I participated in a campaign on behalf of Mom Central Consulting for ACH Food Companies Inc. I received a promotional item as a thank-you for participating.
This may be a little too philosophical for a Friday morning, but I think in order to really understand what this dessert is…we have to first talk about what it’s not.
It’s not a skillet cookie.
It’s not a cookie baked in a pie pan.
To be honest…it’s not even really a cookie at all whatsoever, recipe title notwithstanding.
It has the essence of cookie, to be sure. But the word cookie implies a certain texture or at the least, a range of textures…and what cookie do you know that is impossibly ooey gooey awesome and baked into the most delicious pie crust of all time?
Right?!? Me neither.
And it’s even better with a scoop of ice cream on top.
Okay fine. Two scoops. But who’s counting?
And honestly…calories eaten while fighting over staring at floor plans with your boyfriend don’t count anyway. Am I right or am I right?
Can we talk for a second about how childhood hunger is such a serious and terrible problem in America, with 1 in 5 children struggling with it?
I can’t imagine what it must be like as a parent, to not only not know where your next meal is coming from but also where your chlid’s next meal is coming from. Terrifying.
Fleischmann’s Yeast and Karo Syrup, who I worked with to create this post, are working to end childhood hunger in America by supporting Share Our Strength’s No Kid Hungry campaign. Fleischmann’s Yeast and Karo Syrup have committed to donating $200,000 to this campaign and you can join in too by creating a virtual bake sale on the Fleischmann’s Yeast and Karo Syrup facebook page! And really, who doesn’t love a good bake sale, especially when it’s for a good cause! Fleischmann’s Yeast and Karo Syrup have some great ideas for treats to bake up on their respective websites. Personally, I use Fleischmann’s Yeast in all my baking and it is always reliable. In addition, Karo Corn Syrup is the nation’s leading brand of corn syrup and is currently the only leading brand that contains absolutely NO high fructose corn syrup.
Anyways, I hope you’ll look into creating your own bake sale or finding one near you and getting involved in this great cause! We will be having an NYC Food Blogger’s Bake Sale for Share Our Strength and No Kid Hungry on May 4th so definitely consider participating or stopping by!
Also, this happened on Wednesday. Seriously. I can’t even.
Still in shock/exuberant/thrilled/trying to process that some days…this is my real life.
Chocolate Chip Cookie Pie
Serves 8, adapted from Karo Syrup
- 2 eggs
- 1/2 cup all purpose flour
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup butter, melted
- 1/2 cup light corn syrup
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
- 1/2 cup walnuts, chopped
- 1/2 cup quick oats
- 1 (9-inch) pie crust – I used this recipe
- If making your own pie crust, then prepare it up to the point where the dough is in the deep dish pie pan and place in the freezer while you mix up the filling.
- Preheat oven to 350.
- Whisk together the eggs until foamy. Stir in the flour, brown sugar, and granulated sugar and whisk until combined. Stir in the melted butter, corn syrup, and vanilla extract and mix until well-combined.
- Stir in the chocolate chips, walnuts and oats. Pour into the prepared pie crust.
- Bake for 35-45 minutes or until just set in the center. Let cool 1 hour before cutting and serving.