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Chocolate Chip Oatmeal Pie

Posted by in Baking

Tasty Kitchen Blog: Chocolate Chip Oatmeal Pie. Guest post by Christina of Dessert for Two, recipe submitted by TK member Heather of Heather's Dish.

I love oatmeal. I love a warm bowl of it in the morning topped with dried figs and honey. I love a cinnamon oatmeal applesauce muffin as a snack in the afternoon. And do I even have to talk about how much I love oatmeal cookies? We all love oatmeal cookies. So, when I saw Heather’s recipe for Chocolate Chip Oatmeal Pie, I was immediately intrigued. I had never heard of such a concoction. But I trusted Heather’s Texas roots, so I jumped right in.

 
 
 
Tasty Kitchen Blog: Chocolate Chip Oatmeal Pie. Guest post by Christina of Dessert for Two, recipe submitted by TK member Heather of Heather's Dish.

Even after reading the ingredient list, I still couldn’t wrap my mind around what type of pie this would be. It was big mystery to me, one I tried to unravel as I whisked the ingredients together, anxiously anticipating my first bite of pie.

Oatmeal pie doesn’t have many ingredients. It’s simply made of pie crust, rolled oats, sugar, eggs, vanilla, butter, chocolate chips and corn syrup. So simple. I had everything in my pantry to make this pie.

 
 
 
Tasty Kitchen Blog: Chocolate Chip Oatmeal Pie. Guest post by Christina of Dessert for Two, recipe submitted by TK member Heather of Heather's Dish.

First, I unrolled the pie crust. I used a store-bought pie crust, like Heather’s recipe calls for. Then, I spent a good 15 minutes wondering why I have been forcing myself to make pie crust all these years. Store-bought crusts are great! Plus, all I had to do was unwrap, unroll and bake. I was even closer to pie time than I thought!

 
 
 
Tasty Kitchen Blog: Chocolate Chip Oatmeal Pie. Guest post by Christina of Dessert for Two, recipe submitted by TK member Heather of Heather's Dish.

I sprinkled 1/3 cup of chocolate chips on top of the pie crust. I used milk chocolate chips, because they’re sweeter than semisweet or dark chocolate chips. I’m just waiting for milk chocolate to make its big comeback.

 
 
 
Tasty Kitchen Blog: Chocolate Chip Oatmeal Pie. Guest post by Christina of Dessert for Two, recipe submitted by TK member Heather of Heather's Dish.

Then, I got to work on the pie filling. I whisked the butter and sugar together. I actually had a hard time with this step, so I melted it in the microwave. The recipe calls for softened butter, not melted, but it worked better for me to melt it.

 
 
 
Tasty Kitchen Blog: Chocolate Chip Oatmeal Pie. Guest post by Christina of Dessert for Two, recipe submitted by TK member Heather of Heather's Dish.

Next, all other ingredients are stirred in: corn syrup, eggs, vanilla.

 
 
 
Tasty Kitchen Blog: Chocolate Chip Oatmeal Pie. Guest post by Christina of Dessert for Two, recipe submitted by TK member Heather of Heather's Dish.

And finally, the oatmeal! The star ingredient!

Pour all ingredients over the chocolate chips in the crust and bake for 30–40 minutes, keeping an eye on the middle of the pie for jiggliness. That’s a technical term when it comes to custard-pie-making, by the way. A little jiggle in the center is good; it will set when it cools.

 
 
 
Tasty Kitchen Blog: Chocolate Chip Oatmeal Pie. Guest post by Christina of Dessert for Two, recipe submitted by TK member Heather of Heather's Dish.

Isn’t she beautiful? Heather said to wait until it cools to cut. Even though it was hard to do, I dutifully obeyed.

After one bite, I figured out what this pie is—it’s like pecan pie, but with oatmeal! And it’s so dang good! The corn syrup should have tipped me off that it would be like pecan pie, but I didn’t realize it until that first bite. Which led to many more bites. I’m hooked on this pie!

