Made with oats, this pie is not too sweet & not too heavy -- but it is still sinfully divine!
you'll need: Single Pie Crust 1 1/2 cups pecans, chopped 18-24 half pecans for the top 1 cup light brown sugar (or go 1/2 & 1/2 with sucanat) 1/2 cup granulated sugar 1/4 tsp salt a dash of cardamom, a generous dash of ground clove & plenty of ground nutmeg (or at least that's how I like to spice it) 1 tbsp tapioca flour 1/2 cup oats 1/2 cup butter, melted 3 eggs 4 tbsp milk 1 tsp vanilla
Make your Pie Crust first so it can chill in the fridge. For a pecan pie I usually make my crust a little thinner & lower in the pan (not fluted over the edges).
Preheat the oven to 325°F.
Combine all dry ingredients (except your half pecans for the top of the pie).
Whip in eggs, milk & vanilla.
Add melted butter & blend.
Pour the pecan filling into your crust.
Place the pecan halves carefully in a pattern that will go well with your cuts -- don't push them in too far.
Put it directly into the oven, don't let it sit getting soggy.
Bake at 350°F (turn it up as you put the pie in) until it browns & a fork comes out mostly dry (remember it will continue to cook for a few minutes after you take it out of the oven). It should take about 45 minutes, but I always check mine at 25 minutes to see how it's doing. If it's rising too much & cracking (don't worry, it'll settle back down), turn the heat down to 325°F. Check it a few times & test it at 45 minutes -- you don't want this one to go dry. If it still needs more time but your pecans are going dark, cover it loosely with a flat piece of tin foil.
Allow to cool, cut & serve it simply.