Best Chocolate Oatmeal Pie Recipes

CHOCOLATE-OATMEAL-PECAN PIE

Steps:

• Preheat oven to 325°F
• Roll dough into a 11" circle; fit into a 9" pie plate, light sprayed with cooking oil. Fold edges under and flute.
• Combine brown sugar and all ingredients (EXCEPT PECANS AND CHOCOLATE CHIPS, stirring well with a whisk.
• Pour into prepared crust and sprinkle with nuts and chocolate chips.
• Bake for 30 minutes or until center is set. Cool completely on wire rack.
• Serve with whipped topping or ice cream.

CHOCOLATE OATMEAL PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat eggs until thick and lemon colored (about 3 minutes). Continue beating while adding sugar, salt, corn syrup, butter or margarine, and vanilla. Stir in coconut, oats, and chocolate. Pour filling into pie shell.
• Bake for 50 to 55 minutes. Cool completely before serving.

OATMEAL CHOCOLATE CHIP PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large bowl, mix flour, sugar, pecans and oatmeal. Set aside.
• In a separate bowl, mix eggs, melted butter and vanilla. Add to the dry mixture and mix well.
• Fold in chocolate chips. Spoon into a pre baked 10 inch pie shell.
• Bake at 325 degrees F (165 degrees C) for 25 minutes. It will still appear quite moist, but it will set up after it is removed from the oven.

OATMEAL CHOCOLATE SCOTCHIE COOKIE PIE

Steps:

• Crust Preheat oven to 350°. Beat together butter and sugars until fluffy. Add eggs and vanilla; beat well. In a separate bowl combine flour and salt. Stir into butter mixture. Stir in oats. Press 2/3 of batter into greased 10″ pie pan; layer about 1/4″ thick. Pierce crust with fork and chill for 30 min. Add baking soda and chips to remaining batter. Drop rounded tsps of batter (3/4″ diameter) onto cookie sheet. Make about 18 mini cookies to decorate. Bake for 8-9 min. Cookies should be pale when removed from oven. Place on rack to cool. Cover chilled crust with foil and pie weights; bake for 20 min. Remove foil and bake for an additional 13-15 min until edges of crust are light brown and center is pale. Cool completely. Ganache Filling Heat cream in saucepan over medium heat until steaming, not boiling. While cream heats, chop chocolate into small pieces and place in medium bowl. When cream is steaming, pour onto chocolate. Mix until combined and allow to cool for 2 hours at room temp or about 1 hour in refrigerator. Spoon cooled ganache into chilled crust and spread smooth. Chill completely. Butterscotch In saucepan over medium heat, combine sugar, flour, cornstarch, salt and milk. Whisk constantly until steaming. In separate bowl slowly pour 1/3 of hot milk into yolks, whisking constantly. Whisk egg mixture back into remaining milk mixture, stirring continuously. Add butter and vanilla and continue to cook until mixture thickens to pudding consistency. Remove from heat and chill for 30 min. Fill remainder of crust with butterscotch. Ganache Frosting Prepare in same manner as ganache filling. After chilled for approx 45 min, remove and whip with mixer on high for about 3 min until fluffy. Pipe a thick ring around outside of pie. Stick mini cookies on top of frosting around outside of pie to finish decorating. Chill completely (3-4 hours).

CHOCOLATE OATMEAL CREAM PIE FOOTBALLS - SHUGARY SWEETS

Steps:

• In large bowl, beat Crisco, brown sugar, granulated sugar, molasses, vanilla and eggs. Add flour, salt, baking soda, cocoa and cinnamon. Mix in the oats.
• Drop by ONE tablespoon onto a parchment lined cookie sheet (shape into an oval).
• Bake 7-8 minutes in a 350 degree oven, until just starting to brown around the edges. DON'T OVERCOOK! Pinch edges of cookies into a football shape if they have rounded too much.
• After cookies have cooled, combine hot water with salt and mix until salt is dissolved. In large bowl, beat marshmallow fluff with Crisco, powdered sugar and vanilla. Beat on high until fluffy.
• Add in salt water and mix until well combined. Spread filling on one cookie and press second cookie on top.
• Using melted chocolate, spoon into a ziploc bag, snip off the corner, and pipe onto cookie to look like laces on a football.
• Allow to set about ten minutes. Enjoy!

CHOCOLATE OATMEAL PIE

Steps:

• 1. For the crust, in a 9" pie plate, combine the flour, the 1 1/2 t sugar and the 3/4 t salt. In a small bowl, combine the oil and milk. Pour over dry ingredients in pie plate, stirring until all are moistened. Using your fingers, press pastry evenly over the bottom and up the sides of the pie plate. Set aside. 2. For filling, in a medium bowl, beat the eggs lightly until combined. 3. Add the 1 C sugar, syrup, butter, vanilla and the 1/4 t salt. Beat until just combined. 4. Stir in the coconut, rolled oats and chocolate pieces. Pour into crust. 5. Bake 350, 50-55 min. or until center appears almost set when you shake it. Cool on wire rack. Store in refrigerator.