This, my friends, is all about improvisation. I know I’ve probably bored you guys to tears already about the Christmas power outage, but I can’t help it. It’s life. It happened. No ignoring or denying allowed!
But that’s neither here nor there. What I WISH was here was some of this crazy oatmeal pie – which, thankfully, I made before the power went out!
As with all great stories, we have to start from the beginning. My parents live in a neighborhood in Texas where there are pecan trees galore. Being the awesome and very smart people that they are, they take grocery bags with them when they jog and pick up the pecans that have fallen from the trees (with permission of course) and get them shelled at a local pecan shelling place.
SO. What would actually be approximately $1,987,097.76 worth of pecans costs them a teensy percentage for the shelling. And that also means that we get some of those home-grown, fair-trade, organic, hand-harvested Texas pecans for free!
However, in the frenzy of my parents packing for their trip to see us over Christmas the pecans were lost in the shuffle and therefore left at home in Texas. And then my mom rocked my world.
YOU CAN USE OATMEAL IN PLACE OF PECANS IN PECAN PIE. Clearly it’s not actually a “pecan pie” at that point, but really – it’s mind-blowing.
Add a few chocolate chips and you’ll almost totally forget that the pie is made of oatmeal.
You guys, I know everyone is healthifying in the new year. We are too. But I think we all know that every now and then you just need some stinking pie. Or maybe you need a dessert to take to a Super Bowl party. Or maybe you’ve decided you’re healthy enough!
Whatever the reason, this is IT. The culmination of all good things pie!
CHOCOLATE CHIP OATMEAL PIE
Makes 1 pie, about 8 servings
- 1 9-inch pie crust (mine was store-bought)
- 1/3 cup butter, softened
- 2/3 cup sugar
- 1 cup light corn syrup
- 1 Tbsp vanilla
- 3 whole eggs
- 1 1/4 cups old-fashioned rolled oatmeal
- 1/3 cup semi-sweet chocolate chips
Preheat oven to 350. Press the pie crust 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. 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 oatmeal. Pour the entire mixture evenly over the chocolate chips. Bake at 350 for 45-60 minutes until the pie is just set, tenting the edges of the crust with foil if you need to keep it from browning too much. Let pie cool completely before serving!