Wednesday, February 11, 2015

Chocolate Chip Cookie Oat Pie

Sooo...this recipe falls into the semi-healthy category. It's not like it has 2 sticks of butter plus 2 cups of sugar buuut it's not butter-less or sugar-less either. What I'm saying is-it's not too bad and it's so crazy delicious that it feels like a wonderful compromise between your tastebuds and your waistline. 
I have a bit of a culinary character flaw: I have the hardest time getting inspired for what to make for dinner but I always have a million ideas for desserts! I'm never ever ever tired of making new sweet treats but when I'm faced with what to make for an actual meal I'm like, "Uhhhhhhh I don't KNOOOOW!" It's a problem.

A tasty and sweet problem but still...a problem.
This pie tastes like a super chewy and gooey oatmeal chocolate chip cookie with just the right amount of sweetness, but....ya pie form. The graham cracker crust gives it a little extra oomph and there's delish chocolate chips and yum yum yum sea salt on top! Michael took one bite and exclaimed "MMm! This is REALLY good!"--he particularly loved the chewy texture. I'm right there with him.

You'll be right there with us when you try some!

Chocolate Chip Cookie Oat Pie

Makes one 9" pie.
  • 1 cup graham cracker crumbs
  • 2 tbsp. unsalted butter, melted
  • 2-3 tbsp. peanut butter
  • 1/3 cup light brown sugar
  • 2 tbsp. dry milk powder
  • 1/3 cup buttermilk (or buttermilk substitute
  • 6 tbsp. unsalted butter, melted
  • 2 egg yolks
  • 1 egg
  • 2 tsp. vanilla extract
  • 2 tbsp. pure maple syrup (or agave nectar or honey)
  • 1/3 cup + 1/4 cup white whole wheat flour (or 1/3 cup all purpose flour and 1/4 cup whole wheat flour)
  • 1/3 cup oats (rolled/old fashioned)
  • 2 tbsp. cornstarch
  • 1/2 tsp. baking soda
  • 3/4 tsp. kosher or table salt + extra sea salt for sprinkling
  • 1 cup chocolate chips + extra to garnish
  • Preheat oven to 350F degrees. Coat a 9 inch pie dish with nonstick cooking spray.
  • If using a food processor: crush graham cracker crumbs and measure until you have 1 cup of crumbs. Put back in the food processor and add 2 tbsp. melted butter and peanut butter, pulsing until the crumbs are moistened. If not using a food processor: combine graham cracker crumbs with 2 tbsp. melted butter and peanut butter in a bowl with a fork.
  • Press the crumb mixture into the prepared pie plate, firmly pressing into the bottom and up the sides. Bake 10 minutes and then movie to a wire rack to cool while you prepare the filling.
  • Whisk together the sugar and dry milk powder in a large bowl.
  • Stir in the buttermilk and 6 tbsp. melted butter.
  • Whisk in the egg, egg yolks, vanilla extract, and maple syrup.
  • Add in flour(s), oats, cornstarch, baking soda, and salt and stir well until fully combined.
  • Fold in the chocolate chips.
  • Pour batter into the slightly cooled crust.
  • Bake 25 minutes, until golden brown around the edges and just slightly jiggly towards the center. 
  • Sprinkle the top of the pie with chocolate chips and sea salt. Cool completely (if desired, and for cleaner pieces, after letting cool at room temperature for about 1 hour let completely cool in the refrigerator.)
  • Store, covered, at room temperature or in the refrigerator (depending upon preference-I prefer it at room temp. or slightly warmed in the microwave) for up to 1 week.
Ooooey gooey goodness!
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