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Oatmeal Pecan Pie

This is a delightful twist on a Southern favorite.—Sue Draheim, Waterford, Wisconsin
  • Total Time
    Prep: 15 min. Bake: 45 min. + cooling
  • Makes
    8 servings


  • 2 large eggs
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 3/4 cup corn syrup
  • 1/2 cup whole milk
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla extract
  • Dash salt
  • 2 cups pecan halves
  • 3/4 cup quick-cooking oats
  • 1/2 cup sweetened shredded coconut
  • 1 unbaked pastry shell (9 inches)


  • In a large bowl, whisk the eggs and sugars. Gradually whisk in the corn syrup, milk, butter, vanilla and salt. Stir in pecans, oats and coconut. Pour into pastry shell.
  • Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean (cover edges loosely with foil if necessary to prevent overbrowning). Cool on a wire rack.
Nutrition Facts
1 piece: 629 calories, 36g fat (11g saturated fat), 74mg cholesterol, 222mg sodium, 75g carbohydrate (39g sugars, 4g fiber), 7g protein.

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