Wednesday, February 11, 2015

Chocolate Chip Cookie Oat Pie

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. 
Chocolate Chip Cookie Oat Pie
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.
Chocolate Chip Cookie Oat Pie
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

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.
Chocolate Chip Cookie Oat Pie
Ooooey gooey goodness!
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