Oatmeal Chocolate Chip Pie

Oatmeal Chocolate Chip Pie

Emily Hargis 0

"This is an easy recipe but the pie won't stay around long! It is wonderful served hot with vanilla ice cream."

Ingredients {{adjustedServings}} servings 424 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 424 kcal
  • 21%
  • Fat:
  • 26.5 g
  • 41%
  • Carbs:
  • 43.9g
  • 14%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 196 mg
  • 8%

Based on a 2,000 calorie diet

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  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a large bowl, mix flour, sugar, pecans and oatmeal. Set aside.
  3. In a separate bowl, mix eggs, melted butter and vanilla. Add to the dry mixture and mix well.
  4. Fold in chocolate chips. Spoon into a pre baked 10 inch pie shell.
  5. Bake at 325 degrees F (165 degrees C) for 25 minutes. It will still appear quite moist, but it will set up after it is removed from the oven.
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Reviews 7

  1. 7 Ratings


OK, sorry Emily, but this needed work. After reading the reviews, I decided I could make a few minor changes to resurrect this recipe. First, switch flour and oat amounts to 1/2 c flour and 1 c oats. Second, double the vanilla. Third, (and this is my personal opinion), cut the choc in half and add 2/3 cup of butterscotch chips. And finally, add a 1/4 tsp salt. It's sort of like a cookie in a pie shell. *It will need to cool completely before serving to set. If you want it warm with ice cream, you will need to reheat it after slicing it. Happy baking!


I revised the recipe - because as it is you very well may not be successful. I changed the flour to 1/2 cup down from 1 cup. Decrease the white sugar by half down to 1/3 cup and add 2/3 cup of brown sugar. Increases flavor and gooeyness. Increased butter by 1/4 cup up to a 3/4 cup. Keeps the pie moist. 1/4 tsp. of vanilla is absurd, I put in 1 Tablespoon. To keep the oatmeal as a texture, increased the oats to 3/4 cup of long cooking rolled oats (up 1/4 cup from recipe). If using quick oats, leave it at 1/2 cup (slime factor). Since I was rewriting the whole recipe, I used an entire cup (up 1/3 cup) of chocolate chips. I baked it at 325* for 45 minutes, where it was still a bit wet in the middle, but the edges were firm and browning. 25 minutes is just a sloppy raw egg filled mess. You want to cook it long enough to get mostly done, but not hard like a crispy cookie. Chilling firms the filling to be similar to a firm pecan pie. Then I cooled it for cutting purposes, and it held its shape, tasted great, and had some fiber in it. I used white whole wheat flour - so it had both oat and wheat whole grain along with that yummy chocolate chip oatmeal cookie flavor. It was a smash hit with my family of 8.


I thought this pie tasted so-so. My husband didn't care for it at all.