Pecan pie is a true favorite among dessert fans. This rich and luscious dessert has many different variations and there are literally hundreds of recipes for this long-loved pie around. It's perfectly delicious as it is, though some people enjoy it with whipped cream on top. One recipe for pecan pie I found years ago called for it to be topped with unsweetened whipped cream. The reason? According to the recipe, it read "the dessert's sweet enough". Well, nobody can argue with that!
You maybe would like to make a pecan pie, but you may not have enough pecans on hand to make one. Unfortunately, pecans have become quite expensive in the last few years. But, don't dispair! I have a recipe for a pie that only calls for 1/3 cup of chopped pecans and it's still a great pie: "Mock Pecan Pie".
This recipe is much like a traditional pecan pie, but what makes it different is that it calls for oatmeal! This "extends" the 1/3 cup of pecans and unless you tell who you're serving that it contains oats, they may not know the difference. It's also a sneaky way to get some nutritional fiber into your diet.
When you look at the recipe, you'll see that the oatmeal is about the only major difference in the pie, compared to a regular pecan pie recipe. You'll see that it calls for dark corn syrup. This performs in this recipe perfectly, though you could use the light corn syrup, if you happen to not have the dark syrup on hand. From my experience, the dark corn syrup gives the pie a more richer, molasses-like flavor. Light corn syrup gives the pie a milder, mellow, more vanilla-like flavor.
About two years ago, I did a story on pecan pie and included several recipes for it. If you happen to not get these, click on this link to get them:
Save some time and some money with this surprisingly good pecan pie.....but see if you can get away without letting those you serve it to know it contains oatmeal!
MOCK PECAN PIE
- 1 unbaked 9-inch pie shell
- 3 eggs
- 3/4 cup dark corn syrup
- 1/4 cup melted butter
- 1/4 teaspoon salt
- 1 cup uncooked quick-cooking oats
- 3/4 cup sugar
- 1/3 cup chopped pecans
Preheat oven to 350 degrees. Beat the eggs until foamy. Add the corn syrup, sugar, melted butter and salt. Stir in oatmeal and nuts. Turn into pie shell. Bake for 45-50 minutes or until center of pie is firm. Cool to room temperature before serving. Yield: 8 servings.