Black Bottom Oatmeal Pie, Gluten Free, Dairy Free


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!

What you will need

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.

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


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