Ingredients
| 1/2 cup butter or margarine |
| 2/3 cup sugar |
| 2/3 cup dark-colored corn syrup |
| 2/3 cup regular rolled oats |
| 2 eggs |
| 1 teaspoon vanilla |
| 1 recipe Pastry for Single-Crust Pie (see recipe below) |
| 1/2 cup chopped pecans |
| Whipped cream (optional) |
Preparation
| 1. In a medium saucepan, melt the butter or margarine. Remove from heat and stir in the sugar, corn syrup, and oats. |
| 2. Stir in the eggs and vanilla. |
| 3. Pour mixture into the Pastry for Single-Crust Pie. Top with pecans. Cover edge of pie with foil to prevent overbrowning. |
| 4. Bake in a 325 degree F oven for 25 minutes. Remove foil. Bake for 20 to 25 minutes more or until set. Cool on a wire rack. Serve with whipped cream, if you like. Makes 8 servings. |
| Pastry for Single-Crust Pie: In a mixing bowl, stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are peasize. Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. |
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