Pecan Pretend Pie Recipe
Ingredients
| Butter | 1/2 Cup (16 tbs) | |
| Eggs | 3 | |
| 1 1/2 cups quick-cooking rolled oats | ||
| Light cream | 1 Cup (16 tbs) | |
| Firmly packed brown sugar | 1 Cup (16 tbs) | |
| 1 package Coconut-Almond Frosting Mix | ||
| 1 cup All Purpose or Self-Rising Flour | ||
| Water | 2 Tablespoon | |
Directions
Melt butter in 9-inch pie pan.
In large mixer bowl, beat eggs at high speed of mixer until thick and lemon colored.
Add 1 cup oats, cream, brown sugar, dry frosting mix and 2 tablespoons of the melted butter.
Blend well at low speed.
Add 1/2 cup oats, flour and water to remaining butter in pie pan.
Blend until all dry particles are moistened.
Press onto bottom and sides of pie pan.
Pour filling into pastry-lined pan.
Bake at 425° for 10 minutes, then at 350° for 40 minutes or until set.
Chill before serving.
In large mixer bowl, beat eggs at high speed of mixer until thick and lemon colored.
Add 1 cup oats, cream, brown sugar, dry frosting mix and 2 tablespoons of the melted butter.
Blend well at low speed.
Add 1/2 cup oats, flour and water to remaining butter in pie pan.
Blend until all dry particles are moistened.
Press onto bottom and sides of pie pan.
Pour filling into pastry-lined pan.
Bake at 425° for 10 minutes, then at 350° for 40 minutes or until set.
Chill before serving.
Chef
