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May 22, 2012 / hippiechickamblings

Oat Meal Pie

Many years ago, as a beginning teacher, I met an amazing couple during a parent conference, quite by chance. Of course, I no longer believe many things happen by chance. My featured student, a fine young man and father of his own son now, remains one of my dearest friends to this day, and his parents, that couple who walked into my classroom all those years ago, are family. My friend Wonnie is my biggest fan, a soul-sister who, if I call at 3 a.m. in a crisis, will calmly reply, “Good morning, Sweetie, what’s up?” She’s a genuine coupon queen, a displaced mountain girl who knows how to cook shucky beans, and a woman of truest beauty. This recipe is hers. She offers it, as with everything she does, in a spirit of love and laughter. I hope you enjoy it. Love ya, Wonnie Girl!

Ingredients

1/2 cup sugar (you can use either reg or brown but brown will be sweeter)

1/2 cup light or dark corn syrup

3/4 cup rolled oats (not instant oatmeal)

1/2 cup butter, melted

2 eggs, well beaten

1/2 to 3/4 cup dark chocolate chips

1 teaspoon vanilla extract

1 unbaked pastry shell (9 inches)

1/2 to 3/4 cup pecan halves (nuts may be omitted if allergies are an issue)

Directions

In a large bowl, combine sugar, corn syrup, oats, butter, eggs and vanilla. Pour into crust. Bake at 350° for 15-20 minutes. Arrange pecans on top of pie; bake 30 minutes more or until well browned. Let cool and set up completely before serving.  Great with whipped cream, yummy!

Yield: 8 servings.

(Depending on how your oven cooks you may want to cover the edges of your pie crust with strips of aluminum foil to prevent burning.

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