1cupquick cooking oats(Do NOT use old-fashioned oats)
Instructions
Preheat the oven to 350F degrees. Place the 9 inch refrigerated pie crust in a pie plate and flute edges if desired, set aside.
With a hand mixer beat 4 large eggs until light and fluffy.
Add in 1/4 cup granulated sugar, 3/4 cup light brown sugar, packed, 2 Tablespoons all-purpose flour, and 1 teaspoon ground cinnamon and beat until well combined.
Next add 1 cup light corn syrup, 1/4 cup salted butter, melted and 1 1/2 teaspoons vanilla extract and beat until incorporated.
Lastly stir in 1 cup quick cooking oats.
Pour into the prepared pie crust and cook for about 45-55 minutes, until the center has no jiggle.
Let cool fully about 3-4 hours before slicing. Serve with ice cream if desired.
Video
Notes
It must be quick cooking oats - not old fashioned. The old-fashioned are too thick and don't soften enough for this recipe.
Don't like oatmeal but still want that pecan pie crunch? Try using 1 1.2 cups of crushed pretzels instead.
Store leftovers (covered) in the refrigerator for 3 days. This pie can be frozen. Cover pie very well or store in an airtight container so that it doesn't get freezer burned and it will stay good for up to 3 months.