Rolled oats add heartiness to the filling of this classic Thanksgiving dessert. Make the pie up to a day ahead, but store it in the refrigerator if you do.
Yield
12 servings (serving size: 1 wedge)
Ingredients
- 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
- Cooking spray
- 1 cup packed dark brown sugar
- 1 cup light corn syrup
- 2/3 cup regular oats
- 1/2 cup chopped pecans
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 large eggs, lightly beaten
- 2 large egg whites, lightly beaten
Preparation
Preheat oven to 325°.
Roll dough into an 11-inch circle. Fit into a 9-inch pie plate coated with cooking spray. Fold edges under; flute.
Combine brown sugar and remaining ingredients, stirring well with a whisk. Pour into prepared crust. Bake at 325° for 50 minutes or until center is set. Cool completely on a wire rack.
Nutritional Information
- Calories:
- 311 (33% from fat)
- Fat:
- 11.3g (sat 3.5g,mono 5g,poly 2.6g)
- Protein:
- 3.2g
- Carbohydrate:
- 51.4g
- Fiber:
- 1g
- Cholesterol:
- 42mg
- Iron:
- 0.8mg
- Sodium:
- 181mg
- Calcium:
- 30mg
Laura Martin, Cooking Light, NOVEMBER 2006
Posts
0 comments:
Post a Comment