Pecan Oatmeal Pie

Summary: I found the original recipe for this pie in Cooking Light many years ago. It immediately became a family favorite though I don't know (or care) how light it actually is. I've tweaked the proportions just a bit.

Yield: 1 pie


  • 1 unbaked pie crust (I use my stir-and-roll recipe)
  • scant 1 cup packed brown sugar
  • scant 1 cup light corn syrup
  • ⅔ cup regular oats
  • 1 cup pecan halves
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 3 large eggs


Preheat oven to 325° Fahrenheit.

Mix all ingredients together, stirring well, and pour into pie crust. Bake for 50 minutes or until center is completely set.