On the eve of Thanksgiving I wanted to post a recent discovery that might be useful for some people. Nick is allergic to nuts and so he has never been able to try one of my favorite pies: pecan. I LOVE pecan pie and it is a staple at Thanksgiving, so every year about this time I start lamenting the fact that Nick will not be able to enjoy one of my favorite desserts on Thanksgiving. But that won’t be necessary this year, because I found a really good mock pecan recipe.
I didn’t even know you could mock pecans in such a way, but I found this in a depression-era cookbook while I was in the suburbs this summer. I made this pie for Nick’s birthday and we were both pleased with the results. I even brought a piece to my mom to get approval before posting this recipe. She thought it tasted just like the real deal.
The only thing to keep in mind is amount of oatmeal. When I made this pie the first time I used a full cup of oatmeal and it was way too thick, there was no custard and it tasted like baked oatmeal. Not a bad thing in general, but certainly not the texture of a good pie. I used ¾ c this time and it was much much better. I used old-fashioned oats because quick oats wouldn’t hold up and the steel cut ones would get too hard.
I still can’t believe it is a nut-free pecan pie….Nick started calling it the Mocan Pie. I like the name. I will definitely be making this pie for his birthday next year too. Now, to the recipe!
Mocan Pie (mock pecan pie)
2 eggs, beaten
¾ c brown sugar
¾ c dark syrup
¾ c oats
¼ tsp salt
¼ lb of butter, melted
1 tsp vanilla
1 unbaked pie shell
Beat the eggs well then add the remaining ingredients, folding in the oats last.
Pour into the pie shell and bake at 350 for 30-35 minutes or until a knife comes out clean.
I hope you enjoy the pie and check back tomorrow for Squash-a-palooza pictures!