Excellent pie, very similar to Pecan Pie but with a slightly different taste and texture. Good in its own right.
However, a few comments:
1. I agree that the timing in the original recipe is off. Like that of another poster, my oven is accurately calibrated (checked it today with an infrared thermometer). I found that after 45 minutes at 325 degrees, the pie was not nearly done as the center was almost liquid. It was much better after 60 minutes, although still a bit soft. I suggest you cook the pie for 60 minutes AR 325, or perhaps 45 minutes at 350 (which is what most pecan pie recipes specify).
2. Regular rolled oats work fine; no need to use quick-cooking oats.
3. A teaspoon of vanilla might be a good addition.
Was this review helpful?
9 users found this review helpful
Excellent pie, very similar to Pecan Pie but with a slightly different taste and texture. Good...