Categories: Pies 
      Yield: 8 servings 
  
      1    Recipe Rummed Oat Crust             1 c  Firmly packed brown sugar 
    1/4 c  Rolled oats                       1/8 ts Freshly ground black pepper 
      3    Eggs                                2 tb Melted unsalted butter 
    1/2 c  Honey                             1/4 c  Heavy cream 
    1/2 c  Sugar                             1/2 ts Vanilla 
  
  Contributed to the echo by: Elicia Tamburine Originally from: Bert Green 
  OATMEAL PECAN PIE (Bert Green) 1. 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. 
   
  2. Preheat the oven to 400F. 
   
  3. Place the oats in a medium-sized skillet over medium heat. Cook, 
  stirring constantly, until lightly toasted, about 5 minutes. Allow to cool. 
   
  4. 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.