Sometimes, a lot of times, my most inspired ideas come to me in the shower. I don’t know what it is about the shower that gives me such good ideas. Maybe it the the quiet, or the warm water, or the sound of trickling water? Whatever it is, most of the good ideas that I have gotten recently have come to me, late at night, in the shower. Example: Oatmeal Scotchie Pie. I am sure that I am not the first person to make a pie out of this popular cookie, but it was a new idea to me, and that is all that matters. My best friend used to make these cookies for us all the time, and when I have one of those cookies I always think of her. They also happen to be my husband’s second favorite cookie.
This recipe is a hodge podge of a few recipes that I put together to make this pie. Next time, I will make the crust a little bit thinner. It tasted delicious, but it was a little hard to cut. It is an oatmeal cookie after all, I should have figured that out while I was making it. All-in-all, I was really proud of myself that a good idea turned into a really good pie.
Edited to add: I realize that there are eggs in the ingredients picture, but not in the recipe. I changed my mind about the recipe and forgot to take a new picture, the recipe below is correct. I even remade it just to be sure. Sorry for the confusion!
1 1/2 cups oats
1 cup flour
1/2 cup brown sugar
1/2 teaspoon baking soda
1 cup melted butter
3 Tablespoons cornstarch
heavy pinch of sea salt
1 cup evaporated milk
2 1/2 cups whole milk
1 cup brown sugar
4 Tablespoons butter
1 Tablespoon vanilla
Whisk together cornstarch and salt. Add evaporated milk and whole milk and whisk until cornstarch has dissolved. Set aside.
Melt together brown sugar and butter. Cook over medium heat.
Boil until the mixture bubbles and all of the sugar has melted. Reduce the heat to low.
Slowly pour a half cup or so of the milk mixture into the sugar. Whisk constantly. Turn the heat back up to medium. Cook until the mixture comes up to a bubble and is thick enough to coat the back of a spoon.
Take the pudding off of the heat, and add the vanilla.
Cover the surface of the pudding with plastic wrap, chill for 3 hours.
Cover the dough with parchment paper and press it into the sides. Cover with pie weights, or dried beans. Bake for 30 minutes. Remove the parchment, and bake for another 10 minutes or until the crust is golden brown. Cool completely.