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Coconut Cream Oatmeal Cookie Pie

Last week, I was attempting homemade gluten free Oatmeal Cream Pies when catastrophe struck. Ok, well, not really catastrophe. But anyone that has experience with gluten free baking knows that it can be wonky. Yes, wonky. So instead of nice, chewy oatmeal cookies, I got flat, crunchy messes. It was a delicious flat crunch, don’t get me wrong. But there’s no way those cookies were going to make a good cookie sandwich.

 

After a few minutes of deliberating, I decided to bake the remaining cookie dough into a pie crust and yea! It was awesome! It was funny to watch it fluff and fill the whole pie dish, though. The recipe obviously included a leavening agent for the fluff that was supposed to be in the cookies, so it did it’s job in the pie plate. Which was fine. I just flattened it and it turned out great.

 

Warning- this is not a healthy, low cal, no-guilt dessert. This is a creamy, buttery, indulgent pie. Consider yourself warned. :)

 

Coconut Cream Oatmeal Cookie Pie | a kitchen cafe

 

 

Prep time: 40 minutes

Chill time: 2+ hours

Makes: crust makes 2, 9″ pies and filling makes 1, 9″ pie

 

Ingredients:

 

Cookie Crust-

2.5 sticks organic butter, softened

1 cup organic brown sugar

1/4 cup organic sugar

1 large organic egg

1 tsp vanilla

2 tsp molasses

1 1/2 cups oat flour

1 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

3 cups quick oats

 

Filling-

1 cup full fat canned coconut milk

1 cup organic heavy cream

1/2 cup milk (any kind is fine. I had rice on hand but would do more coconut if I had it)

1/2 cup sugar

1/3 cup Non-GMO cornstarch

2 tsp vanilla

1 cup sweetened shredded coconut

 

-Preheat oven to 375.

-Cream butter and sugars in a stand mixer until light and fluffy.

-Add egg, vanilla and molasses.

-In another bowl, combine flour, cinnamon, baking soda and salt. Add oats.

-Slowly combine dry ingredients with the butter and sugar.

-Press dough into 9″ pans, up to the rim, about 1/4″ thick.

-Bake for 20 minutes or until golden. Remove pan from oven about halfway through to push down puffy dough. Return to oven for final baking time and press down again at the end.

-Set aside to cool completely before filling.

 

For the filling:

– Combine all ingredients, except for coconut, in a medium saucepan and whisk until cornstarch is dissolved. (I threw mine in the blender and gave it a quick whirl.)

-Heat over medium heat and bring to a simmer, continuously whisking.

-Once the mixture has thickened completely and looks like pudding, remove from heat and stir in coconut. Pour into pie crust and chill for at least 2 hours to set.

-Remove from fridge 10-15 minutes before serving and top with fresh whipped cream and berries.

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