 
 
 
Tasty Kitchen Blog: Chocolate Chip Oatmeal Pie. Guest post by Christina of Dessert for Two, recipe submitted by TK member Heather of Heather's Dish.

Next time you’re craving pecan pie and spy a container of rolled oats in your pantry, make this pie. It should go right into your recipe box!

Thanks for a new classic pie recipe, Heather! Check out her blog, Heather’s Dish, for more of her creations.

 
 

Printable Recipe

Chocolate Chip Oatmeal Pie

See post on Heather Disarro’s site!
4.86 Mitt(s) 7 Rating(s)7 votes, average: 4.86 out of 57 votes, average: 4.86 out of 57 votes, average: 4.86 out of 57 votes, average: 4.86 out of 57 votes, average: 4.86 out of 5

Prep Time:

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Difficulty: Easy

Servings: 8

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Description

This pie is literally the easiest and most delicious pie you’ll make. Plus it has oatmeal in it, which clearly makes it health food!

Ingredients

  • 1 whole Prepared (not Baked) 9-inch Pie Crust
  • ⅓ cups Semi-Sweet Chocolate Chips
  • ⅓ cups Softened Butter
  • ⅔ cups Granulated Sugar
  • 1 cup Light Corn Syrup
  • 1 Tablespoon Vanilla Extract
  • 3 whole Eggs
  • 1-¼ cup Old Fashioned Rolled Oats

Preparation Instructions

Preheat oven to 350 F. Press the prepared and rolled pie dough into a 9-inch pie pan and fix the edges however you like. Pour the chocolate chips evenly into the bottom of the pie crust. Set it aside.

In a large bowl, mix together the butter and sugar until smooth and creamy. Whisk in the corn syrup, vanilla, and eggs until smooth. Fold in the oats.

Pour the entire mixture evenly over the chocolate chips. Bake at 350 F for 45-60 minutes or until the pie is just set in the center. Keep an eye on it and make sure to tent the edges of the crust with a strip of foil if you need to keep it from browning too much.

When done remove pie from the oven and let it cool completely before serving!

 
 
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Growing up in a food-obsessed family and spending a lot of time in her Aunt Rose’s restaurant as a child, Christina was destined to be a fantastic cook. She’s a private chef during the day, but cooks for two at home. Like all of us, she has a sweet tooth that needs indulging after dinner. After becoming frustrated with the lack of recipes made for two, especially in the dessert category, she took matters into her own hands and started her blog, Dessert for Two, to share how she takes Southern classics (and a few surprises) and turns them into recipes that are perfect for just a few people. Her first cookbook, Dessert for Two, is now available at your favorite bookstore.

 

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Looks Delicious! Apricot and Orange Pork Skewers

Posted by in Looks Delicious!

Tasty Kitchen Blog: Looks Delicious! (Apricot and Orange Pork Skewers with Garlic and Rosemary, submitted by TK member Justine of Cooking and Beer)

I’m going to sound pushy in a bit, but hear me out because I only want good things for you. Ready? Make these Apricot and Orange Pork Skewers with Garlic and Rosemary on the grill this weekend! Or tonight even. Just throw together the marinade ingredients, then let the meat sit for at least an hour. After that, it’s all up to the grill to work its magic.

While that’s happening, you might want to treat yourself to a nice cocktail. I recommend something refreshing with a hint of rosemary. A cold Rosemary Gin Fizz will do nicely, or if pressed for time, just mix up a simple gin (or vodka) and tonic with a splash of lemonade and use a rosemary sprig as a stirrer.

Serve these skewers with a fresh salad and maybe soft flatbread or a garlicky rice pilaf, and you’re good to go! While you have the grill going, you might want to grill some fruit as well to finish off the meal. But only if you want to. I’m not that pushy.

Thanks for sharing this, Justine! She’s a regular TK contributor and her TK recipe box is packed with all kinds of incredible recipes. Go check it out, and visit her blog Cooking and Beer for more! For the printable recipe for the skewers, click on the photo above.

Happy weekend, friends!

