What this pie lacks in appearance, it makes up for in taste–trust us! It's like pecan pie filling without the pecans on top of an oatmeal cookie crust. Truly addictive!
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3/4 cup uncooked quick-cooking oats
1/2 cup firmly packed brown sugar
5 tablespoons Land O Lakes® Cinnamon Sugar Butter Spread
1 large Land O Lakes® Egg (yolk only)
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1/3 cup all-purpose flour
2/3 cup sugar
2/3 cup firmly packed brown sugar
1/2 cup Land O Lakes® Cinnamon Sugar Butter Spread
1/3 cup Land O Lakes® Heavy Whipping Cream
2 tablespoons cornstarch
2 tablespoons milk powder
3/4 teaspoon salt
4 large Land O Lakes® Eggs (yolks only)
Heat oven to 350°F.
Combine all crust ingredients except flour in bowl. Beat at low speed, scraping bowl often, until well mixed. Stir in flour until well mixed.
Spray 9-inch pie plate with no-stick cooking spray. Pat dough evenly into plate. Bake 5 minutes or until lightly browned. (Crust will appear slightly underbaked.) Set aside.
Combine all filling ingredients in bowl; beat until just mixed. Pour over crust. Bake uncovered 30 minutes. Loosely cover with aluminum foil. Bake 10 minutes. Remove foil; continue baking 5-7 minutes or until edges are set (center will still be jiggly) and top is golden brown. Cool completely. Dust with powdered sugar before serving.
From the rich taste of chocolate to the sweet tang of lemon, one look at these irresistible pies and you’ll be persuaded to make room for dessert.