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Oatmeal Chocolate Chip Cookie 'Crack' Pie

I promise — scout's honor — that this pie is completely drug-free. However, it is so good that once you taste a bite of the chewy oatmeal chocolate chip cookie filling with the buttery soft crust, you'll never want to eat another pie again. That is no joke! The good news is that there are lots of reasons you should make it for your family right now. Today, even.

First, Easter is coming up and everyone loves a pretty dessert on their table. This golden pie can be dressed up with curls of whipped cream or chocolate eggs on the side for a little festive flair. Teacher's Appreciation Day and Mother's Day are also just around the corner, and rest assured mothers and teachers alike would accept this pie with glee and will thank you from the very bottom of their hearts.

Lastly, if anyone in your family has a spring birthday, by all means make this instead of cake. The fresh vanilla flavor tastes so festive and fresh, so it's the perfect pie to put you in a celebratory mood. So, there you have it. This easy pie should be on your menu at least once this spring!

RECIPE: Oatmeal Chocolate Chip Cookie "Crack" Pie
Makes one 9-inch pie


  • 9" frozen pie crust, thawed
  • 1 ½ sticks (12 tablespoons) unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon kosher salt
  • ½ cup unbleached all-purpose flour
  • ¾ cup rolled oats (not quick-cooking)
  • 6 ounces coarsely chopped dark chocolate
  • 1/2 teaspoon fine sea salt


1. Heat oven to 325 degrees F.

2. In a large bowl, beat the butter and sugars until light and fluffy. Then beat in the eggs, vanilla and salt. Fold in the flour until the batter is just smooth and the flour is no longer visible. Do not overwork the batter. Then, fold in the oats and chocolate chips.

3. Spread the batter into the thawed pie crust and smooth the top with a spatula. Then sprinkle the sea salt on top. Place the pie on a baking sheet and bake it for 45 to 50 minutes, or until the top is golden brown and a cake tester inserted into the center of the pie comes out clean. Allow the pie to cool for 10 minutes to set. Serve warm.

Images and Recipe via The Naptime Chef

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