Black Bottom Oatmeal Pie

November  8, 2013
4 Ratings
Photo by Genti & Hyers
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 cups rolled oats
  • 1/4 cup heavy cream
  • 4 ounces bittersweet chocolate (we use 70%), chopped into 1/4-inch pieces
  • 3/4 cup 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
In This Recipe
  1. This recipe uses our All-Butter Crust for a 9-inch single-crust pie, partially pre-baked 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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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.