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.
A tasty and sweet problem but still...a problem.
You'll be right there with us when you try some!
Chocolate Chip Cookie Oat Pie
Adapted slightly from Baking a Moment's "Chocolate Chip Cookie Crack 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!