Toasted Pecan Oat Pie
Recipe by Colleen Ferreira
Budget bites, basic baking!
Like all of you, we’re on a budget this holiday season. Pecans are pricey, so we’re substituting half of them with crunchy toasted oats. We also added in an extra egg (cause that’s what we do 😊) to keep the pie extra ooey gooey. This twist on pecan pie is now a new favorite!
What you need:
1 store bought frozen pie crust
3/4 cup toasted pecan pieces
3/4 cup toasted old fashioned oats
4 eggs
1/2 stick of butter
1 tsp vanilla extract
1/2 cup white sugar
1 cup karo syrup (light or dark)
Directions:
Toast your pecans and oats in a saucepan over low heat. Once fragrant, remove from heat and set aside to cool. In a big bowl, whisk together the eggs, sugar, butter, vanilla, and karo. Fold in the oats and pecans. Pour mixture into the prepared pie crust. Bake at 350 degrees for 45 minutes or until the filling has almost set.
