making sure that the liquid is smooth. You'll have lumps due to the nuts and oats, but the actual liquid should be smooth.
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Step 5
Pour liquid into prepared crust and bake for 50 minutes or until the center is set.
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Step 6
Cool completely on a wire rack. This recipe serves 12.
