Black Bottom Oatmeal Pie
Updated: Apr 17, 2020
This twist on the classic Amish oatmeal pie features a layer of dark chocolate ganache on top of a homemade buttery, flaky crust. This easy pie is gooey and sweet like pecan pie, but is filled with oats instead of pecans. The toasted oats take on a nutty flavor reminiscent of pecans, while the bitterness of the dark chocolate helps cut the sweetness of the filling.
1 ¼ cups all-purpose flour
1 ½ tsp granulated sugar
½ tsp salt
8 Tbsp unsalted butter, cut into ½-inch cubes
2-4 Tbsp ice cold water
Egg wash: 1 large egg beaten with 2 Tbsp water
Dark Chocolate Ganache
¼ cup heavy cream
4 oz dark chocolate, chopped
1½ cups old fashioned rolled oats
¾ cup light brown sugar, packed
¼ cup granulated sugar
2 Tbsp all-purpose flour
½ tsp salt
1 cup dark corn syrup
6 Tbsp unsalted butter, melted and slightly cooled
1 ½ tsp pure vanilla extract
4 large eggs
In a large bowl, whisk together the flour, sugar, and salt. Add the butter and use a pastry blender or your fingers to cut in the butter until the mixture resembles coarse crumbs.
Add the water one tablespoon at a time and continue mixing until a dough forms.
Shape the dough into a ball and wrap the ball in plastic wrap. Refrigerate the dough for at least 2 hours.
Preheat oven to 325°F. Lightly spray a 9-inch pie dish with nonstick cooking spray.
Place the dough on a lightly floured surface and use a rolling pin to roll out to ⅛-inch thick.
Transfer the dough to the prepared pie dish, and settle it smoothly into the bottom and sides of the dish. Use a knife to trim off any excess dough, and crimp the edges of the crust.
Line the crust with enough parchment paper so it overhangs on the edges. Fill the crust with ceramic baking weights.
Bake the crust for 20 minutes, then remove the parchment paper and baking weights, and brush the entire crust with the egg wash. Return the crust to the oven and bake for another 3 minutes. Then remove the crust from the oven and allow it to cool completely.
Dark Chocolate Ganache
In a small saucepan, bring the heavy cream to a boil over medium heat. Once the cream starts to boil, remove the saucepan from the heat and add the chopped chocolate. Allow the chocolate to sit untouched for 5 minutes, and then whisk together until melted and smooth.
Pour the chocolate ganache into the bottom of the cooled pie crust and evenly spread to the edges.
Place the crust in the freezer while you make the oat filling.
Increase the oven temperature to 350°F.
Evenly spread the oats in a thin layer on an ungreased baking sheet. Bake the oats for 10-12 minutes, stirring occasionally, until toasted and have a nutty aroma. Set aside the oats to cool.
Lower the oven temperature to 325°F.
In a large bowl, whisk together the sugars, flour, and salt.
Add the corn syrup, melted butter, and vanilla and whisk until combined. Add the eggs, one at a time, whisking well after each addition. Then stir in the oats.
Remove the pie crust from the freezer and place on a rimmed baking sheet. Pour the oat filling into the pie crust.
Bake the pie for 55-60 minutes, or until the center is almost set. If needed, cover the crust with aluminum foil part way through baking to prevent burning. Allow the pie to cool on a wire rack to firm up a bit before serving. (You can serve this pie warm or at room temperature, but it’s best when served with vanilla ice cream or whipped cream!)