Nothing screams fall like a good ol’ pecan pie. We made this for Thanksgiving dessert and it was a hit. This recipe doesn’t include bourbon, but you can add 1 tbsp to the filling for some added flavor.

Crust:
1-3/4 c. old-fashioned rolled oats
3 tbsp. sugar
pinch of salt
1/2 stick cold butter, cut into small pieces
2 tbsp. cold water
Cooking spray

Combine oats, sugar, and salt in food processor for until finely ground. Add butter and pulse for about 10 seconds. Add water and pulse for another few seconds. Spray the pie pan with cooking spray and press crumbled mixture firmly into the pan until it covers the whole pan and has the appearance of a crust. Bake at 400 for 12 minutes and cool for 5.

Filling:
3 eggs
3/4 c. sugar
pinch of salt
1 c. dark corn syrup
1 tsp. vanilla
1-1/2 c. pecans

Combine all of the ingredients except the pecans and mix well. Stir in the pecans. Pour filling mixture into the crust and bake for 10 minutes at 425, and then another 30 minutes at 350 or until browned on top.

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