Oatmeal Pecan Pie

1 9-inch Rum Oat Crust
¼ cup rolled oats
3 egg; beaten
½ cup honey
½ cup granulated sugar
1 cup brown sugar; firmly packed
⅛ teaspoon black pepper
2 tablespoons unsalted butter, melted
¼ cup heavy cream
½ teaspoon vanilla
1 cup Pecan Valley Pecan Pieces

1. Preheat oven to 325ºF.
2. In a large mixing bowl lightly beat the eggs. Beat in the honey, both sugars, pepper, butter, cream and vanilla. Stir in the oats and the pecan pieces. Pour into the pie shell and bake 10 minutes.
3. Reduce the heat to 325ºF.
4. Continue to bake until the filling is firm, about 30 minutes longer. Serve warm.

Rum Oat Crust
⅓ cup rolled oats
¾ cups all-purpose flour
1 tablespoon granulated sugar
½ teaspoon sea salt
6 tablespoons Crisco; chilled
1 egg yolk; beaten
2 tablespoons dark rum

1. Preheat oven to 400ºF.
2. Place the oats in a medium-sized skillet over medium heat. Cook, stirring constantly, until lightly toasted, about 5 minutes. Allow to cool.
3. In a large mixing bowl combine oats, flour sugar and salt. Cut chilled shortening into dry ingredients. Mix in the egg yolk with a fork, and add enough rum to form a soft dough. Wrap in plastic wrap and refrigerate 1 hour before using.
4. Roll the Rum Oat Crust dough on a lightly floured board, and line a 9-inch pie plate with it. Trim and flute the edges.

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