Think pecan pie meets oatmeal cookie! 

This decadent pie is an adaptation of a recipe I received from Aunt Melanie. She said Grandmommie’s dear friend served it to her over 55 years ago. We’ve been tempted to try a few chocolate chips in it, too! –Mellyn 

Yield: 8 slices

• 1 9″ pie crust (use your favorite recipe or buy one!)
• 2 tablespoons navy bean flour*
• 1/2 cup water
• 1/4 cup egg powder**
• 6 Tablespoons water
• 3/4 cup sugar
• 1/2 cup dark corn syrup
• 1/4 cup light corn syrup
• 1 teaspoon vanilla
• 3/4 cup quick oats
• 1/2 cup coconut
• 1/2 cup chopped pecans

1. Preheat oven to 350 degrees.
2. Whisk navy bean flour and 1/2 cup water together. Microwave in a large glass measuring cup or bowl for 30 seconds and whisk again. Repeat this 3 times. The resulting mixture should be thick and gelatinous.
3. Meanwhile in a mixing bowl, whisk egg powder into 6 Tablespoons of water until powder dissolves and the mixture is creamy. (Your whisk is earning its keep today, by golly!)
4. Add sugar, corn syrups, vanilla and bean mixture to the bowl. Mix well and fold in oats, coconut and pecans.
5. Pour filling into pie crust. Cover edges of crust with foil to prevent them from burning.
6. Bake for 50 minutes-1 hour, removing foil for the last 10 minutes or so of baking. It’s done when a knife inserted in the middle comes out clean.

© 2011, Real Women Store Grub. All rights reserved. Content may be shared or reposted as long as credit and link to original post are provided.