Step 1

Preheat oven to 325 degrees F. Spread pecans on a baking sheet. Toast the pecans in the oven for 5 minutes, and pre-bake the pie crust at the same time. Set both aside to cool. Increase oven temp to 350 degrees.

Step 2

In a small sauce pan, bring the oats and water to a simmer. Reduce heat to low and cook for 8 to 10 minutes or until thick, soft, and the water has been absorbed.

Step 3

In a blender combine a palmful of the pecans, oatmeal, milk, maple syrup, vanilla, starch, salt, and addition(s), if using. Slowly increase speed, and blend on high until smooth and creamy, about 45 seconds.

Step 4

Add the toasted pecans to the pie crust. I like to break some into smaller pieces. Pour the filling over the pecans, making sure they are covered and coated. Bake in the preheated 350 degree oven for 40 to 42 minutes, keeping an eye on the pie during the last 15 minutes. The filling may puff up slightly but shouldn't overflow. If the crust begins to brown too much, cover with foil or a pie shield. If using my GF crust it should be fine uncovered the whole time.

Step 5

Set the pie aside to cool for at least 2 hours before slicing. If not serving the same day, let cool completely before covering and refrigerating. Or speed up the process by refrigerating the pie uncovered until cold.