• 1 9-inch pie shell; unbaked
• 3 eggs; lightly beaten
• 1 cup brown sugar; firmly packed
• ½ cup dark corn syrup
• ½ cup evaporated milk
• ½ cup quick-cooking rolled oats
• ½ cup pecan pieces
• ¼ cup (4 tablespoons) unsalted butter; melted
• 1 teaspoon vanilla
• Sea salt

1. Preheat oven to 350ºF.
2. In large mixing bowl, combine eggs, sugar, syrup, milk, oats, nuts, butter, vanilla and ⅛ teaspoon salt, mixing well.
3. Line 9-inch pie plate with pastry, trim and flute edge. Place plate on oven rack and pour in filling. Protect edge of pie with foil to prevent over browning.
4. Bake in a preheated oven for 25 minutes.
5. Remove foil. Bake for about 25 minutes more or until top is deep golden brown and slightly puffy. Filling with be slightly soft, but will firm up as it cools.
6. Cool completely.

Makes 1 pie