Oatmeal Cookie Pie Recipe Recipe Cards

OATMEAL RAISIN COOKIE PIE I

Steps:

• Heat oven to 325°F.
• Beat the eggs, corn syrup, sugar, and butter.
• Add in the remaining ingredients, and mix well; pour into pie plate.
• Place pie pan on a cookie sheet.
• Bake 50 minutes until golden brown and center is set.
• Serve warm whipped cream or ice cream.

OATMEAL WHOOPIE PIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
• Cream butter or margarine with the brown sugar until light and fluffy. Beat in the eggs and mix well. Stir in the salt, cinnamon, baking powder, boiling water, baking soda and flour. Mix to combine. Stir in the oats.
• Drop cookies onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cookies cool then make sandwiches from two cookies filled with Whoopie Pie Filling.
• To Make Filling: Beat egg white. Mix in the milk, 1 teaspoon vanilla and 1 cup confectioners' sugar. Beat in the shortening and remaining 1 cup confectioners' sugar. Beat until light.

OATMEAL PIE II

Steps:

• Beat together the eggs, sugar, salt, butter, and syrup together. Stir in oats.
• Pour into the unbaked pastry shell and bake in a preheated 350 degrees F (175 degrees C) oven until set, about 45 minutes to 1 hour. Let cool before cutting.

FRENCH SILK PIE WITH OATMEAL COOKIE PIE CRUST

Steps:

• Preheat the oven to 350 degrees.
• Making Oatmeal Cookie crumbs: Process the oatmeal cookies through a food processor until they become crumbs.
• Place 1 ½ cups of crumbs into a mixing bowl (reserve any leftover) along with the melted butter and ¼ cup sugar. Stir to fully combine.
• Press the crumb mixture into a 9-inch (regular volume; not deep dish) pie pan. Press the mixture high on the sides (it will shrink as it bakes). Bake on a light colored baking sheet for 7 minutes. Remove and allow to fully cool on a rack. Note: dark baking sheets will cause faster cooking.
• Bake on a light colored baking sheet for 7 minutes. Note: dark baking sheets will cause faster cooking.
• Remove and allow to fully cool on a rack.
• When the pie shell is cool, combine the eggs and 1 cup sugar in a small saucepan over low heat. Stir periodically and using an Instant Read Thermometer check the temperature often until it reaches 158 degrees F.
• Remove from heat and allow to cool below 90 degrees F. Note: the melted chocolate will also need to be below 90 degrees before adding it to the butter.
• Cream the butter in a standing mixer.
• With the mixer on high speed, alternate slowly adding the egg-sugar mixture and the melted chocolate.
• Add the vanilla extract and Irish Cream liqueur. Beat together until light and creamy in consistency.
• In a second bowl, beat the 1/2 cup of heavy whipping cream until forming firm peaks.
• Fold it into the chocolate mixture and spoon into the oatmeal crust.
• Chill six hours or overnight.
• Before serving, whip the remaining 1 cup heavy whipping cream, 1 teaspoon vanilla extract and 2 tablespoons granulated sugar until forming stiff peaks.
• Spread over the top of the pie and top with grated chocolate or any excess crumbs from the crust preparation if desired.

OATMEAL RAISIN COOKIE PIE

Steps:

• Adjust an oven rack to the middle position and preheat to 350 degrees F. Roll the dough into a 12-inch round on a lightly floured surface (or between two pieces of floured parchment paper). Ease the dought into a 9-inch glass pie plate and flute the edge as desired. Chill 30 minutes.
• Line the pie dough with foil and pie weights and bake until the edge just starts to turn golden, about 15 minutes. Remove the foil and weights and continue to bake until the bottom is lightly golden, about 10 minutes more. Cool completely on a rack, about 15 minutes.
• Combine the sugar, butter, egg, flour, vanilla, cinnamon, nutmeg and 1/4 teaspoon salt in a food processor. Process until smooth and combined. Add the oats and raisins and pulse a few times until roughly chopped.
• Scrape the filling into the par-baked pie shell and spread evenly. Bake until the top is golden brown and a knife inserted in the center comes out clean, 35 to 40 minutes. Let cool on a rack for at least 1 hour if serving warm, or let cool completely and serve at room temperature. Top with ice cream or a dollop of whipped cream.