Pecan Pie Recipe without the Pecans
A Recipe for Oatmeal Pie (Tastes Just Like Pecan Pie)
Just before the holidays, a friend was complaining how she hadn't eaten Pecan Pie in 30 years because she had discovered she was allergic to pecans. I asked her if she had ever tried Oatmeal Pie. She had never heard of it. Funny enough, most people I ask have never heard of it.
Oatmeal Pie is something I discovered years ago while attending a weekly weightloss group meeting. We were learning ways to take some of the fat out of recipes. Pecans are loaded with fat (78.5 grams of fat per cup!). Uncooked oatmeal gives the pie the look and texture of the pecans without the fat.
Hopefully, this recipe will allow my friend, and many others, to enjoy the taste they love without worrying about the extra fat, or in her case, a severe allergic reaction!
I hope you enjoy it!
KCC's Oatmeal Pie
2 eggs, slightly beaten
2/3 cup butter or margarine
2/3 cup sugar
1 Tablespoon brown sugar
2/3 cup white corn syrup (like Karo)
2/3 cup uncooked oatmeal
1 teaspoon vanilla
1 uncooked pie shell
Mix all of the ingredients and pour into an unbaked pie shell. Bake 1 hour at 350 degrees. Start watching the pie at around 30 minutes. The crust tends to want to burn before the inside seems solidified enough. If you want to shield the crust, it wouldn't be a bad idea on this recipe. You know it's done when the top seems solid and it may also start to crack.
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