No Beans About It Mock Pecan Pie
Elevate your dessert game with this "No Beans About It Mock Pecan Pie," an irresistibly rich and nut-free twist on a classic Southern favorite. Perfect for those with nut allergies or anyone looking for a delicious variation, this recipe swaps pecans for hearty old-fashioned rolled oats, creating the same satisfying texture and caramelized sweetness you adore. With a buttery pre-made crust and a decadent filling of brown sugar, corn syrup, and cinnamon-spiced oats, this pie is as simple to prepare as it is indulgent. Ready in just over an hour, this oat-based pecan pie alternative is a sensational treat that pairs beautifully with whipped cream or a scoop of vanilla ice cream. Ideal for holidays, gatherings, or when the craving for a slice of comfort strikes—your taste buds won't miss the pecans, guaranteed! Search this recipe for "mock pecan pie without nuts" or "nut-free holiday desserts" to give it a try.
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Recipe Information
Ingredients
- 1 9-inch shell Pre-made pie crust
- 1 cup Old-fashioned rolled oats
- 1 stick Unsalted butter
- 1 cup Packed brown sugar
- 0.25 cup Granulated sugar
- 0.5 cup Corn syrup
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 3 large Eggs
Instructions
Preheat the oven to 350°F (175°C).
Place the pre-made pie crust into a 9-inch pie pan if it is not already prepared. Crimp the edges decoratively, if desired, and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, add the brown sugar, granulated sugar, and corn syrup. Stir until smooth and well combined. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together the eggs, vanilla extract, ground cinnamon, and salt.
Gradually pour the slightly cooled butter and sugar mixture into the whisked eggs, stirring constantly to prevent cooking the eggs.
Fold in the rolled oats until evenly distributed in the mixture.
Pour the filling into the prepared pie crust, spreading it out evenly.
Place the pie on the middle rack of the preheated oven and bake for 50 minutes, or until the filling is set and the top is a rich golden-brown color.
Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving.
Enjoy a slice with whipped cream or a scoop of vanilla ice cream, if desired!
Nutrition Facts
Calories |
1322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.0 g | 131% | |
| Saturated Fat | 57.0 g | 285% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 606 mg | 26% | |
| Total Carbohydrate | 105.6 g | 38% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 52.6 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 339 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
