Adapted from
Oreo With a Twist
-
Crust:
-
1 1/4 cups
unbleached flour
-
1/2 tsp
salt
-
1/4 cup
fat-free milk
-
3 tbsps
olive oil
-
Filling:
-
10 whole
chocolate sandwich cookies, chopped fine
-
3/4 cup
pecans, chopped
-
4 whole
eggs, slightly beaten
-
1 cup
granulated sugar
-
1 cup
corn syrup
-
2 tbsps
margarine, melted
-
1 tsp
pure vanilla extract
Preheat the oven to 350. In a mixing bowl, combine flour, one teaspoon of salt, milk, and oil. Add one teaspoon of cold water at a time until the dough mixture begins to clump together. If the dough doesn't clump together when pinched, add another teaspoon of water. On a lightly floured surface, roll dough to a circle 1 1/2" larger than an inverted pie pan. Pick the dough up and gently ease it into the pie pan, being careful not to stretch the dough. Trim half inch beyond the edge of the pie pan, and fold under to make double thickness around the rim. Flute edges as desired. Prick the bottom and sides of the crust with a fork. Sprinkle chopped cookies and pecans onto the bottom of the crust; set aside. In a mixing bowl, combine eggs, sugar, corn syrup, margarine, and vanilla extract. Mix well. Pour evenly over the mixture in crust. Preheat the oven to 350. Bake for 35 minutes or until filling is set and puffed.