Gooey Great Stuff Pie

  • Gooey Great Stuff Pie

    It’s so freaking hot out, so this weather calls for an easy dessert that delivers a powerful insulin spike with ridiculously limited effort.  (You’d think I’d have made a no-bake dessert, or frozen concoction of some sort- but no, I’m not that planful.  I’ll make sundaes soon, I promise.  They’re in the queue.)

    I’m on our back balcony with The Husband right now and the sun is searing my left calf almost as perilously as it is my laptop keyboard.  Who wants to bake cookies on a day like today?  (I do, actually, but I know that many of you are normal and don’t like the insides of your homes as hot as whatever temperature it is that induces heat strokes.)  Nope, this dessert is fast, painless, and only takes 25 minutes to bake.  Then you’re done.  And everyone loves you, because everyone loves this dessert.  Yes, it’s basically the same thing as the Magic Gooey Cookie Bar– but it’s in a pie shape!  Surprise!  (Change the format of any dessert and it will appear novel and as though you tried harder than just making the same thing again and again in the same old shape.)

    Now I have to get the hell out of the sun.  The hot oven beckons.

    Adapted from my Magic Gooey Cookie Bar recipe…

    1 1/2 cups graham cracker crumbs

    1/2 cup melted butter

    1 can sweetened condensed milk

    2 cups (12 oz.) semi-sweet chocolate chips

    1 cup angel flake shredded coconut

    1 cup chopped walnuts or pecans

    1. Preheat oven to 350º and grease a deep-dish 9″ pie plate.
    2. Melt butter in a bowl and stir in graham cracker crumbs; press evenly into bottom of greased pie plate and pour can of condensed milk on top.
    3. Mix together chocolate chips, coconut and nuts in a medium bowl and sprinkle evenly across top of pie, gently pressing into condensed milk.
    4. Bake for 25 minutes (until lightly browned), and cool on wire rack.  Chill in fridge before slicing, and serve at room temperature.


    • Get creative:  this pie is asking for variety.  Take your favorite chocolate bar and cut it up into bite sized pieces, and toss on top of the condensed milk instead of the chips/coconut and nuts.
    • Don’t forget about the base… add 2 tablespoons of brown sugar for more of a butterscotch taste, and add butterscotch chips instead of chocolate to the top.
    • What about a white version?  Add white chocolate chips, coconut and chopped slivered blanched almonds.
    • This freezes really well.  I how because I pulled a piece out recently for The Husband from maybe last year and he still raved about it.
    • Enjoy!


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    July 2nd, 2016 | More Sweets Please | 1 Comment | Tags: , , , ,

One Response and Counting...

  • manish 07.02.2016

    Nice and easy dessert thanks for sharing

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