American, Dessert Recipes
comments 27

Pecan pie with rolled oats crust

 I know it’s been a while since I’ve blogged, but now I’m back.

Since my last blog, besides the monthly Daring Baker’s Challenges, I’ve been quite busy with work, going overseas, spending time with friends before they move overseas, and playing/teaching my puppy new tricks. I purchased Max as a Birthday gift for myself, I know it’s quite strange, but just within the week that I’ve had him, he has filled my days with so much joy and happiness.

He’s just too cute.Please say hi to Max.    


Now on to other important things. For my Birthday a couple of weeks ago, Howard purchased me a couple of Kitchen tools, namely a Kitchen Aid and a Food Processor. What better way to make use of my gift then re-ignite my flame for baking. It appears that the hottest name in the food industry right now is David Chang and his Momofuku restaurant and Cook book. Everything this man touches becomes an instant phenomenon, with nothing more popular at this stage then his “crack pie.” I’ve had the pleasure of sampling a couple of food blogger’s interpretation of his pie, and both time have been addicted to the rich buttery crust. Upon reading Squishies post on South Restaurant, I’ve been quite intrigued by the Pecan Pie. To enjoy the best of both worlds, I’ve decided to combine a pecan pie filling with the rolled oats crust.   

Pecan pie with rolled oats crust

Crust Recipe – Adapted from Los Angeles Times

The recipe is adequate for making 2 pies. Cookie for crust    

  • 2/3 cup plus 1 tablespoon (85gm) flour
  • Scant 1/8 teaspoon baking powder
  • Scant 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) softened butter
  • 1/3 cup (71gm) light brown sugar
  • 3 tablespoons (35gm) sugar
  • 1 egg
  • Scant 1 cup (100gm) rolled oats
  • Spread the mixture onto a 9-inch-by-13-inch baking sheet and bake until golden brown and set, about 20 minutes. Remove from heat and cool to the touch on a rack. Crumble the cooled cookie to use in the crust.
    1. Heat the oven to 375 degrees.
    2. In a medium bowl, sift together the flour, baking powder, baking soda and salt.
    3. In the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, beat the butter, brown sugar and sugar until light and fluffy.
    4. Whisk the egg into the butter mixture until fully incorporated.
    5. With the mixer running, beat in the flour mixture, a little at a time, until fully combined. Stir in the oats until incorporated.

    Pie Crust


    As I’m using the crust for a pecan pie, I’ve adjusted the original recipe a little. To the LA times recipe, I’ve added 1 cup of plain flour, and 60gm of butter.  

    • Crumbled cookie for crust
    • 1/4 cup (1/2 stick) butter
    • 1 1/2 tablespoons (21gm) brown sugar
    • 1/8 teaspoon salt
    • Set the prepared crusts aside while you prepare the filling.
    • Divide the crust between 2 (10-inch) pie tins. Press the crust into each shell to form a thin, even layer along the bottom and sides of the tins
    1. Combine the crumbled cookie, butter, brown sugar and salt in a food processor and pulse until evenly combined and blended (a little of the mixture clumped between your fingers should hold together).
    2. Divide the crust between 2 (10-inch) pie tins. Press the crust into each shell to form a thin, even layer along the bottom and sides of the tins
    3. Set the prepared crusts aside while you prepare the filling.

    Pecan Pie filling

    Adapted from pioneer woman cooks

    • 2 cup White Sugar
    • 4 Tablespoons Brown Sugar
    • 1/2 teaspoons Salt
    • 2 cup Corn Syrup
    • 2/3 cups Melted Butter (salted)
    • 6 whole Eggs Beaten
    • 1/2 teaspoons Vanilla
    • 2 cup (heaping) Chopped Pecans
    1. Mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.
    2. Pour mixture into the crust
    3. Liberally scatter pecans over the top of the mixtures, cover the top with a piece of foil before baking.
    4. Bake the pies in a 190 degrees celsius pre-heated oven for 30 minutes, then remove the foil and bake for another 20 minutes.
    5. Dip a clean knife into the pie to check if it’s ready. Filling on the knife should be thick and caramel like texture. If mixture is still cream like, return to oven and check every 5 minutes interval.
    6. When done, remove and leave to room temperature, serve with freshly whipped cream.

    I was very pleased with the result, the gooey rich filling, combined with the toasted pecan nuts and the buttery crust was just perfect. So much so that my mum who absolutely dislikes desserts that are overly sweet has requested that I bake her a couple more for her friends to try. If you’ve never had pecan pie before, I’d recommend that you give this recipe a go, the rolled oats crust just gives it a bit of a decadent twist.       

    Just before I go, here is another picture of Max who’s had enough for the day. 


    1. Max is uber cute – lah! Okay, I allow him to play with Amelie! BFFs… LOL
      That pecan pie, oh my those sticky gooey filling, i just love when make it at home, the filling is extra thick, and double dose of heart attack! I LIKE! 😀

    2. Awww Max!!! Sorry was going to comment on that fab pecan pie but that gorgeous puppy is just too darn distracting. *squeal*

    3. ARGH Max is so unbelievably cute, I'm dying from the cuteness! Look at that face! And those big soft paws!! The pie looks so tasty, I definitely want to try using that oat crust for a pie soon!

    4. yummy!
      &what an adorable dog :O)

      (also i wish my bf would take a hint and get me a kitchen aid for my bdaY!!!) hehe
      .-= Betty´s last blog ..Bread bowl dip =-.

    5. Hiiiii Max!! *pat pat* hes soo adorable! but to be honest I would prefer that pecan crack pie to the puppy hee hee

    6. Puppy and pie!! Best blog post ever! Max is so adorable and that pie looks incredible. Pecan pie is one of my favourites so I really have to try this.

    7. Mm, beautiful combination there with the oat crust and pecan topping. Crunch-tastic!
      … and Max is just adorable! The photo at the end is classic … we’ve all felt like that at the end of a long day.
      .-= Kat´s last blog ..Winter natives =-.

      • LOL I think me baking in the kitchen relaxes Max. He was asleep for the couple of hours I was in the kitchen

    8. Adorable puppy. Hi Max!!
      Ooh, just imagining how this Pecan Pie would taste now, having just had Momofuku Crack Pie for lunch, oops :)
      I love the buttery cookie crumbled oat base.

      • I agree with you. The cookie crumbled oat crust is very versatile, I think it would suit any pie/tart. You are so lucky to have had the crack pie. I've only had his cookies, and they are definitely addictive.

    9. I love this recipe! I made the famous Crack Pie for Easter and it was a hit with all of the butter lovers. But I felt like something was missing. This looks like the perfect soultion.

      • Michele, you should so give this recipe a go. I was so pleased with the outcome, everything just seems to go so well together. Just a warning, it's severely addictive =D. I ended up eating it for 3 days straight.

    10. LInda!!! It’s me! I am SOO GLAD you are back! First of all congratulations on the kitchen aid and food processor and now the puppy?! Man, you are on a roll! Max is so darn cute!!!! Can we have a play date soon? Please??!?!

    11. Lovely adaptation of pecan pie! I love the rolled oat crust from momofuku and I can imagine it will go well with pecan pie filling.

    Leave a Reply

    Your email address will not be published.