 

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Ways to Use (and Eat!) Ice Cream

Posted by in Kitchen Talk

Tasty Kitchen Blog: Kitchen Talk (Ways to Use Ice Cream)

I’ve been waiting for summer to hit the usually-cooler cities everywhere so I’d have an excuse to talk about ice cream. (I’m always looking for a reason to bring up ice cream.) Yes, it doesn’t have to be warm outside to enjoy it, but I figured it might make me appear more seasonal than obsessed if I waited until summer.

We’ve discussed ice cream here before, talking about tips and tricks to homemade ice cream, and I’ve bombarded you with quite a few ice cream roundups in the past. Whether homemade or store-bought, ice cream is the perfect summer treat. So easy, too! Just grab from the freezer, scoop, and eat. Instant gratification.

But today, we’ll take a bit of a different approach. After all, there’s more than one way to enjoy ice cream. Which is always a good thing. Today, we want to know:

What’s your favorite thing to make with ice cream?

Do you like ice cream cakes (like that incredible Banana Split Ice Cream Cake you see above)? Ice cream sandwiches? Soda floats? Super thick milkshakes? Or are you against all things that complicate ice cream and firmly believe all it needs is a spoon?

These days, I’ve been enjoying that wonderfully simple Italian affogato. All it is, really, is a scoop of gelato or ice cream with a shot of hot espresso poured over it. Sometimes I’ll add some Bailey’s in there, but that’s it—just one extra step after scooping the ice cream. Almost feels like cheating.

Kids love ice cream in any form, and an afternoon treat that includes it in any way is always a big hit with them. With adults, too! So let’s broaden our ice cream repertoire this summer and find even more ways to enjoy it!

 

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Looks Delicious! Chorizo and Blackened Chicken Sandwich

Posted by in Looks Delicious!

Tasty Kitchen Blog: Looks Delicious! (Mango and Smoked Chorizo Sandwich with Blackened Chicken and Chimichurri, submitted by TK member by Nitin Budhiraja of Nomaste)

I haven’t been able to stop thinking about this sandwich for weeks, and I figured it was time to share the torture. This Mango & Smoked Chorizo Sandwich with Blackened Chicken and Chimichurri may look and sound complicated, but it really isn’t. It just takes 15 minutes of prep time, and all of half an hour to cook. It doesn’t call for a whole lot of hard-to-find ingredients, either! The flavors are clean yet explosive, and the ciabatta roll helps soak up all the wonderful juices from the chicken, chorizo, and chimichurri.

If you have a grocery trip coming up, I highly suggest grabbing what you need to make this sandwich. It’s spicy, smoky, sweet, tangy, and herbaceous—a killer chicken sandwich taken to new heights. You’ll love it!

Thanks for sharing this, Nitin! For the printable recipe, click the photo above. And don’t forget to visit his blog, Nomaste (clever name!), for more incredible recipes like this.

Hope everyone’s week is off to a great start!

 

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National Donut Day!

Posted by in Baking

I was all set to start searching for one or two tempting kabob recipes to show you, mostly because I’m still in the throes of a “summer is finally heeeere!” kick. But then I noticed my Instagram feed was taken over by pictures of donuts, interrupted here and there by snaps of luscious-looking coffee and […]

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What To Do with Leftover Beer?

Posted by in Kitchen Talk

To help save our beer-loving sanity, recover space in our bars, and for the satisfaction of being able to put good ingredients to use, let's brainstorm together!

What can you do with an assortment of beer that you don't particularly care to drink?

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Warm Strawberry Bacon Orzo Salad

Posted by in Step-by-Step Recipes

This salad, shared by TK member Jessica, is a lovely blend of sweet and savory. The hearty, salty bacon is balanced by the fresh strawberries. The orzo adds a bit of starch and the pecans and cheese just round out the flavors.

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Grill Cookware Giveaway! (Winner Announced)

Posted by in Miscellaneous

We're giving away a beautiful nonstick steel grill cookware set to help your grill work its magic on more than just the usual suspects. Enter now!