Chocolate, Coffee and Oatmeal Pie

Serve this scrumptious pie with a dollop of sweetened whipped cream or a scoop of vanilla ice cream. MORE+ LESS-

By Pillsbury Kitchens

January 10, 2010

Crust

box Pillsbury™ refrigerated pie crusts, softened as directed on box

eggs

3/4

cup sugar

3/4

cup dark corn syrup

tablespoons coffee-flavored liqueur

tablespoons butter, melted, cooled

1/4

teaspoon salt

1/2

cup quick-cooking oats

cup semisweet chocolate chips

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1

Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan; do not prick crust. Bake 9 to 11 minutes or until light golden brown. If crust has raised in center, press down gently with back of spoon. Cool 15 minutes. Reduce oven temperature to 350°F.
2

Meanwhile, in medium bowl, beat eggs with wire whisk. Beat in sugar, corn syrup, liqueur, butter and salt. Stir in oats and chocolate chips. Pour filling into crust-lined pan. Cover crust edge with strips of foil to prevent excessive browning.
3

Bake 45 to 55 minutes or until top is golden brown and center is almost set. Cool at least 3 hours before serving. Store in refrigerator.