Mock Pecan Pie by Rose Mary
By
Rose Mary Mogan
@cookinginillinois
1
I created this recipe from my original Pecan Pie recipe for my niece who is allergic to nuts, for our family reunion in 2011. It turned out perfectly, and at first glance everyone thought it was really a pecan pie. By using the steel cut oats, the texture is much chewier, but the rolled oats work just as well and are much cheaper. You can also use crushed pretzels. It taste & look just like the real thing, but you will be able to tell the difference. It still is very good. If there are any one you know that are allergic to nuts this is a perfect dessert .
Rating:
★★★★★ 5 votes5
Comments:
Serves:
6-8 people
Prep:
20 Min
Cook:
1 Hr
Method:
Bake
Ingredients
-
19 inch unbaked deep dish pie shell
-
3 largeeggs, room temperature
-
2/3 csugar
-
dash(es)salt
-
1 Tbspall purpose flour
-
1 cdark corn syrup
-
1/3 cmelted butter
-
1 1/2 tsppure vanilla extract
-
1 crolled oats, or steel cut oats
How to Make Mock Pecan Pie by Rose Mary
- PREHEAT OVEN TO 350 DEGREES F.Mix flour with sugar in a medium size bowl. Then add eggs, & salt to sugar mixture and beat till mixed. Pour in melted butter and beat again.
- Spray measuring cup with non stick cooking spray. Add corn syrup, pour into egg mixture and beat until blended.
- Stir in oats. Whisk together to blend, and pour into unbaked pie crust.
- Bake in pre heated 350 degree F. oven for 50 minutes to one hour., or until knife inserted half way between outside and center of filling comes out clean. Cool completely before slicing. Top with a dollop of cool whip or a scoop of your favorite ice cream and serve.
- Note: You can also use crushed pretzels in this recipe, what ever you have on hand, either will be chewy , and look like the real thing. Enjoy
