gluten-free oatmeal cookie crusted maple pecan pie
A delicious maple sweetened pecan pie filling in a gluten-free oatmeal cookie crust that’s hard to mess up.
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Cooking tools:
- Food processor
- Pie dish
- Oven
- Saucepan
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Stove
- Spoon
- Cooling rack
- Aluminum foil
- Kitchen scale
- Chef's knife
- Cutting board
Ingredients
- 1 cup whole rolled oats
- ½ cup almonds, walnuts, cashews, or pecans, chopped
- 1 tbsp sugar
- ½ tsp fine salt
- ½ tsp ground cardamom
- ¼ tsp ground black pepper
- ½ stick butter
- 1 cup brown sugar
- 1 cup real maple syrup*
- 1 tsp vanilla
- 1 tsp lemon zest
- ½ tsp salt
- ¼ tsp nutmeg
- ¼ tsp ground cardamom
- ¼ tsp ground or cracked black pepper
- 2 eggs, lightly beaten
- 2 cups toasted pecans
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