Ooey Gooey Chess Pie With Homemade Oatmeal Cookie Crust Recipes

CHESS PIE

Steps:

• Preheat oven to 375 degrees
• In a medium bowl, sift together the flour, baking powder, baking soda and salt - yes I sifted it!
• In your mixer using the paddle attachment beat the butter, brown sugar and sugar until light and fluffy
• Whisk the egg into the butter mixture until fluffy and incorporated
• With the mixture running, beat in the flour mixture a little at a time until totally combined
• Stir in the oatmeal until well incorporated
• Spread the mixture into a 9 x 13 inch baking pan and bake until golden brown and set, about 20 minutes
• Remove from oven and cool on rack
• Crumble the cooked cookie to use in the crust
• Combine the crumbled cookie, butter, brown sugar and salt in a food processor and pulse until evenly combined and blended ( a little of the mixture will clump together between your fingers and hold together)
• Divide the crust between the two 10 inch pie pans
• Press the crust into each shell to form a thin even layer along the bottom and sides of the tins Don't worry about making it beautiful - it is going to taste beautiful!
• Preheat oven to 350 degrees.
• In a large bowl, whisk together the sugar, brown sugar, salt and powdered milk
• Whisk in the melted butter then whisk in the cream and vanilla
• Gently whisk in the egg yolks, being careful not to add too much air
• Divide the filling evenly between 2 pie shells
• Bake the pies one at a time for 15 minutes, then reduce the heat to 325 degrees and bake until the filling is slightly jiggly and golden brown (similar to a pecan pie) about 10 minutes or 15 minutes if using a 9 inch pie pan
• Remove pie from oven and cool on rack
• Refrigerate the cooled pies until well chilled
• Dust with powdered sugar

OOEY GOOEY CHESS PIE WITH HOMEMADE OATMEAL COOKIE CRUST

Steps:

• Heat oven to 375 degrees.
• In a medium bowl, whisk or sift together flour, baking powder, baking soda and salt.
• In the bowl of a stand mixer using the paddle attachment, beat the butter, brown sugar and sugar until light and fluffy.
• Whisk the egg into the butter mixture until fully incorporated.
• With the mixer running, beat in the flour mixture, a little at a time, until combined.
• Gently stir in the oats to incorporate.
• Spread batter onto a 9X13-inch baking sheet lined with parchment and bake for about 20 minutes, until golden.
• Cool to touch on a rack, then crumble the cookie.
• To make the crust:
• Combine the crumbled cookie, butter, brown sugar and salt in a large food processor and pulse until evenly combined. You may find it necessary to use your hands to make sure the butter is fully incorporated. Crust should be moist and hold together when clumped in your fingers.
• Divide the crust between two 10-inch pie pans. Press crust mixture into the pan and on the sides to form a thin even layer.
• Set crusts aside while you prepare the filling.
• Heat the oven to 350 degrees.
• In a large bowl or mixer, whisk together sugar, brown sugar, salt and milk powder.
• Whisk in the melted butter, then whisk in the heavy cream and vanilla.
• Gently whisk in the egg yolks, being careful not to add too much air.
• Divide the filling evenly between the two pie crusts.
• Bake the pies, one at a time, for 15 minutes each in a 350 degree oven, then reduce the temperature to 325 degrees and bake pies separately until the filling is slightly jiggly and golden brown, 10 to 20 minutes. Keep a careful watch. The pie will not be fully set.
• Remove pie from oven and cook on a rack.
• Repeat with second pie.
• Refrigerate cooled pies until chilled, preferably overnight.
• Dust with powdered sugar before serving.
• These pies are best served cold.

LEMON CHESS GOOEY BUTTER CAKE

Steps:

• Place a rack in the center of the oven and preheat the oven to 350 degrees F. Set aside an ungreased 9- by 13-inch pan.
• For the crust, place the cake mix, melted butter, and egg in a large mixing bowl. Blend with an electric mixer on low speed for two minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. The batter should come together in a ball. With your fingertips, pat the batter evenly over the bottom of the pan, smoothing it out with your fingers until the top is smooth. Set the pan aside.
• For the filling, rinse and dry the lemons well. Grate the zest from the lemons and set aside; you should have about 2 teaspoons. Cut the lemons in half, and squeeze into a small bowl; you should have about 6 tablespoons. Set the juice aside.
• Place the cream cheese in the same mixing bowl that was used to make the crust, and with the same beaters (no need to clean either) blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the lemon juice, lemon zest, eggs, melted butter, and cornmeal and beat on medium speed for 1 minute. Stop the machine and add the confectioners' sugar. Beat on medium speed until the sugar is well incorporated, 1 minute more. Stop the machine and scrape down the sides of the bowl with the rubber spatula so that the filling covers the entire surface and reaches the sides of the pan. Place the pan in the oven.
• Bake the cake until it is well browned but the center still jiggles when you shake the pan, 45 to 47 minutes. Remove the pan from the oven and place it on a wire rack to cool, 30 minutes. Cut into squares and serve.
• Store this cake, covered in aluminum foil, at room temperature for up to 4 days, or in the refrigerator for up to 1 week. Or freeze it, wrapped in foil, for up to 6months. Thaw the cake overnight in the refrigerator before serving.

CHESS PIE

Steps:

• Preheat the oven to 375°F.
• On a lightly floured surface, roll the piecrust into a 12-inch circle. Transfer to a 9-inch pie plate (no more than 1 ¼" deep). Tuck the edges under and crimp as desired. Freeze for 20 minutes. Prick the bottom of the crust 8-10 times, all over, with a fork.
• Line the frozen piecrust with parchment paper and fill with pie weights. Place on a rimmed baking sheet. Bake for 10-12 minutes just until the edges of the crust are dry. Carefully remove the paper with weights. Return to the oven for 3-5 minutes until the bottom of the crust is dry and the edges just start to turn light brown. Let cool slightly. Reduce the oven temperature to 350°F.
• Place the melted butter and sugar in a medium bowl and whisk to combine. Whisk in the eggs, then the cornmeal and flour. Add the milk, lemon juice, vanilla extract and pinch of salt and mix to combine.
• Carefully pour the filling into the crust. Bake for 45-50 minutes, until the edges and center of pie are set completely. (Tent the pie with foil towards the end if either the crust or surface of the pie look darker than golden brown). Let the pie cool completely, about 2 hours. Garnish with a sprinkle of powdered sugar, if desired.

OOEY-GOOEY CINNAMON BUNS

Steps:

• In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
• In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
• Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.

CHOCOLATE CHESS PIE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix sugar and cocoa together. Beat the eggs then add to the cocoa mixture. Beat in the milk, butter and vanilla.
• Pour mixture into 9 inch unbaked pie shell and bake at 350 degrees F (175 degrees C) for 45 minutes or until set. Let cool before slicing.

OOEY GOOEY CHESS BARS

Steps:

• Set your oven to 350.
• Grease a 13 x 9 pan.
• With mixer, mix yellow cake mix, melted butter and 1 egg. Press into pan.
• Next, beat cream cheese until creamy (takes a few seconds), add confectioners' sugar and two eggs and mix until well blended. Fold in peanut butter chips and ½ cup heath bar bits. Pour all this over yellow cake mixture. Sprinkle the rest of the heath bar bits on top and bake for 45 minutes. You can garnish with confectioners' sugar.