tag:blogger.com,1999:blog-63877565845024444.post3004605478507146226..comments2023-06-10T08:00:51.458-07:00Comments on salty girl cooks: Oat-Crusted Pecan Pie (from Cooking Light)saltygirlhttp://www.blogger.com/profile/04142936422325787841noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-63877565845024444.post-11855505209982916072009-02-04T21:35:00.000-08:002009-02-04T21:35:00.000-08:00I had the same reaction when i read the recipe in ...I had the same reaction when i read the recipe in Cooking Light, but ended up serving this pie both at Thanksgiving and Christmas. First, I had thought there wouldn't be enough pecans but when the pie came out of the oven, there were plenty, they filled the crust completely. 2nd, I found that if I used blackstrap molasses, the cranberry sauce was PERFECT with the pie. It didn't taste like typical pecan pie but it was a really refreshing change. Of course, I did serve whipped cream too. Also, the one I made with blackstrap molasses got completely eaten that night. the one I made with the light molasses didn't, but the next day it was even better and got totally demolished. So, this is what I'll be serving next year!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-63877565845024444.post-74576336199412688212008-12-02T04:12:00.000-08:002008-12-02T04:12:00.000-08:00I agree with you about Cooking Light- it's a great...I agree with you about Cooking Light- it's a great starting point. Only 2/3 cup of pecans?? It seems like a pecan pie should just be full of pecans, right? The oatmeal does sound like a nice touch, though.Anonymousnoreply@blogger.com