Pecan and Oat Pie

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Mayumi 0

"This recipe is really great in the fall at my family farm when we get together and eat on the harvest table. The oats add a really nice flavor and texture to the pie. I always make a graham cracker crust for it to compliment the warm flavor and a nice pat of vanilla bean ice cream on the side tops it off! ENJOY!"
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5 servings yields 1 9in pie
Serving size has been adjusted!

Original recipe yields 5 servings



  • Prep

  • Cook

  1. Preheat oven to 350 degrees F and butter 9in pie pan.
  2. In a medium sized bowl, crumble graham crackers into a fine dust or small particles then cut into the 1/2 cup of butter. This is your crust. Pat it down into the greased pie pan evenly and firmly. Do not pre bake.
  3. In a large sized bowl beat eggs until frothy then mix in the chopped pecans, oats, salt, and vanilla.
  4. In a medium sized saucepan add 1/4 cup butter, white sugar, brown sugar, cornstarch and water then bring to complete boil. Remove from heat.
  5. Pour cooked syrup from saucepan into the large mixing bowl with the pecan and oat mixture. Mix thoroughly then pour into the pie crust.
  6. Bake for 45 minutes
  7. After removal add halved pecans as toppers before pie has cooled. Let cool
  8. ENJOY!