Today: Oatmeal makes its way into the holiday pie rotation.
Shop the Story
This pie has slowly but surely become a sort of cult favorite in our 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 the 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. Black Bottom Oatmeal Pie
Serves 8 to 10 people
1 1/2 cups rolled oats 1/4 cup heavy cream 4 ounces bittersweet chocolate (we use 70%), chopped into 1/4-inch pieces 3/4 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
To win a copy of The Four & Twenty Blackbirds Pie Book, tell us in the comments: What cookie would you like to see in pie form? We'll pick winners at random at the end of the week! (Unfortunately, we can only ship domestically.)
Sisters Emily Elsen and Melissa Elsen were born and raised in the rural farm town of Hecla, South Dakota. Their mother and her sisters owned and operated the popular local restaurant, the Calico Kitchen, for which their grandmother Liz made all the pies. After pursuing different careers—Melissa in finance and Emily in sculpture and photography—they established their business in Brooklyn. They originally custom-baked pies in their apartment before opening Four & Twenty Blackbirds pie and coffee shop in 2010. Named “Artisan of the Year” by Time Out New York in 2011, they have received critical praise for their pies and have been featured in a variety of food media including the Food Network and the Cooking Channel, in the New York Times, Martha Stewart Living, and New York magazine.