Black Bottom Oatmeal Pie


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.

What you will need

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


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