OATMEAL PECAN PIE (COOKING LIGHT)

OATMEAL PECAN PIE (COOKING LIGHT) image

Yield 12 1 wedge

Number Of Ingredients 11

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1/2 (15-ounce) package refrigerated pie dough such as Pillsbury.
Cooking Spray
1 Cup packed Dark Brown Sugar + 2 tbsp. for topping. (You can use a Splenda blend for even fewer calories.)
1 Cup Light Corn Syrup
2/3 Cup of Regular Rolled Oats + 2 tbsp. for topping. (You can use instant, but I prefer the rolled oats for chewier bites!)
1/2 Cup Chopped Pecans + 2 tbsp. for topping. (I add additional 1/4 cup for more nuttier nibbles!) + Whole pecans for decoration.
2 tablespoons Butter, melted
1 Teaspoon Pure Organic Vanilla Extract
1/4 Teaspoon of Salt
2 Large Eggs, lightly beaten
2 Large Egg Whites, lightly beaten

Steps:

1) Preheat oven to 325 degrees. 2) Roll dough into an 11-inch circle; fit into 9-inch pie plate coated in cooking spray. (Be sure to coat the edges, since the dough/filling rises.) Fold edges under and flute. OR, use frozen ready made pie crust. 3) Combine brown sugar and remaining ingredients, stirring well with a whisk. Pour into prepared crust. 4) Bake at 325 degrees for 50 minutes or until center is set. (I always bake for 60-70 minutes, since I don't like runny fillings.) **Fifteen minutes before the end of baking, I pull the pie and sprinkle the top with 2 additional tablespoons of brown sugar/oats/pecans for crispy crumble; then decorate with a few whole pecans, and return to oven for the last 15 minutes of baking. 5) Cool completely on a wire rack. (You can make this pie up to a day ahead, but store in the refrigerator.) Easy as Pie! Enjoy!!