Oatmeal Pecan Pie

Rolled oats add heartiness to the filling of this classic Thanksgiving dessert. Make the pie up to a day ahead, but store it in the refrigerator if you do.

Yield: 12 servings (serving size: 1 wedge)

Ingredients

• 1/2  (15-ounce) package refrigerated pie dough (such as Pillsbury)
• Cooking spray
• 1  cup  packed dark brown sugar
• 1  cup  light corn syrup
• 2/3  cup  regular oats
• 1/2  cup  chopped pecans
• 2  tablespoons  butter, melted
• 1  teaspoon  vanilla extract
• 1/4  teaspoon  salt
• 2  large eggs, lightly beaten
• 2  large egg whites, lightly beaten

Preparation

Preheat oven to 325°.

Roll dough into an 11-inch circle. Fit into a 9-inch pie plate coated with cooking spray. Fold edges under; flute.

Combine brown sugar and remaining ingredients, stirring well with a whisk. Pour into prepared crust. Bake at 325° for 50 minutes or until center is set. Cool completely on a wire rack.

Nutritional Information

Calories:

311 (33% from fat)

Fat:

11.3g (sat 3.5g,mono 5g,poly 2.6g)

Protein:

3.2g

Carbohydrate:

51.4g

Fiber:

1g

Cholesterol:

42mg

Iron:

0.8mg

Sodium:

181mg

Calcium:

30mg