Black Bottom Oatmeal Pie

By • November 8, 2013 • 11 Comments



Author Notes: This pie has slowly but surely become a sort of cult favorite in the pie shop. We loved
it from the start for its oatmeal–chocolate chip cookie quality; it’s like a pie version
of that classic recipe. In olden days, this pie (minus the chocolate) was dubbed “poor
man’s pecan pie” because oats are far less expensive than pecans. We up the ante
by adding a decadent layer of dark chocolate ganache on the bottom.
ElsenEM

Serves 8 to 10 people

  • 1 1/2 cup rolled oats
  • 1/4 cup heavy cream
  • 4 ounces bittersweet chocolate (we use 70%), chopped into 1/4-inch pieces
  • 3/4 cups cup packed light brown sugar
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon kosher salt
  • 5 tablespoons unsalted butter, melted
  • 1 cup dark corn syrup
  • 1 teaspoon vanilla extract
  • 2 teaspoons cider vinegar
  • 4 large eggs
  1. This recipe uses our All-Butter Crust for a 9-inch single-crust pie , partially prebaked and cooled.
  2. Position a rack in the center of the oven and preheat the oven to 350° F.
  3. Spread the oats on a rimmed baking sheet and toast in the oven for 10 to 12 minutes, stirring occasionally.
  4. Set aside to cool.
  5. Reduce the oven temperature to 325° F.
  6. To make the ganache layer, bring the heavy cream just to a boil over medium heat in a heavy-bottomed saucepan. Remove from the heat and pour in the chocolate pieces.
  7. Swirl the cream around to distribute and cover the chocolate; let sit for 5 minutes.
  8. Whisk gently until smooth. Scrape the ganache into the cooled pie shell and spread evenly over the bottom.
  9. Place the shell in the freezer to set the ganache while making the filling
  10. In a large bowl, whisk together the brown sugar, ginger, salt, and melted butter.
  11. Add the corn syrup, vanilla, and cider vinegar and whisk to combine.
  12. Add the eggs one at a time, blending well after each addition.
  13. Stir in the cooled oats.
  14. Place the ganache-coated pie shell on a rimmed baking sheet and pour in the filling.
  15. Bake on the middle rack of the oven for about 55 minutes, rotating 180° when the edges start to set, 30 to 35 minutes through baking.
  16. The pie is finished when the edges are set and puffed slightly and the center is slightly firm to the touch but still has some give (like gelatin).
  17. Allow to cool completely on a wire rack, 2 to 3 hours.
  18. Serve slightly warm or at room temperature.
  19. The pie will keep refrigerated for 3 days or at room temperature for 2 days.
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Comments (11) Questions (1)

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Missfatscat

4 months ago missfats

Incredibly simple: the ideal pie for everyday eating. The recipe was awesome. Followed the directions to the line and it came out perfectly. The pie reminded me of breakfast so I adapted it to include banana. Welcome to breakfast pie:
http://missfats.wordpress...

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4 months ago Claireified

How much should I pre-bake the crust? What time and temperature?

Farmer's_market

7 months ago amysarah

I made this pie for Thanksgiving and it was fantastic - very sweet, almost more of a confection than a pie, a bit like Momofuku's famous Crack Pie (but even better, I think.) I added about 3/4 - 1 cup toasted coconut along with the oats - inspired by one of my favorite cookies (oatmeal/coconut/chocolate chip.) Made it extra delicious.

2013-08-02_08.46.47

8 months ago Miss Frizzle

This pie did not work out for me at all. I cooked it at 325 as suggested for about 70 minutes and it never cooked all the way through or solidified much at all, not sure what happened. But the gooey mess afterwards tasted like it would have been delicious had it cooked properly.

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8 months ago Michelle Trim

WOW! Just dug in to ours. Cheated by using a WF Spelt crust - actually am really glad as it created a lovely texture for the pie. I subbed Lyles Golden for the dark corn syrup but otherwise pretty much made as written. I HUGELY recommend.

Stringio

8 months ago Bex Aims

THIS IS MY FAVORITE PIE OF YOURS. I am so excited because you did not offer it for holiday preorder and I was sad.

Stringio

8 months ago Hiromi Motojima

It sounds like it is too sweet as is. I wonder I can use 1/2 cup brown sugar and 1/2 syrup. I will have to try...

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8 months ago Chrisi

I just made this tonight and am very pleased with the results! I'm telling myself I did it to test for a bake sale donation next week, but, let's face it, I'm a sucker for trying new and unusual dessert recipes!
I try not to use corn syrup, so as a subsitute I used dark brown sugar instead of light and instead of corn syrup I used honey. Taking in SideworkEnds suggestions, I also added a pinch extra of ginger and Mexican vanilla extract instead of standard (it adds a hint of cinnamon - or you could use standard vanilla and cinnamon). I usually make pie crust from scratch, but, because this technically was a test, I used a deep dish 9 inch frozen crust I had on hand, and it worked out just fine.
This is definitely a sweet pie - it's like a deconstructed oatmeal chocolate chip cookie met a pecan pie (minus the pecans). Overall, simple to put together, and great end result!

Watermelon_2

8 months ago SideworkEnds

I was intrigued by this recipe and made the pie over the weekend as an audition for a Thanksgiving dessert.
I like it a lot, but am not in love with it. I find it just a bit too sweet. I think next time I make this, I will ratchet up the ginger a notch and add a bit of cinnamon as well.
On the positive side, the all butter pie crust recipe is flawless, and given the sweetness factor, this pie is a perfect companion to a strong cup coffee or tea. Also, it doesn't say in the recipe, but in the book the chefs advise lightly buttering the pie plate before laying in the crust. Which is a revelation. I can't believe I never did that before.

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8 months ago Velauria

Very unique! I'd try that for sure.

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8 months ago Joey Meyers

Snickerdoodle!