Four & Twenty Blackbirds' Black Bottom Oatmeal Pie

For #PieWeek, our guest editors are Emily and Melissa Elsen, the pie mavens behind Four & Twenty Blackbirds in Brooklyn, NY. They will be sharing recipes all week from their first cookbook, and giving away a copy each day!

Today: Oatmeal makes its way into the holiday pie rotation.

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

See the full recipe (and save and print it) here.

Photo by Gentl & Hyers

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.)