Oatmeal pie, standing in for pecan

I made this a couple of weeks ago after spotting the recipe in a local cookbook, and my kids loved it — enough so that now they want me to make another one for Thanksgiving.

The recipe is essentially the same as pecan pie, only with a few extra spices and A LOT less fat (when you consider that a cup of pecans has 78 grams while a cup of oats has 5).

The pies even look kind of similar, with that brown, nutty looking top “crust.” I’m going to print the recipe as listed in my Berne Heritage Sesquicentennial Cookbook, but for the record I replaced half the corn syrup with applesauce and no one objected.

The Recipe
3 eggs
1 cup corn syrup
2/3 cup sugar
1/3 cup melted butter
1 tsp vanilla
¾ tsp cinnamon
½ tsp ground cloves
1 cup rolled oats
1 deep dish pie crust

Beat eggs and next four ingredients with a mixer, then stir in spices and oats. Pour mixture into pie crust, cover edges with foil and bake at 350 degrees for 45-50 minutes or until knife inserted in center comes out clean.

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