Mock Pecan Pie
1 1/2 cups butter or margarine (3 sticks)
3 cup granulated sugar
1 1/2 quarts dark corn syrup
2 teaspoons ground cinnamon
1 1/2 teaspoons salt
3 cups eggs (15 medium)
1 1/2 quarts rolled oats
6 unbaked 9-inch pie shells
Cream butter or margarine and sugar together until light and fluffy.
Add syrup, cinnamon, and salt to creamed mixture. Mix at low speed 1 minute or until blended.
Add eggs to the creamed mixture. Beat until well mixed about 3 minutes.
Stir in oatmeal until it is well mixed. Divide pie filling evenly between pie shells.
Bake for about 45 minutes or until center is firm.
If necessary, bake only 2 pies at one time, filling pie shells when ready to bake. Oatmeal forms a pecan like crust on top of the pie.
Cut each pie into 8 wedges.
Serve at room temperature with a dollop of whipped cream.
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