Reviewed: Feb. 25, 2005

OMGosh... this recipe was totally KILLER! Loved it with whipped cream. Even better with a grahm cracker crust. Do not cook when pregnant women are around, may not get to eat any! Oh yeah, and if you use self-rising flour, be prepared for a REALLY BIG pie!!!

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Reviewer:

HOOPSDI

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Reviewed: Jan. 23, 2005

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!

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Reviewer:

JESSIE6381

Cooking Level: Intermediate

Home Town: Corcoran, Minnesota, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Feb. 22, 2004

I was trying to achieve a pie that I tasted in a restaurant so I added 1/3 cup coconut. I baked it for the 25 minutes but there was no way you could eat it hot with ice cream because it was way too gooey. It never set up till it was refrigerated. I will try to bake it longer next time and see what happens. Hopefully it will not make it more runny. Very good taste though once it set up!

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