Oatmeal Raisin Cookie Pie
Oatmeal Raisin Cookie Pie is a delicious and easy-to-make dessert that is perfect for any occasion. This pie has a sweet and chewy oatmeal cookie crust filled with a creamy raisin filling. It is sure to be a hit with your family and friends!
Oatmeal Raisin Cookie Pie is a delicious and easy-to-make dessert that is perfect for any occasion. This pie has a sweet and chewy oatmeal cookie crust filled with a creamy raisin filling. It is sure to be a hit with your family and friends!
- Carbohydrate 354.903406748675 g
- Cholesterol 381.059999690297 mg
- Fat 153.679793217012 g
- Fiber 23.7717673307422 g
- Protein 46.0648600020213 g
- Saturated Fat 91.6771602594053 g
- Serving Size 1 1 pie (1019g)
- Sodium 1421.46683252024 mg
- Sugar 331.131639417932 g
- Trans Fat 11.8981833255033 g
- Calories 3047 calories
Step-by-step
- Heat oven to 325degreesF.
- 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.
Overmixing the wet base is the single fastest way to render this pie dense rather than chewy. Whisking eggs, corn syrup, brown sugar, and melted butter until just combined incorporates enough air to build structure without creating unwanted foam. Quick-cooking oats absorb liquids faster than rolled oats due to their smaller particle size, yielding a cohesive matrix that holds its shape cleanly upon slicing.
Baking at 325 degrees Fahrenheit requires placing the pie pan onto a flat cookie sheet to insulate the bottom crust from direct radiant heat from the lower oven element. This setup prevents the edges from burning before the 50-minute mark arrives. Pull the pan when the perimeter turns a deep golden brown and a gentle shake reveals only a slight jiggle in the dead center.
Scaling quantities up or down demands strict adherence to proportional egg ratios to maintain the set. Doubling the recipe requires two standard pie plates rather than a single deeper vessel, because a thicker filling will not cook evenly through the middle within the standard timeframe. Alternatively, dividing the batter into individual ramekins reduces bake time to roughly 25 minutes while preserving the classic texture.
Cooling the finished dessert completely on a wire rack allows the corn syrup and sugar mixture to fully solidify. Storing leftovers loosely covered at room temperature keeps the crust crisp for up to two days before moisture migration softens the oats. Pairing slices with cold whipped cream balances the intense sweetness of the filling.
