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Ingredients Jump to Instructions ↓

  1. 1/4 c Rolled oats

  2. 3 Egg; beaten

  3. 1/2 c Honey

  4. 1/2 c Sugar, white

  5. 1 c Sugar, brown

  6. 1/8 ts Pepper, black

  7. 2 T Butter, sweet; melted

  8. 1/4 c Heavy cream

  9. 1/2 ts Vanilla

  10. 1 c Pecans

  11. --RUMMED OAT CRUST--

  12. 1/3 c Rolled oats

  13. 3/4 c Flour

  14. 1 ts Sugar

  15. 1/2 ts Salt

  16. 6 T Crisco; chilled

  17. 1 Egg yolk; beaten

  18. 2 T Rum, dark

  19. 9-inch pie plate with it. Trim and flute the edges. Preheat the oven to

  20. 400F. Place the oats in a medium-sized skillet over medium heat. Cook, stirring constantly, until lightly toasted, about 5 minutes. Allow to cool. Lightly beat the eggs in a large bowl. Beat in the honey, both sugars, pepper, butter, cream and vanilla. Stir in the oats and the pecan pieces. Pour into the pie shell and bake

  21. 10 minutes. Reduce the heat to

  22. 325F and continue to bake until the filling is firm, about 30 minutes longer. Serve warm. Serves

  23. 8. Crust: Combine oats, flour sugar and salt. Cut chilled shortening into dry ingredients. Mix in the egg yolk with a fork, and add enough rum to form a soft dough. Wrap in plastic wrap and refrigerate

  24. 1 hour before using. Makes one

  25. 9 crust

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