Categories: Desserts, Pies 
      Yield: 6 servings 
  
    1/4 c  Rolled oats 
      3    Egg; beaten 
    1/2 c  Honey 
    1/2 c  Sugar, white 
      1 c  Sugar, brown 
    1/8 ts Pepper, black 
      2 T  Butter, sweet; melted 
    1/4 c  Heavy cream 
    1/2 ts Vanilla 
      1 c  Pecans 
 
------------------------------RUMMED OAT CRUST------------------------------ 
    1/3 c  Rolled oats 
    3/4 c  Flour 
      1 ts Sugar 
    1/2 ts Salt 
      6 T  Crisco; chilled 
      1    Egg yolk; beaten 
      2 T  Rum, dark 
  
  Roll out the Rummed Oat Crust dough on a lightly floured board, and 
  line a 9-inch pie plate with it.  Trim and flute the edges. 
   
  Preheat the oven to 400F. 
   
  Place the oats in a medium-sized skillet over medium heat.  Cook, 
  stirring constantly, until lightly toasted, about 5 minutes.  Allow 
  to cool. 
   
  Lightly beat the eggs in a large bowl.  Beat in the honey, both 
  sugars, pepper, butter, cream and vanilla.  Stir in the oats and the 
  pecan pieces. Pour into the pie shell and bake 10 minutes.  Reduce 
  the heat to 325F and continue to bake until the filling is firm, 
  about 30 minutes longer. Serve warm.  Serves 8. 
   
  Crust:  Combine oats, flour sugar and salt. Cut chilled shortening 
  into dry ingredients. Mix in the egg yolk with a fork, and add enough 
  rum to form a soft dough. Wrap in plastic wrap and refrigerate 1 hour 
  before using. Makes one 9 crust