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Black Bottom Oatmeal Pie

With a rich layer of chocolate ganache under a streusel filling that practically melts in your mouth, Black Bottom Oatmeal Pie offers the ideal combination of sweetness and depth. The brown sugar and oat filling gives this pie a crisp golden-brown crust, which pairs perfectly with the smooth ganache layer.

A black bottom oatmeal pie missing two slices which can be seen on plates in the background.

Gooey Oatmeal Pie With Chocolate Ganache

This particular pie falls squarely into the comfort food category. Its oatmeal filling is gooey and sweet, much like pecan pie. But instead of nuts, the crunch comes from the perfectly browned oats that form a crust on top of the pie. And best of all, that gorgeous filling sits on top of a layer of rich chocolate.

That’s right – this warm, gooey pie has a surprise in the middle. There’s a layer of chocolate ganache hiding underneath that crispy oatmeal topping. What looks like a very simple pie will shock and impress all your guests when you slice it open to reveal a decadent layer of smooth chocolate filling.

A side-view of a slice of oatmeal pie showing the chocolate ganache layer underneath.

What Is Black Bottom Pie?

A black bottom pie is any pie with a layer of chocolate hidden underneath the main filling. The chocolate might come in the form of pastry cream, pudding, or a ganache like the one in this recipe. The most common fillings to top the chocolate with are whipped cream, meringue and streusel, which is what you’ll find in this oatmeal pie.

All the ingredients for black bottom oatmeal pie laid out on the counter.

Recipe Ingredients

First, we’ll go over what you’ll need for the pie crust, then move on to the oatmeal filling. This is my go-to pie crust recipe, but feel free to use your favorite recipe instead. You can find the exact amounts for everything and the full instructions by scrolling down to the printable recipe card below.

For the Crust

  • All-purpose flour – Measure by weight or use the spoon and sweep method. Learn more: How to Measure Flour
  • Granulated sugar
  • Salt
  • Unsalted butter: Cut into 1/2-inch cubes and kept cold.
  • Cold water: Add some ice cubes to keep it extra cold.

For the Filling

  • Old-fashioned rolled oats: Don’t substitute these for any other kind.
  • Heavy cream
  • Bittersweet chocolate: Roughly chopped.
  • Brown sugar: Pack this firmly into the measuring cup or measure by weight. I like light brown sugar in this recipe, but you can use dark brown sugar if you prefer the bolder flavor.
  • Unsalted butter: Melted.
  • Salt
  • Ground ginger
  • Dark corn syrup
  • Apple cider vinegar
  • Vanilla extract
  • Eggs: I recommend baking with large eggs.
A bowl of flour next to a bowl of cold butter.

How to Make Black Bottom Oatmeal Pie

The active prep for this recipe, crust and all, clocks in at less than 30 minutes. Its homemade crust really sets this oatmeal pie apart, so it’s worth spending a little extra time on it.

Make the Crust

Start the crust. Whisk together the flour, sugar, and salt in a large bowl. Add the butter and mix it all together with a pastry blender or a fork until the butter is the size of small peas. Next, add 1 tablespoon of water and continue mixing. Add more water as needed, 1 tablespoon at a time, until a dough forms.

Refrigerate. Wrap the dough tightly in plastic wrap and refrigerate it for at least 2 hours. Once the time is up, remove your dough from the refrigerator. If necessary, let it sit at room temperature for 10 to 15 minutes until it softens slightly, but it should remain cold.

Roll out the dough. Preheat your oven to 325°F. Lightly flour a work surface and roll the dough out into a circle about 1/8-inch thick.

Prepare to par bake. Transfer the dough to a lightly greased 9-inch round pie plate. Trim any excess dough from the edges. Crimp the edges, or decorate them as you like. Line the crust with parchment paper so that the paper overhangs on all sides. Fill the pan with pie weights or dried beans.

Egg wash being brushed over the top of a par baked pie crust.

Par bake. Bake the crust by itself for 20 minutes. When the timer goes off, remove the lining and weights and brush the crust with an egg wash. Bake it for another 3 minutes, then let it cool completely before filling it.

