Looking for a classic dessert with a twist? Try out this decadent pecan pie recipe.
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- Yields:
- 8 serving(s)
- Prep Time:
- 35 mins
- Total Time:
- 2 hrs 35 mins
Ingredients
- 1 c.
regular oats
- 1/8 tsp.
ground cinnamon
- 6 tbsp.
melted butter, divided
- 1 c.
plus 2 tablespoons grade B maple syrup, divided
- 1 1/2 c.
pecan halves and pieces
- 1/2 c.
sweetened flaked coconut
- 1/2
(14.1-ounce) package refrigerated piecrusts
- 1/2 c.
firmly packed brown sugar
- 2 tsp.
all-purpose flour
- 1/4 tsp.
salt
- 3
large eggs
- 2 tsp.
vanilla extract
Directions
- Step 1Heat oven to 350°F. In a small bowl, stir together oats, cinnamon, 2 tablespoons melted butter, and 2 tablespoons maple syrup until blended. Spread oat mixture on a lightly greased baking sheet. Bake 20 minutes or until oats begin to turn golden; remove from oven and stir in pecans and coconut. Bake 10 to 12 more minutes or until pecans and coconut are lightly toasted. Remove from oven and cool completely on a wire rack (about 15 minutes).
- Step 2Fit refrigerated piecrust into a 9-inch pieplate according to package directions; fold edges under and crimp as desired.
- Step 3Whisk together brown sugar and next 2 ingredients until blended. Add eggs, vanilla, remaining 4 tablespoons melted butter, and remaining 1 cup maple syrup, whisking until blended. Spoon pecan mixture into prepared piecrust; carefully pour maple syrup mixture over pecan mixture.
- Step 4Bake at 350°F on lower oven rack for 35 to 40 minutes or until set. Remove from oven and cool completely on a wire rack (about 1 hour).
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