Pie-O-Neer Pecan Oat Pie

This recipe comes from the novel, Pie Town, by Lynn Hinton (Morrow, 2011).

1/4 cup butter
1/4 sugar
1/2 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. salt
1/2 cup light Karo syrup
1/2 cup dark Karo syrup
3 eggs
3/4 cup old-fashioned rolled oats
1 cup toasted pecan pieces
Pie shell

Cream together butter and sugar. Add cinnamon, cloves, and salt. Stir in syrups. Add eggs, one at a time, stirring after each addition until blended. Stir in rolled oats.

Cover bottom of uncooked pie shell with pecan pieces, reserving some to sprinkle on the top. Pour mixture into pie shell, sprinkle the rest of the pecan pieces on the top, and bake at 350 F. about an hour, until a knife inserted in the center of the pie comes out clean.

Lynn Hinton's note: [Recipe comes] from Kathy Knapp, Owner of Pie-O-Neer Cafe, Pie Town, New Mexico.