Chocolate/ Dessert/ Pie

Oatmeal Pie with a Black Bottom

Oatmeal Pie with a Black Bottom
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!
Oatmeal Pie with a black bottom

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!

Oatmeal Pie with a Black Bottom

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!

 

Oatmeal Pie with a Black Bottom

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Oatmeal Pie with a Black Bottom

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Oatmeal Pie with a Black Bottom

Black Bottom Oatmeal Pie

  • Author: Abbe Odenwalder
  • Prep Time: 20 Minutes
  • Cook Time: 55 Minutes
  • Total Time: 75 Minutes
  • Yield: 1 9" Pie 1x
  • Category: Dessert
  • Method: Baking/Stove Top
  • Cuisine: American

Description

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!


Scale

Ingredients

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


Instructions

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.


Notes

Adapted from Four and Twenty Blackbirds Pie Book

Keywords: oatmeal pie, oatmeal pie recipe, black bottom oatmeal pie

Need a few more ideas?

Triple Cherry Chocolate Skillet Pie   

 Triple Cherry Chocolate Skillet Pie

 Cranberry Pecan Crostata     

 Cranberry Crostata

Maple Pecan Pound Cake

              Maple Pecan Pound Cake

 

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  • lisaiscooking
    November 6, 2019 at 2:54 pm

    I’ve had pie on my mind as I start making Thanksgiving plans. This sounds like a great one! Love that chocolate layer under the oats.

    • Abbe
      November 21, 2019 at 10:24 am

      Thanks Lisa. This pie truly was a hit!

  • Sherry
    November 5, 2019 at 10:34 pm

    Looks delicious abbe! And I love the name. Cheers sherry

    • Abbe
      November 21, 2019 at 10:25 am

      Thanks Sherry! We have several black bottom desserts here!

  • Juliana
    November 4, 2019 at 12:17 pm

    What a delicious looking pie Abbe, and I am loving the oatmeal in it…not to mention all of the other layers…and yes, I want my served with ice cream.
    Have a wonderful week!

    • Abbe
      November 21, 2019 at 10:25 am

      You are just like manservant. He loves everything a la mode!

  • Lea Ann (Cooking On The Ranch)
    November 2, 2019 at 10:39 am

    Being an oatmeal anything fan, this is a must try. Pinning

    • Abbe
      November 21, 2019 at 10:28 am

      You must!

  • Marcelle
    November 1, 2019 at 8:43 am

    Sounds like you will have a house-full for Thanksgiving, Abbe. That’s the best! We run directly opposite on pie preferences, though. I love pumpkin pie and pecan pie is hard for me to stop eating 🙂 This black bottom oatmeal pie looks like a winner, I will try it!

    • Abbe
      November 21, 2019 at 10:29 am

      I do love apple pie, but isn’t it funny how people’s preferences are so different. It’s what makes the world go around!

  • Holly
    November 1, 2019 at 7:12 am

    Pie season is the best baking time of the year! I am with you, though, and sometimes take the short cut with a store bought frozen crust. It is especially nice for gluten free crusts and saves me the trouble. Oatmeal pie with chocolate sounds like a great filling!

    • Abbe
      November 21, 2019 at 10:30 am

      Thanks Holly. I am not the best crust maker except when I have the time and Thanksgiving is not when I have the time! Good pie!

  • John / Kitchen Riffs
    October 31, 2019 at 7:18 pm

    Oooh, glad to see this recipe again! And you’re right about oatmeal being healthy. So we can have a couple, three pieces of this and be in tip-top shape, right? Right? 🙂

    • Abbe
      November 21, 2019 at 10:30 am

      John, you can have the whole pie as far as I’m concerned!

  • Bobbi Marshall
    November 20, 2016 at 2:39 am

    I feel like I have just walked into dessert heaven! Can you imagine a dessert table presented with this line up!!! I would start with your pie and work my way down the line.

  • mjskit
    November 18, 2016 at 12:08 am

    I'm going to have to check out that cookbook because this pie is freakin awesome! I could easily be a two forked eater on this pie. 🙂 Have always love a good black bottom pie. Great choice of recipe to share with us!

  • Cheri Savory Spoon
    November 16, 2016 at 9:38 pm

    Hi Abbe, I should put that cookbook on my list, heard so many wonderful things about it. Love, love this. Chocolate and oatmeal, one of my favorite combos

  • Tricia Buice
    November 16, 2016 at 11:42 am

    You know I love pie Abbe so this recipe is calling my name! I've made oatmeal pie but never one with a black bottom. It sounds and looks terrific. Have a great visit with your parents – I bet they will be happy to see you!

  • Sippity Sup
    November 15, 2016 at 11:03 pm

    It's a very creative pie. A terrific welcome home AND T-Gives treat. GREG

    • Abbe Odenwalder
      November 16, 2016 at 4:48 am

      Thanks Greg! It would go great with bourbon and the next time I might even throw some in the pie! Then it's a real treat!

