As a lover of traditional ooey gooey pecan pie (especially since Hubby is the maker of said pies), this recipe offered a pleasant and healthy oat crust option that just begged to be baked.
Since it’s the holiday season, and is indeed the toughest time of year to remain true to a healthy eating style, we were excited to give this crust a whirl.
Might I mention – we are SO glad we tried this crust recipe! Doubtful we’ll go back to packaged crusts in the future.
(***Since the traditional recipe is one from my childhood days, we actually did not use the one listed with the crust recipe).
Hubby adds dark chocolate chips and a
lot of small splash of Woodford Reserve bourbon for good measure.
Hey, I’m not complaining! Tis the season, right?
Instead of corn syrup, we use the red labeled Alaga Syrup, which bakes up really dark and rich. We find it at the local Publix supermarket, but it looks like you can order it online as well.
Next time, we’ll have to try the Cranberry Sauce part of the recipe…but we just couldn’t wait to dive in to this pie, so the Sauce had to wait…..happy eating!