Black Bottom Oatmeal Pie
This black bottom oatmeal pie is a wonderful dessert with a buttery crust and ginger-spiced oatmeal filling, along with a velvety chocolate ganache.
Servings: 8 slices
Equipment
- Pie Weights or Dried Beans
Ingredients
For the Pie Crust:
- 1 Cup unsalted butter very cold and cut into small cubes
- 2½ Cups all purpose flour
- 1 Tablespoon granulated sugar
- 1 Teaspoon salt
- 6 Tablespoons water iced
- 1 Tablespoon apple cider vinegar
- 1 egg
- 1 Tablespoon water
For the Chocolate Ganache:
- 4 Ounces dark chocolate chopped
- ¼ Cup heavy cream
For the Filling:
- 1½ Cups old fashioned rolled oats
- ¾ Cup dark brown sugar tightly packed
- 5 Tablespoons unsalted butter melted
- ½ Teaspoon salt
- ¼ Teaspoon ground ginger
- 1 Cup dark corn syrup
- 2 Teaspoons apple cider vinegar
- 1 Teaspoon pure vanilla extract
- 4 eggs
Instructions
Make the Pie Crust:
- In a large bowl, whisk together the flour, sugar, and salt.
- Add the cold butter cubes and use a pastry cutter or a food processor to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
- In a small bowl, combine the ice water and apple cider vinegar.
- Gradually add the liquid to the flour mixture, 1 tablespoon at a time, mixing just until the dough comes together. Do not overwork.
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
- On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
- Transfer the dough to a 9-inch pie dish, gently pressing it into the bottom and sides. Trim the excess, leaving a 1-inch overhang.
- Fold the overhang under and crimp the edges. Chill the crust in the refrigerator for 30 minutes.
Bake the Pie Crust:
- Preheat the oven to 375°F.
- Line the chilled crust with parchment paper and fill with pie weights or dried beans.
- Bake for 15 minutes, then remove the parchment and weights.
- Brush the crust with the egg wash (1 egg beaten with 1 tablespoon water) and bake for another 5 minutes. Set aside to cool.
Make the Chocolate Ganache:
- In a heatproof bowl, combine the chopped dark chocolate and heavy cream.
- Melt the mixture over a double boiler or microwave in 20-second intervals, stirring until smooth and glossy.
- Spread the chocolate evenly over the bottom of the cooled pie crust. Chill in the refrigerator while preparing the filling.
Make the Oatmeal Filling:
- Preheat the oven to 400°F.
- Add the rolled oats to a large rimmed baking sheet. Bake for 8 to 10 minutes, stirring occasionally until golden and fragrant. Set aside to cool.
- In a large bowl, whisk together the dark brown sugar, melted butter, salt, and ground ginger.
- Add the corn syrup, apple cider vinegar, and vanilla extract, mixing until smooth.
- Beat in the eggs, one at a time, until fully incorporated.
- Fold in the toasted oats.
- Pour the oatmeal filling over the chilled chocolate layer in the pie crust.
Bake the Black Bottom Oatmeal Pie:
- Preheat the oven to 350°F.
- Place the pie on a baking sheet and bake for 45 to 55 minutes, or until the filling is set around the edges but still slightly jiggly in the center.
- Let the pie cool completely on a wire rack.
- Refrigerate for at least 2 hours before serving to allow the layers to set properly.
- Slice the pie and serve at room temperature. Garnish with whipped cream, a drizzle of melted chocolate, or a sprinkle of flaky sea salt if desired.
Notes
Smooth chocolate layer: Melt the chocolate gently with a splash of heavy cream to create a smooth, glossy ganache.
Cool the ganache layer: Allow the chocolate ganache to cool and set slightly before adding the oatmeal filling to prevent the layers from mixing.
Achieve a caramel-like filling: Use a combination of brown sugar and corn syrup or maple syrup for a chewy, caramel-like filling that complements the chocolate. Don’t overmix to avoid air bubbles.
Don’t overbake: Bake the pie until the filling is set around the edges but still slightly jiggly in the center. It will continue to set as it cools, ensuring a chewy, gooey texture.
Cool completely: Let the pie cool completely to allow the layers to set properly. Refrigerate for cleaner slices and a more distinct black bottom.
Serving temperature: I love it warmed up slightly but it's also good served at room temperature so the chocolate layer is soft and the oatmeal filling is perfectly chewy.
Cool the ganache layer: Allow the chocolate ganache to cool and set slightly before adding the oatmeal filling to prevent the layers from mixing.
Achieve a caramel-like filling: Use a combination of brown sugar and corn syrup or maple syrup for a chewy, caramel-like filling that complements the chocolate. Don’t overmix to avoid air bubbles.
Don’t overbake: Bake the pie until the filling is set around the edges but still slightly jiggly in the center. It will continue to set as it cools, ensuring a chewy, gooey texture.
Cool completely: Let the pie cool completely to allow the layers to set properly. Refrigerate for cleaner slices and a more distinct black bottom.
Serving temperature: I love it warmed up slightly but it's also good served at room temperature so the chocolate layer is soft and the oatmeal filling is perfectly chewy.
Nutrition
Calories: 824kcal | Carbohydrates: 102g | Protein: 11g | Fat: 43g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 191mg | Sodium: 558mg | Potassium: 302mg | Fiber: 4g | Sugar: 59g | Vitamin A: 1191IU | Vitamin C: 0.04mg | Calcium: 79mg | Iron: 5mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
