OATMEAL CHOCOLATE SCOTCHIE COOKIE PIE

OATMEAL CHOCOLATE SCOTCHIE COOKIE PIE image

Yield 12 slices

Number Of Ingredients 25

Ingredients

Oatmeal Cookie Crust (with leftover for mini cookies)
2 sticks softened butter
1 1/2 cup packed brown sugar (lightly packed)
2 eggs
2 tsp vanilla
2 cups flour
1/2 tsp salt
3 cups oats
1/3 tsp baking soda
a handful of both semisweet chocolate and butterscotch chips
Ganache Filling
12 oz heavy cream
8 oz bittersweet chocolate
Butterscotch Filling
1 3/4 cups dark brown sugar
3/4 cup all-purpose flour
2 tbsp cornstarch
1/2 tsp salt
3 cups half and half
3 egg yolks, lightly beaten
4 tbsp butter
2 tsp vanilla extract
Ganache Frosting
4 oz bittersweet chocolate
6 oz heavy cream

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).