Make the Filling

Oats spread out on a pan ready to be toasted.

Toast the oats. Increase the oven’s temperature to 350°F. Spread the oats on a rimmed baking sheet lined with parchment paper. Bake them for 10 to 12 minutes, stirring occasionally, until they’re fully toasted. Set the pan aside to cool.

Make the ganache. Place the heavy cream in a saucepan over medium heat and bring it to a boil. Remove the cream from the heat and add the chopped chocolate. Allow it to sit for 5 minutes, then gently whisk the chocolate into the cream until the mixture is smooth.

Ganache spread evenly over the bottom of a pie crust.

Add the ganache. Transfer the ganache to the partially baked pie shell and spread it evenly across the bottom. Place the pie in the freezer while you make the rest of the filling. Reduce the oven temperature back down to 325°F.

Make the filling. Place the brown sugar, melted butter, salt, and ginger in a large bowl. Whisk to combine everything, then add the corn syrup, vinegar, and vanilla, and whisk it again. Add the eggs, one at a time, mixing the filling well after each addition. Finally, stir in the oats.

Assemble and bake. Remove the pie crust from the freezer and place it on a lined, rimmed baking sheet. Pour the filling into the crust, covering the ganache. Bake your oatmeal pie for 55 to 60 minutes, or until the edges are set and puffed slightly and the center is almost set.

Let cool and serve. Cool your finished oatmeal pie completely on a wire rack. Slice it into 10 even pieces and serve them warm or at room temperature.

A close-up on the golden-brown top of an oatmeal pie.

Tips for Success

The crust for this oatmeal pie is so flaky, and it complements the flavors and textures of the filling so well. Here are a few tips so it comes out just right every time.

  • Egg wash the crust. Make sure you egg-wash the crust and pop it in the oven for another few minutes after it’s been par-baked. This really helps with the appearance of the pie, and it helps prevent the bottom of the crust from getting soggy. For a simple egg wash, beat an egg yolk with about a tablespoon of milk or water and use a pastry brush to spread it evenly and thinly over the crust.
  • Refrigerate the dough. When it comes to chilling the pie crust, it’s better to go for more than 2 hours than less. In fact, if you don’t think you have time to do everything at once, you can make the dough the day before and keep it in the fridge until you’re ready to use it.
  • Use a pre-made crust. While you can’t beat a homemade crust in this recipe, it’s also possible to use a store-bought one. If you’re running short on time, don’t feel guilty about grabbing a ready-made pie crust out of the freezer.
Oatmeal pie being served a la mode with a scoop of vanilla ice cream.

Serving Suggestions

This pie tastes so good with a dollop of Homemade Whipped Cream on top. You can also try adding some cinnamon to the whipped cream to add an extra layer of warmth. Serving your oatmeal pie a la mode by adding a scoop of vanilla ice cream is also a great way to go. A drizzle of caramel sauce makes another great addition.

A slice of black bottom oatmeal pie being lifted out on a pie server.

How to Store and Reheat Extras

Black bottom oatmeal pie stays good in the refrigerator for up to 3 days, so you can store leftovers or even make it a day in advance. Just make sure you cover it tightly with plastic or keep it in an airtight container. When you’re ready to dig in, you can serve the slices cold or warm them in the microwave for around 10 seconds to take the chill off.

A whole black bottom oatmeal pie sitting out on the counter.

Can I Freeze Oatmeal Pie?

This chocolate oatmeal pie is great for freezing. You can even double the recipe, make two pies, and store one in the freezer to enjoy another time. Just wrap it tightly and stick it in the freezer for up to 3 months, then thaw it in the fridge overnight and serve it the next day.

Black Bottom Oatmeal Pie

Yield 10 to 12 servings
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes

With a rich layer of chocolate ganache under a streusel filling that practically melts in your mouth, Black Bottom Oatmeal Pie offers the ideal combination of sweetness and depth. The brown sugar and oat filling gives this pie a crisp golden-brown crust, which pairs perfectly with the smooth ganache layer.

A side-view of a slice of oatmeal pie showing the chocolate ganache layer underneath.

