I can not take any credit for this recipe. The original Oatmeal Pecan Pie recipe was made my grandmother-in-law's aunt in Tennessee, who is an amazing cook. She is famous for her desserts. This recipe was then adapted by my mother-in-law to include the "chocolate chip" part. The original version is still a big family favorite.
I also love that this pie is best when cooled completely and even better when made the day before — giving me the chance to make it when it's convenient for me. When it's served hot, the pie is much more crumbly.
3 eggs, lightly beaten1 cup + 2 Tbsp sugar1 cup + 2 Tbsp oats (old fashioned or quick oats)1 cup + 2 Tbsp Maple syrup (the real thing, NOT pancake syrup)1¼ cups flaked coconut1½ sticks (¾ c) butter, melted3 tsp vanilla extract2 cups pecans (for top of pie), chopped or halfed1 cup semi-sweet chocolate chips2 unbaked pie crusts (store bought or your favorite recipe)
- Preheat oven to 350º F.
- In medium mixing bowl, beat eggs and add remaining ingredients (except pie crusts).
- Divide the mixture between the two pie crusts, then top with pecans.
- Bake for 40-45 minutes, or until pie is set and golden brown. Cool completely before serving.