Chocolate Oatmeal Pie
This pie is very sweet. I have been told it is like a candy bar. It isnt the prettiest pie, but it tastes great. Awesome with a glass of milk.
This pie is very sweet. I have been told it is like a candy bar. It isnt the prettiest pie, but it tastes great. Awesome with a glass of milk.
- Carbohydrate 70.7162428125 g
- Cholesterol 121.015 mg
- Fat 14.957678125 g
- Fiber 2.87320317149162 g
- Protein 6.3399446875 g
- Saturated Fat 8.480976125 g
- Serving Size 1 1 Serving (122g)
- Sodium 110.32575 mg
- Sugar 67.8430396410084 g
- Trans Fat 1.19632825 g
- Calories 422 calories
Step-by-step
- Preheat oven to 350 degrees F
- Beat eggs until thick and lemon colored (about 3 min)
- Continue beating while adding sugar, butter, salt, corn syrup & vanilla
- Stir in coconut, oats & chocolate.
- Pour filling into pie shell.
- Bake for 50 to 55 minutes
- Cool completely before serving
- Enjoy
The Mechanics of Proper Aeration
Beating eggs until thick and lemon-colored incorporates trapped air bubbles necessary to build a stable protein matrix. Whole eggs require approximately three minutes of mechanical agitation on a medium-high setting to reach this pale, voluminous stage. Without this structural foundation, heavy sugars and corn syrup collapse the batter into a dense, oily pool rather than a cohesive filling. Granulated sugar and melted butter must stream into the spinning bowl gradually, stabilizing the emulsion so the fats do not separate from the liquid sugars during baking.Baking and Cooling Parameters
Oven calibration dictates success when baking sugar-heavy custards. Set the oven to 350 degrees Fahrenheit and monitor the center closely between the fifty and fifty-five minute mark. Coagulating proteins require a completely cooled environment to achieve a clean slice, meaning the dessert must reach room temperature before cutting. Storing the finished pastry loosely covered at room temperature prevents moisture accumulation on the chocolate surface.