Ingredients

For the Crust

  • 1 & 1/4 cups (150g) all-purpose flour
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup (113g) cold unsalted butter, cut into 1/2-inch cubes
  • 2 to 4 tablespoons cold water
  • egg wash*

For the Filling

  • 1 & 1/2 cups (148g) old-fashioned rolled oats
  • 1/4 cup (59ml) heavy cream
  • 4 ounces (113g) bittersweet chocolate, roughly chopped
  • 3/4 cup (150g) firmly packed light brown sugar
  • 5 tablespoons (70g) unsalted butter, melted
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1 cup (236ml) dark corn syrup
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon vanilla extract
  • 4 large eggs

Instructions

Make the Crust

  1. Whisk together the flour, sugar, and salt in a large bowl. Add the butter and mix with a pastry blender or fork until the mixture resembles coarse meal and the butter is the size of small peas.
  2. Add 1 tablespoon of water and continue mixing. Add more water as needed, 1 tablespoon at a time, until a dough forms.
  3. Wrap the dough tightly in plastic wrap. Refrigerate for at least 2 hours.
  4. Remove the dough from the refrigerator. If necessary, let it sit at room temperature for 10 to 15 minutes until slightly softened but still cold.
  5. Preheat oven to 325°F.
  6. Lightly flour a work surface. Roll out the dough into a circle about 1/8-inch thick.
  7. Transfer the dough to a lightly greased 9-inch round pie plate. Trim any excess dough from the edges. Crimp the edges as desired.
  8. Line the crust with parchment paper so that the paper overhangs on all sides. Fill the pan with pie weights (or dried beans).
  9. Bake for 20 minutes. Then remove the lining and weights, and brush with an egg wash.* Bake for 3 more minutes.
  10. Cool completely.

Make the Filling

  1. Increase oven temperature to 350°F.
  2. Spread the oats on a rimmed baking sheet lined with parchment paper. Bake 10 to 12 minutes, stirring occasionally, until toasted. Set aside to cool.
  3. Place the heavy cream in a heavy saucepan. Bring to a boil over medium heat.
  4. Remove from the heat and add the chopped chocolate. Allow to sit for 5 minutes.
  5. Gently whisk until the ganache is smooth. Transfer to the partially baked pie shell and spread evenly.
  6. Place the pie in freezer while you make the rest of the filling.
  7. Reduce oven temperature to 325°F.
  8. Place the brown sugar, butter, salt, and ginger in a large bowl. Whisk to combine.
  9. Add the corn syrup, vinegar, and vanilla. Whisk until combined. Add the eggs, one at a time, mixing well after each addition. Stir in the oats.
  10. Remove the pie crust from the freezer and place on a lined, rimmed baking sheet. Pour the filling into the crust.
  11. Bake 55 to 60 minutes or until the edges are set and puffed slightly, and the center is almost set.
  12. Cool completely on a wire rack.
  13. Serve warm or at room temperature.

Notes

*To make an egg wash, combine an egg with a tablespoon of water or milk.

Filling recipe slightly adapted from The Four and Twenty Blackbirds Pie Book.

  • To store: Cover tightly in plastic or keep in an airtight container and refrigerate for up to 3 days.
  • To freeze: Wrap tightly and keep in the freezer for up to 3 months. Let thaw in the refrigerator overnight before serving.
  • To reheat: Serve cold or microwave for 10 seconds.

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More Chocolatey Pies to Try

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    46 Comments on “Black Bottom Oatmeal Pie”

  1. This pie looks and sounds FANTASTIC. Wish I had a slice in front of me right now!

  2. It’s so gooey and fantastical looking! Totally jealous I was not attending said pie party.

  3. Regardless of the temperature outside, I would gladly eat a slice of this pie!

  4. Wow that looks amazing. We don’t have potluck parties or similar here in the UK. Wish we didn – everything looks delicious!

  5. I would love to be invited to a pie party! This pie is unique and looks incredible! I wonder if I could do the bottom as butterscotch? I would have to make two of these pies though, chocolate for my husband, butterscotch for me! Great recipe! Pinning!

