Try this Black Bottom Oatmeal Pie recipe, or contribute your own.
Suggest a better descriptionThis recipe uses our All-Butter Crust for a 9-inch single-crust pie , partially prebaked and cooled.
Position a rack in the center of the oven and preheat the oven to 350° F.
Spread the oats on a rimmed baking sheet and toast in the oven for 10 to 12 minutes, stirring occasionally.
Set aside to cool. Reduce the oven temperature to 325° F.
To make the ganache layer, bring the heavy cream just to a boil over medium heat in a heavy-bottomed saucepan. Remove from the heat and pour in the chocolate pieces.
Swirl the cream around to distribute and cover the chocolate; let sit for 5 minutes.
Whisk gently until smooth. Scrape the ganache into the cooled pie shell and spread evenly over the bottom.
Place the shell in the freezer to set the ganache while making the filling.
In a large bowl, whisk together the brown sugar, ginger, salt, and melted butter.
Add the corn syrup, vanilla, and cider vinegar and whisk to combine.
Add the eggs one at a time, blending well after each addition.
Stir in the cooled oats. Place the ganache-coated pie shell on a rimmed baking sheet and pour in the filling.
Bake on the middle rack of the oven for about 55 minutes, rotating 180° when the edges start to set, 30 to 35 minutes through baking.
The pie is finished when the edges are set and puffed slightly and the center is slightly firm to the touch but still has some give (like gelatin).
Allow to cool completely on a wire rack, 2 to 3 hours.
Serve slightly warm or at room temperature.
The pie will keep refrigerated for 3 days or at room temperature for 2 days.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (852g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2866 | ||
Calories from Fat: 1174 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 130.4g | 174 % | |
Saturated Fat 71g | 355 % | |
Monounsaturated Fat 39.4g | ||
Polyunsanturated Fat 9.2g | ||
Cholesterol 1039.4mg | 320 % | |
Sodium 1850.8mg | 64 % | |
Potassium 1380.8mg | 36 % | |
Total Carbohydrate 410.8g | 121 % | |
Dietary Fiber 19g | 76 % | |
Sugars, other 391.8g | ||
Protein 47.2g | 67 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2866
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