This pie was good, but really it was too sweet even with 34c syrup. other than that it was wonderful

This was really good! I thought it was a great idea to use rolled oats instead of pecans because pecans are so expensive. The top tasted a lot like granola. I thought the middle part did taste just like pecan pie and the oats on top are really good. Only change I made was I used light corn syrup like other reviewers suggested and I used half granulated sugar and half brown sugar (which I always do for my pecan pie). I made it in a smaller pie pan (so I halved everything) and I cooked it 40 minutes and it was done. I think if you made the recipe in a full pie pan it definitely would need more time than that since it would be thicker, and you'd have more filling. I found that if when you are baking it and the filling moves a whole lot because it is very liquidy in the middle, then it is not done. It usually is done when it moves just a little when you shake it (like jello). I did not think that this should have received a lower rating because someone cooked it incorrectly. All ovens cook differently, so you have to figure out on your own when it looks done. Thanks so much for the recipe. I will make it again! (I was testing it out for a fall festival and am going to make another one in a couple days.)

I've also had a version made with Grape Nuts cereal (not flakes) but I don't know if it's sold anymore! It was quite tasty, too. But here in southern New Mexico (second only to Georgia for growing pecans) I'd better use the real thing! LOL

This turned out great for an alternative to traditional pecan pie. I followed the recipe exactly, however, I did cook it approximately 60 minutes. I also used the quick oats (that's all I had). It was still a little runny in the middle. I will definitely try this recipe again and probably add a little flour and use the old fashioned oats.

This is the best pie ever. I love the pecan pie but do not like the pecans and this makes a wonderfully rich pie. This recipe is also good to make for family gathering as a substitute for pecan pie for those that may be allergic to nuts. This pie always turns out good. You can substitute light Karo syrup for dark Karo syrup, it works for me.

This didn't turn out at all. Perhaps the cooking time or oven temperature is wrong on this recipe, or there wasn't enough oats, or perhaps it needed another egg. At any rate, the pie was pure liquid inside after 45 minutes in the oven and overnight in the fridge. The recipe author needs to include how to tell if it is done. I'm currently trying to rescue the ingredients by destroying the pie and cooking it in a jelly roll pan. We'll see how that goes. Also, the portions that did cook tasted nothing like pecan pie. It tasted good, but it wouldn't fool anybody, not even a poor man. Update: the jelly roll pan trick worked, and it tasted nice (although nothing like pecan pie), but as written, my one star rating stands.

This is a excellent pie. I love to bake and this is so easy and good. The price of Pecans are through the roof these days and if you are looking for a tasty cheaper pecan pie than this is it!!!! It looks to nice too. I used Light Corn Syrup(that is all I had) instead and it turned out great!!!

I think this pie would be better with a light corn syrup. Mine needed about an hour to cook