  6. I’m not a big fan of pies but I’d like to give this one a try.

  7. I decided this year I am working on pies. I tend to avoid them. Partly due to size since my groups I bake for tend to be larger and a pie just goes so far but mostly because I feel intimidated to make pie crusts that are good. This one is one I want to make!! I’m curious with all the bake time if you don’t have to protect the crust to keep that from over baking? Just wondered prior to baking one. Thanks for great recipes to encourage me to tackle those pies!!

  8. Could the dark corn syrup be substituted with blackstrap molasses?

  9. whoa whoa WHoaaaa WHOA whoa! You’re telling me that this is a gooey oat-y pie ON TOP of chocolate ganache???! Um….whaaaat? amazing.

  10. it looks delicious!

  11. This looks SOOOOOOOOOOOOOO good! Need to try ASAP!

  12. This looks totally awesome!! Yum!

  13. I’m so jealous of your pie party, what an awesome day! Loving this oatmeal pie!

  14. This looks amazing… I love anything with oats…. Yum

  15. I kind of just want to eat pie for the rest of my life after seeing this. That gooey filling looks like THE BEST THING EVER.

  16. This looks amazing… I love anything with oats

  17. The recipe sounds interesting and the filling is different than other pie recipes. I will certainly give it a try.

  18. This looks amazing… I love anything with oats 😉

  19. I usually make traditional pecan pies for Thanksgiving and Christmas. this year I am going to make Black bottom oatmeal pie and the Hot fudge, I have some that always wants a pecan pie, but will surprise the rest,. they all look delicious

  20. This looks so yummy. However hesitate using corn syrup as it’s Genetically Modified (GMO). I wonder if I could use Maple Syrup instead or is there something out there that is equivalent to using corn syrup?

    • Hi, Donna. I use corn syrup in moderation, as I prefer it in pies like this. To me, too much maple syrup can overpower the other flavors. I’ve not used it, but Wholesome Sweeteners makes an organic corn syrup that is supposedly GMO-free. Honey and agave are options, too.

  21. Hey there. This pie looks stunning and its next on my to bake list! I don’t have apple cider vinegar though. Is this essential? Can it be omitted or substituted?

    Thanks 🙂

  22. Hi. This looks amazing!!! Can i used pre-made pie crust? If so, should i bake it a little before adding the filing or no? Also, can this pie be frozen and thawed/eaten at a later date? Thanks so much!!!!! =]

    • Hi, Melissa. Yes, you can use a pre-made crust. You’ll still need to blind bake it as described in the recipe if it’s unbaked. I don’t often freeze baked goods, but you should be able to freeze this one. Just be sure to wrap it well and tightly, and it should keep for a couple of months.

  23. this look very nice and i just want to try it ! oats = so good !

  24. This looks amazing… Yum

  25. Excellent recipe, thank you so much, the whole family loved it 🙂

  26. I really like this kind of food, especially because it’s with oats.

  27. i like this article

  28. Thx a lot ! Very good idea… mmmmm…

  29. Very good thanks a lot for sharing !

  30. nice job ! it look delicious !

  31. Will definitely try this recipe. Thank you for sharing…

  32. i will try this recipe, thank you for this sharing

  33. Could you mix the ganache with the oatmeal part for am evenly mixed pie?

    • Hi, Jennifer. I’ve not tried that, so I can’t give you a definitive answer. My guess is that is would alter the texture and consistency enough that it wouldn’t work very well or bake as evenly. If you don’t want the ganache to be a separate layer, I would probably switch gears and try mixing chocolate chips into the filling instead. 

  34. If you look up “comfort food” in the dictionary, they have a picture of this pie!

  35. I really want to eat a piece of this pie I think I’ll try the recipe

  36. Just made this and it’s delicious! We substituted maple syrup for corn syrup (because I’m from Vermont and that‘s just what we do) and it worked well. One question- we were thinking that it might be yummy to double the ganache and halve the oatmeal part. How do you think that might alter the cooking time?

    • I’m glad you liked it, Becki! To alter the filling, I’d guess that it might not need to bake quite as long. Start checking for doneness about 10 minutes earlier than normal and assess from there.

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