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Peanut Butter Oatmeal Cookie Pie

Cook Time: 50 min.
Total Time: 50 min.
Servings: 6

What you need

1/4 cup butter, melted
1/3 cup coconut
3/4 cup dark brown sugar, packed
2 eggs
2 tablespoons flour
1 cup heavy cream
1/2 cup peanut butter chips
1/2 cup pecans
2 Pie crusts (for 6 four inch tarts)
3/4 cup rolled oats (Old Fashioned or Quick, NOT instant)
2 tablespoons sugar
1 teaspoon vanilla
1/2 teaspoon vanilla extract

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How to do it

1. Using six 4.75" tart pans- cut pie crust in to 6 equal circles, slightly larger than the tart pans.Press each crust gently into the pan and against the sides, removing any extra pastry that hangs over the edge.

2. Put the pie crust lined pans in the freezer for about 15 minutes while you prepare the pie filling. Preheat oven to 375°

3. Combine the eggs, sugar, vanilla and butter in a large bowl. Using an electric mixer, beat on medium speed until well blended, about 30 seconds. Stir in the oats, coconut, flour, butterscotch chips, and nuts,.

4. Pour the filling into the chilled pie shells.

5. Place the pies on baking sheet on the center oven rack and bake for 20-25 minutes. Reduce the oven temperature to 350° and rotate the pies 180 degrees. Continue baking until the center is set, 15-20 minutes. When done, the top of the pies will be dark golden brown and crusty. The filling should not giggle.

6. Transfer the pies to a wire rack and let cool.

7. Serve warm or at room temperature with whipped cream

8. Beat cold heavy cream, sugar and vanilla in cold mixing bowl until soft peaks form.

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Nutrition

Calories
803.76cal ( 40.19% of daily need)
Fat
50.91g ( 78.32% of daily need)
Saturated Fat
24.35g ( 152.19% of daily need)
Carbohydrates
78.06g ( 26.02% of daily need)
Sugar
37.32g ( 41.47% of daily need)
Cholesterol
132.07mg ( 44.02% of daily need)
Sodium
373.05mg ( 16.22% of daily need)
Alcohol
0.34g ( 1.91% of daily need)
Protein
11.61g ( 23.21% of daily need)
Manganese
1.1mg ( 54.88% of daily need)
Vitamin B1
0.29mg ( 19.64% of daily need)
Selenium
12.92µg ( 18.45% of daily need)
Vitamin A
903.85IU ( 18.08% of daily need)
Fiber
4.36g ( 17.46% of daily need)
Iron
3.14mg ( 17.43% of daily need)
Phosphorus
169.95mg ( 17% of daily need)
Folate
59.49µg ( 14.87% of daily need)
Vitamin B2
0.25mg ( 14.8% of daily need)
Copper
0.23mg ( 11.54% of daily need)
Magnesium
41.75mg ( 10.44% of daily need)
Vitamin B3
1.98mg ( 9.88% of daily need)
Zinc
1.36mg ( 9.08% of daily need)
Calcium
82.05mg ( 8.2% of daily need)
Vitamin E
1.22mg ( 8.17% of daily need)
Vitamin B5
0.81mg ( 8.11% of daily need)
Potassium
234.34mg ( 6.7% of daily need)
Vitamin K
6.62µg ( 6.3% of daily need)
Vitamin B6
0.11mg ( 5.32% of daily need)
Vitamin D
0.71µg ( 4.75% of daily need)
Vitamin B12
0.22µg ( 3.63% of daily need)

Breakdown

Proteins
5.68%
Fat
56.09%
Carbs
38.23%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only.

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