Black Bottom Oatmeal Pie

This black bottom oatmeal pie is a wonderful dessert with a mouthwatering, buttery crust and ginger-spiced oatmeal filling, along with a velvety chocolate ganache.

You might also like to make this oatmeal chocolate chip cookie mix, strawberry oatmeal bars, and carrot cake slow cooker oatmeal.

Why You’ll Love It

Something different: Craving a change from your usual pie recipes? This unusual pie has a soft oatmeal filling, a silky chocolate ganache layer and warm spices.
Easy to prepare: Even newbie home bakers should find black bottom oatmeal pie a breeze to make.
Tastes so good: Everything about this black bottom oatmeal pie is cozy and delicious. The rich chocolate ganache and warm, earthy spices make it especially good as a fall or winter dessert but you can whip it up anytime you want.

Chocolate Oatmeal Pie Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

All-purpose flour: For the pie crust.
Old-fashioned rolled oats: For a chewy texture. Toasting the oats before adding them to the filling enhances their nutty flavor and adds depth to the pie.
Dark chocolate: Use high-quality dark chocolate for a rich, intense flavor in the black bottom layer.
Dark brown sugar: For a caramel-like sweetness.
Heavy cream: For a velvety texture.
Ground ginger: To enhance the flavor of the oatmeal filling and add warmth.
Vanilla extract: Use 100% pure vanilla extract, not the synthetic kind.

How to Make Black Bottom Oat Pie

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Prepare the pie dough: Whisk the flour, sugar and salt together. Mix in the butter. Combine ice water with apple cider vinegar and add this to the flour mixture. Shape the resulting dough into a disk, wrap it in plastic and chill it for an hour.
Make the pie crust: Roll out the dough and press it into a pie dish. Trim the crust, crimp the edges and refrigerate for 30 minutes.
Bake the pie crust: Bake the pie crust lined with parchment paper and pie weights or dried beans. Remove the parchment paper and pie weights, brush the crust with egg wash and bake some more. Let it cool.
Make the black bottom layer: Melt the dark chocolate and heavy cream, then spread evenly in the cooled pie shell.
Prepare the oatmeal pie filling: Toast the oats. Combine dark brown sugar, melted butter, salt, and ground ginger. Add the corn syrup, apple cider vinegar and vanilla. Beat in the eggs and then fold in the oats.
Finish and bake the pie: Add the oatmeal mixture to the pie crust on top of the dark chocolate ganache and bake the pie in the oven. Let it cool completely and then chill for a couple of hours. Slice and serve slightly warm or at room temperature for the best flavors.

Substitutions and Variations

Gluten-free option: If you want a gluten-free version, use gluten-free flour. Also check your box of oats is certified gluten-free (oats are gluten-free but non-certified ones might have come into contact with gluten).
Dark chocolate: Swap for milk chocolate if you like.
Apple cider vinegar: White vinegar would work too.
Ground ginger: You can use cinnamon or nutmeg instead.
Add nuts: If you love pecan pie, swap some of the oats for chopped pecans.

Serving Suggestions

Appetizers: Begin your meal with French onion bacon dip and chips.
Main and sides: Next, dig into a plate of totchos (tater tot nachos) and a corn and kale salad. Another idea is Italian steak with garlic mashed potatoes and roasted rainbow carrots.
Desserts: Serve this black bottom oatmeal pie at room temperature with whipped cream and perhaps some flaky salt on top or a drizzle of chocolate sauce. If you want to offer more than one dessert, chocolate peanut butter no bake cookies are amazing tool.

How to Store Oatmeal Pie

Store: Cover tightly and store at room temperature for up to 5 days or in the refrigerator for up to a week.
Freeze: You can freeze it in an airtight container for up to 3 months.
Thaw: Defrost it in the refrigerator overnight.