Black Bottom Oatmeal Pie, gluten free, dairy free

March 16, 2015
0 Ratings
  • Serves 6-8
Author Notes

An adapted recipe from blogger Smitten Kitchen for Pi Day that is a must try. Kind of like a naughty nut-free pecan pie with the rich layer of chocolate on the bottom yet healthy enough with all the oatmeal to indulge in more than one slice of pie. Enjoy! —Jessica

What You'll Need
  • Pie Crust:
  • 1 packet Bob’s Red Mill GF Pie Crust Mix , for easy measuring at the counter) This will make two pie crusts
  • 8 tablespoons (4 oz) organic palm shortening, cut up into pieces
  • 12 tablespoons (6 oz) earth balance soy free spread, cut into pieces
  • 1 teaspoon distilled white vinegar
  • 7 tablespoons ice water (I leave more like 1/2 cup in a measuring cup with an ice cube
  • Makes 2 pie crusts - freeze 2nd for another time.
  • Filling:
  • 1 1/2 cups rolled oats (I use Bob’s Red Mill Certified GF)
  • 1/4 cup coconut milk
  • 1 teaspoon coconut oil, or non dairy spread
  • 4 ounces bittersweet chocolate, coarsely chopped
  • 3/4 cup light brown sugar, packed
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon kosher salt
  • 5 tablespoons Earth Balance soy free spread, melted
  • 3/4 cup coconut nectar (blonde or amber), or honey or maple syrup (substitutions would work yet make it sweeter)
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons apple cider vinegar
  • 5 large eggs
  • powdered sugar for garnish
  1. Pie Crust:
  2. Preheat oven temperature to 400 degrees F (205 degrees C) Measure the shortening and earth balance into a medium-sized freezer safe bowl.
  3. Put into the freezer for 20-30 minutes.
  4. Add the pie crust mix into a large bowl.
  5. Add chilled shortening/earth balance to the flour mix.
  6. Using a pastry blender, work the fat into the dough by hand, incorporating it into the flour until you have pieces the size of white beans or large blueberries, for lack of a better description.
  7. Add white vinegar
  8. Add 3 tablespoons of ice water, work gently into the dough with a dough cutter or by hand for a flakier, tender crust. Then add another 3 tablespoons of ice water, repeat with the pastry cutter. Add one last tablespoon of ice water, continuing to use the pastry cutter until the dough begins to compress when you press down.
  9. Shape into a ball then cut in half and shape into discs. Cover with plastic wrap, chill for at least 30 minutes up to an hour (freeze the other half for another time up to 6 months).
  10. When chilled, place bottom crust on a floured parchment sheet (about 1/2 tablespoon rice flour), then sprinkle another 1/2 tablespoon over the dough, cover with a piece of parchment.
  11. Roll going vertical, then alternating with horizontal rolling for even distribution.
  12. Spread it to about 14 inches wide.
  13. Remove the top paper, lift the dough while still on the parchment paper, and flip over onto your pie dish.
  14. Slowly remove the paper and gently press the dough to line pie dish, trim off any excess dough that hangs over, leaving about an inch of edge and re-roll remaining scraps to create a decorative border.
  15. Refrigerate pie shell for 20 minutes before filling.
  16. Place weights, or dried beans (on parchment paper) on crust and bake on a baking sheet for 15 minutes.
  17. When done carefully remove paper and weights. Let cool completely before filling.
  1. Filling:
  2. Reduce oven to 325°F (165°C)
  3. Spread oats on a baking sheet and toast in the oven for 10 to 12 minutes. Set aside to cool.
  4. Then raise the oven temperature to 350°F (175°C)
  5. To make the black bottom: bring the coconut milk and teaspoon of earth balance just to a boil over medium heat in a small saucepan (preferably a 1 quart sized).
  6. Add chocolate pieces and whisk until melted and smooth.
  7. Scrape the chocolate into the bottom of the cooled pie shell and spread evenly.
  8. Place in freezer while making the filling.
  9. For the pie filling: In a large bowl, whisk brown sugar, ginger, salt, and melted earth balance.
  10. Add the coconut sugar (or substitute), vanilla, cider vinegar; whisk to combine.
  11. Add the eggs one at a time, whisking well after each addition.
  12. Stir in the cooled oats to combine well.
  13. Place chocolate-coated pie shell on a baking sheet and pour filling in.
  14. Bake for 50-55 minutes (mine was perfect at exactly 55 minutes), rotating halfway through for even coloring.
  15. The pie is done when the edges are set and the center appears slightly puffed. It should not jiggle when removing from the oven, firm to the touch yet still a little soft — like gelatin.
  16. Allow to cool completely before slicing.
  17. Cooling for longer (2-3 hours total) will help set it more firmly and cool the filling to room temperature.
  18. Serve at room temperature with a sprinkling of powdered sugar.

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