oatmeal pecan pie
Ingredients for the pie crust (adapted from this recipe):
1 1/4 cups flour
4 ounces (1 stick) unsalted butter, chilled and cut into 1/2 inch cubes
1/2 tsp salt
1/2 tsp sugar
4 – 6 tbsp ice water, may need more or less depending on the consistency of the dough
Ingredients for the pie filling:
1 cup mixed sugar: 1/3 cup sugar, 1/3 cup Splenda, 1/3 cup erythritol* OR 1/2 cup sugar and 1/2 cup Splenda
1/2 cup Light Log Cabin pancake syrup
1 tbsp light molasses (use 2 tbsp if using 1/2 sugar & 1/2 Splenda mixture)
2/3 cup quick oats
2 tbsp unsalted butter, melted
2 tsp vanilla
1/2 tsp salt
3 large eggs, lightly beaten
1/2 cup chopped pecans
*Erythritol is a granulated sugar substitute available at health stores.
To make the pie crust
1. Combine all the dry ingredients in a food processor and mix thoroughly. Slowly add in butter by pulsing. Add a tbsp of water a little bit at a time, pulsing between each addition. Pinch mixture together, if it sticks together, the dough is ready.
2. Pour out dough onto a clean work surface and lightly knead together. It may take a bit of work to get all the pieces together. Form the dough into a ball and wrap with a plastic wrap. Let it sit in the refrigerator for at least an hour (I threw mine in the freezer for 30 minutes).
3. On a clean, floured surface, roll out the ball of dough until 1/4″ thick and about a 14″ circle. Place pie tin upside down on the dough and cut out a circle approximately 1″ – 1 1/2″ wider than the circumference of the pie tin.
4. Lightly coat the pie tin with flour (or butter) to help prevent crust from sticking. Place the dough into the tin and gently press down until it is resting on the bottom and sides of the tin. Cut away any excess dough, and using a fork, press it all around to crimp the pie edges. I’m not an expert pie crust fluter (would that even be the right term?!), but it did the job, and this was a homemade pie after all!
6. Combine all the pie filling ingredients in a large bowl, stirring well with a whisk. Once it is completely combined, pour the filling into the unbaked pie crust.
7. Place in the hot oven, and immediately lower heat to 325°, and bake for about 55-60 minutes or until the center is set. I find determining when a pecan pie is done to be slightly tricky. You want the center to be jiggly and no longer runny. Give the pie a little tap, and if the center jiggles, take it out, and the pie will continue setting outside of the oven. Allow to cool completely on a wire rack before serving.
This recipe was made by Ben’s co-worker, Julianne, who is a registered dietitian, so this is her version of a sort of “healthier” pecan pie (this recipe was another one she shared with me). She had brought some pie to work, and he came home with a slice for me. Actually, all that he left me was a sliver. Once I had the little sliver, I knew I wanted the recipe. I love all things sweet, so it’s not hard for me to find a new dessert to love.
I know some people are hesitant about Splenda, but it’s just another thing to have in moderation. Just like with most things anyway, right? Ben will share it as an option for some of his patients (he’s a dietitian), because for some people with diabetes, who still need to satisfy their sweet tooth craving, it’s a good alternative. I usually don’t like the taste of artificial sweeteners, but in this pie, I can’t taste it. Obviously, if you’re anti-artificial sweetener, then just use 1 cup of sugar for the recipe.
Nutritional information per 1/12th slice: Calories, 200; Fat: 10g; Cholesterol, 60mg; Sodium, 210mg; Protein, 3g; Carbohydrate, 24g; Fiber 1g; Sugars, 15g. Calories may vary slightly between pre-made and homemade crust.
Obviously, you still don’t want to eat the whole pie! But imagine what a regular pecan pie might be like! Lightened up or not, something like pecan pie is still a sometimes food, but I’ll never object to having it on Thanksgiving or Christmas. I have another ball of pie dough sitting in the freezer, so this pie may be getting made again soon.