Holiday Oatmeal Chocolate Pecan Pie

“Life is uncertain. Eat dessert first.” -Ernestine Ulmer

Remember me? I know it’s been a while, and sometimes life happens like that. In 2018, I started my blog Ingredients, Inc. at the height of my food freelance career. At that time, I was doing recipe development for top food brands, food writing for top print magazines, national food television segments, nutrition counseling, speaking engagements and creating recipes for three international cookbooks.

This path gradually lead to travel freelance, projects, traveling the world for work, publishing Healthy Travel magazine, marketing jobs, social media jobs, content writing and much more. Then, one of my freelance clients offered me a job full time, and there you have it. My career completely shifted again.

Because I have missed working with food, recipes, photography and all of the amazing creative opportunities and people that come along with it, I am reintroducing Ingredients, Inc.

And what better time than now. Since Thanksgiving is next week, I am sharing one of my favorite Thanksgiving pie recipes: Holiday Oatmeal Chocolate Pecan Pie. It’s super easy, fantastic and is the perfect holiday dessert. You only need 15 minutes of hands-on time. Adding Oatmeal to this pie makes this recipe a little bit healthier and enhances the texture. Feel free to use dark chocolate chips instead of semisweet if you wish.

Trust me, you will love this Thanksgiving dessert (consider making two and freeze one or give it as a gift).  Have a great day and thank you for following! Alison

Holiday Oatmeal Chocolate Pecan Pie

Cook Time:

45 minutes

Prep Times:

15 minutes

Yield:

10 to 12 servings

Ingredients:

Cooking spray
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
3/4 cup dark brown sugar
1/2 cup light corn syrup
2 eggs lightly beaten
1 teaspoon vanilla extract
2/3 cup regular oats
1/2 teaspoon salt
3/4 cup finely chopped pecans
1/3 cup semisweet or dark chocolate chips

Preparation:

1. Preheat oven to 325F.

2. Fit piecrust into a 9-inch pie plate coated with cooking spray. Crimp edges as desired.

3. Combine brown sugar and next 5 ingredients, stirring well with a wire whisk. Stir in pecans and chocolate chips. Bake for 325F for 45 minutes or until center is set. Cool completely on a wire rack.

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