[Sca-cooks] Pecan Pie recipe

Pat Griffin ldyannedubosc at yahoo.com
Wed Aug 30 23:14:52 PDT 2006

The addition of oats to this recipe cuts way down on the sweet candy effect.


Chocolate Oatmeal Pecan Pie


1 9-inch pie crust

2 1-ounce squares bitter chocolate or bakers chocolate

1/3 cup butter 
1 cup light corn syrup 
2/3 cup light brown sugar 
3 eggs 
1/2 teaspoon salt 
2/3 cup quick cooking oats 
2/3 cup pecan halves 

For the garnish:
Freshly whipped, sweetened cream, optional

Make the filling:
1. In a double boiler, over barely simmering water, melt chocolate and
butter; stir with a wooden spoon to combine. Remove from heat and cool to
lukewarm on the counter.
2. Meanwhile, in a medium mixing bowl, using an electric mixer, blend brown
sugar, corn syrup, eggs and salt until smooth.
3. Using a wooden spoon, stir in oats and pecan halves until combined. Add
cooled chocolate and butter mixture to the filling and stir well.
Assemble the pie:
1. Transfer filling to the unbaked crust. Bake for 30 to 40 minutes, or
until a knife inserted in the center comes out clean. Cool pie on a wire
2. Serve warm or at room temperature, garnished with whipped cream, if


Lady Anne du Bosc

Known as Mordonna The Cook

Mka Pat Griffin

Thorngill, Meridies

Mundanely, Millbrook, AL

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