Oatmeal Pie with a black bottom has been called a poor man’s pecan pie. Whenever that may have been I guarantee it didn’t have chocolate. It does now, which makes it way better!
This oatmeal pie with a black chocolate bottom was actually described as a poor man’s pecan pie, which I thought might appeal to Manservant. Manservant loves pecan pie and though I love pecans, I must admit that pecan pie has never been my favorite. Well, this fudgey pie turned out luscious and rich and the toasted oats give it a nice chewy texture. The filling is not runny, nor is there too much filling relative to the chocolate. I might even compare this to an oatmeal chocolate chip cookie in pie form. A warm, soft tender oatmeal chocolate chip cookie, right out of the oven, perchance!
Not being a pecan pie, I also figured that saved a few calories! And we all know that oatmeal is so healthy which means this oatmeal pie must be also. Yes, the oats do sub in for the pecans and you will see that the filling is very much like a pecan pie filling. Corn syrup is one of the ingredients and if you are opposed to it, feel free to try maple syrup. I’m sure you will still have something to love!
Want to flavor this pie up? I’m perfectly happy with it just the way it is, but if you want to add some pumpkin pie spice or some cardamom or bourbon or whiskey, well add whatever you want. I for one, love the wholesomeness of this pie and the ease of making it!
Yes, I’m partial to fruit pies I do admit. I am not too fond of pumpkin and pecan was always a tad too sweet and rich for me. Give me apple or cherry please, well that’s what I would have thought until I tried this scrumptious black bottom oatmeal pie. This oatmeal pie recipe does deliver! I’m still trying to figure out what other pies to serve this gang of mine. Last year I tried a maple custard pie that was so good I don’t even have photos of it. No one left a bite and I wasn’t organized enough to get a photo before dinner.
A few years ago I purchased, “The Four and Twenty Blackbirds Pie Book” and have been perusing it for ideas. Every pie makes my mouth water and every pie makes me wish I was an artist that could somehow create such incredible crust designs. Alas, crusts are not something I excel at which is one reason I stuck with a one crust pie! I also admit to buying my pie crust at Trader Joe’s and then partially blind baking it before filling. Of course you could make you own and I would not feel slighted in the least.
Thanksgiving is now just 28 days away and Thanksgiving always has me thinking pie. Of course this year it is our anniversary, too so I’m really not sure what I should be thinking. The kids will be here, as will my mother, the ten year boyfriend, as well as his family. We still aren’t really sure what to call them. Are they friends or family; we have yet to figure it out!
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Oatmeal Pie without a black bottom has been called a poor man’s pecan pie. With a fudgey black bottom I might now call it a rich man’s pie! Total delish!
1 All butter crust, for a 9″ pie, partially prebaked, follow package directions
1 1/2 c rolled oats
1/4 c heavy cream
4 oz bittersweet chocolate, chopped into 1/4” pieces
3/4 c packed brown sugar
1/2 t kosher salt
5 T unsalted butter, melted
1 c dark corn syrup
1 t vanilla
2 t cider vinegar
4 large eggs
Position a rack in the middle of oven and preheat oven to 350. Spread the oats on a rimmed baking sheet and toast in the oven for 10-12 minutes, stirring occasionally. Set aside to cool. Reduce oven temp to 325.
Chocolate Ganache: Bring the heavy cream just to a boil over medium heat in a heavy sauce pan. Removed from heat and add chocolate. Swirl the cream around to cover the chocolate and let sit for 5 minutes. Whisk gently until smooth. Spread chocolate into bottom of cooled pie shell and place in the freezer while making the filling.
Filling: In a large bowl, whisk together the brown sugar, salt and melted butter. Add the corn syrup, vanilla, and vinegar and whisk to combine. Add the eggs, one at a time, blending well after each egg. Stir in the cooled oats.
Place the the ganache coated pie shell on a rimmed baking sheet and pour in the filling. Bake on the middle rack for 30-35 minutes or until the edges start to set. Now turn pan 180 degrees and bake for another 20-25 minutes or until the center is slightly firm to the touch and the pie is puffed slightly. The center should feel firm to the touch, but still have some give. Allow to cool completely on a wire rack for 2-3 hours. Serve warm or at room temperature. If you chill it, the taste resembles a candy bar.
Adapted from Four and Twenty Blackbirds Pie Book
Keywords: oatmeal pie, oatmeal pie recipe, black bottom oatmeal pie
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