  • Pam
    November 15, 2016 at 9:47 pm

    It looks delicious, Abbe! I'm with you, Thanksgiving-pies, fruit pies, and pumpkin pies for others. This lovely pie, is right up there with the fruit pies for me! Love it and thanks for the recipe! This would probably convert all those pumpkin pie lovers!!! ❤

    • Abbe Odenwalder
      November 16, 2016 at 4:47 am

      Thanks Pam! I agree! And you can put whipped cream on it!

  • SavoringTime in the Kitchen
    November 15, 2016 at 5:42 pm

    What a fantastic combination. I love oatmeal anything but the addition of the chocolate layer has me drooling! Have a great time in Phoenix!

    • Abbe Odenwalder
      November 16, 2016 at 4:46 am

      We think alike Susan. Anything with a layer of chocolate floats my boat!

  • Chris Scheuer
    November 15, 2016 at 3:51 pm

    Yum, sounds wonderful and so unique!

  • Kelly Stevens
    November 15, 2016 at 12:29 am

    Definitely pinning this, looks amazing!

    • Abbe Odenwalder
      November 16, 2016 at 4:45 am

      Thanks Kelly. It's a good one!

  • Karen (Back Road Journal)
    November 14, 2016 at 5:39 pm

    I always think of pecan pies at Thanksgiving but this does sound like a delicious substitute.

    • Abbe Odenwalder
      November 16, 2016 at 4:45 am

      It is a great substitute, but clearly worthy of its own status! Thanks Karen!

  • Holly @ abakershouse.com
    November 14, 2016 at 3:16 pm

    This looks wonderful! I love oatmeal cookies and to turn those flavors into a pie makes this worthy of a special occasion. Have a good trip to see your parents and hope to see you when you get back.

    • Abbe Odenwalder
      November 16, 2016 at 4:44 am

      Let's set up a date Holly! Pie-any pie- is worthy of all occasions!

  • All That I'm Eating
    November 14, 2016 at 12:54 pm

    I've not heard of this before and it sounds delicious! I'd love to try a slice!

    • Abbe Odenwalder
      November 16, 2016 at 4:43 am

      I was quite pleased with this! From now on I am always toasting my oats!

  • La Table De Nana
    November 14, 2016 at 3:05 am

    My daughter just made us an amazing oatmeal sugar pie..going to pin this one!

    • Abbe Odenwalder
      November 14, 2016 at 4:41 am

      Thanks Monique. Hope you post that recipe soon.
      It sounds great!

  • Kitchen Riffs
    November 14, 2016 at 2:04 am

    I do like pumpkin pie, but like sweet potato pie even better. Better still is pecan pie! So a poor man's pecan pie is right up my alley. This looks wonderful — tons of flavor, and pretty. Well, all pies are pretty, aren't they? Or is it the anticipation of eating them? 🙂 Really nice — thanks.

    • Abbe Odenwalder
      November 14, 2016 at 4:40 am

      I love your sweet potato recipe! And yes I do think pies are pretty. Just wish mine was one of them!

  • Karen Harris
    November 14, 2016 at 2:00 am

    All I can say is, yum, yum, yum. This looks like it would be a new favorite of mine.

    • Abbe Odenwalder
      November 14, 2016 at 4:40 am

      When I get home, come over and have a slice!

  • Adam J. Holland
    November 14, 2016 at 1:38 am

    OK. Let me just say that fruit pies are just … OK. This pie, though? Bad. Ass.

    • Abbe Odenwalder
      November 14, 2016 at 4:39 am

      But not as bad ass as you Adam!

  • Lea Ann (Cooking On The Ranch)
    November 14, 2016 at 12:51 am

    I think this pie sounds amazing Abbe. Pinned. I'm such an oatmeal fan.

    • Abbe Odenwalder
      November 14, 2016 at 4:39 am

      Thanks Lea Ann. It is in the freezer if you want a slice!

  • Eileen (Baking Sense)
    November 13, 2016 at 11:23 pm

    Oatmeal pie! What a great idea.

    • Abbe Odenwalder
      November 14, 2016 at 4:38 am

      So good Eileen! I'm sure it will be a winner!

  • The Ninja Baker
    November 13, 2016 at 10:48 pm

    Thank you Abbe for this beautiful post…And letting me know that I'm not alone when it comes to pie crust-making =)

    Love your recipe. Who wouldn't love a giant cookie in pie form?

    P.s. Will you share your China photos on your blog? Very intrigued to find out what you saw and thought =)

  • Heather King
    November 13, 2016 at 10:27 pm

    I love oatmeal cookies! This pie looks like one giant oatmeal cookie!

    • Abbe Odenwalder
      November 14, 2016 at 4:34 am

      Thanks Heather! The bigger, the better!

  • Liz Berg
    November 13, 2016 at 9:34 pm

    As a huge oatmeal cookie fan, I know I'd love this fabulous pie! I'm sure the health benefits of the oats cancel out a ton of calories, right??? Enjoy the time with your parents!!!

    • Abbe Odenwalder
      November 14, 2016 at 4:33 am

      Absolutely Liz! You can even have seconds!

  • Angie Schneider
    November 13, 2016 at 3:15 pm

    That looks rich and amazingly delicious, Abbe, and it's perfect for holidays.

    • Abbe Odenwalder
      November 14, 2016 at 4:33 am

      Thanks Angie! Must admit that it was pretty damn good!