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Chocolate Chess Pie with Oat Piecrust

Chocolate Chess Pie with Oat Piecrust
Servings:
8
Total Time:
3 hours 5 minutes
Active Time:
45 minutes

Ingredients

... For the crust (if making decorative edge, double crust recipe)
1 cup flour
1/3 cup quick-cooking rolled oats
1/2 teaspoon kosher salt
1/4 cup shortening
4–5 tablespoons water
1-inch maple leaf (or other) cookie cutter, optional
... For the filling
1/3 cup unsalted butter, melted
3 large eggs (or 3/4 cup egg substitute), slightly beaten
2 1/4 cups sugar
1/4 cup unsweetened cocoa powder
1 cup evaporated milk
1 1/2 teaspoons vanilla extract
1/4 teaspoon kosher salt
... For the topping
1 cup semisweet chocolate morsels
4 teaspoons shortening

Steps

  1. Prepare crust. Process flour, oats, and salt in food processor bowl, pulsing 3–4 times until combined. Add shortening; pulse 5–6 times or until crumbly. Drizzle in water, 1 tablespoon at a time, pulsing until dough begins to form a ball and pull away from the sides. Form dough into a disk shape; wrap in plastic wrap and chill at least 30 minutes.
  2. Preheat oven to 350°F. Roll dough into a 12-inch circle on a lightly floured work surface. Carefully roll crust onto rolling pin; unroll into a 9-inch pieplate without stretching. Trim edge of crust so that 1/2 inch of overhang remains; reserve dough scraps. Form remaining dough into a ball; roll dough out until very thin. Use cookie cutter to cut decorative pieces, if desired. Fold bottom crust overhang under edge of piecrust and flatten; brush with water. Arrange cutouts on edge of piecrust and press lightly to seal to crust. Cover with plastic wrap; set aside.
  3. Prepare filling. Place pieplate on baking sheet (to catch any drips). Melt butter; beat eggs. Combine sugar and cocoa powder in large bowl. Stir in milk, eggs, butter, vanilla, and salt until blended; immediately pour filling into piecrust. Place on middle oven rack; bake 60–75 minutes or until a knife inserted near center of pie comes out clean. Cool on wire rack 1 hour; chill up to 3 days before serving.
  4. Prepare topping. Place chocolate and shortening in small saucepan on low heat; cook 8–10 minutes, stirring constantly, or until melted and smooth. Drizzle over pie. Serve.

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Nutritional Information

CALORIES (per 1/8 recipe) 610kcal; FAT 27.00g; SAT FAT 13.00g; TRANS FAT 0.00g; CHOL 100mg; SODIUM 160mg; CARB 89g; FIBER 3.00g; SUGARS 71g; PROTEIN 8g; CALC 10%; VIT A 6%; VIT C 0%; IRON 10%

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