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Black Bottom Oatmeal Pie

My love of pie goes way back, but my love of baking pies is more recent. Like a lot of people, I had a significant fear of making pie crust. Thankfully, a little time and determination alleviated my fears and now I get to enjoy homemade pie!

This particular pie falls squarely into the comfort food category. Its filling is gooey and sweet, much like pecan pie. But, instead of nuts, it’s filled with plenty of toasted oats. And, all of that delicious filling sits on top of a layer of rich chocolate ganache. It is so, so good.

Pie Party Potluck | Bake or Break

Last week, I was fortunate enough to attend Pie Party Potluck with lots of New York area food bloggers. It was organized by Jackie and Ken, and hosted at GE Monogram Design Center in Manahattan with additional sponsorship by OXO, Wusthof, DUB Pies, Kerrygold, Jarlsberg, Anolon, Snapware, Woolwich Dairy, and Harvard Common Press. Of course, there was pie. So much pie. I ate so much and still only got to try a small fraction of all the pies!

With our recent bout of chilly, rainy weather, I thought this pie would be a perfect dessert for the Pie Party. Of course, the day of the party, it was sunny and 70 degrees. Still, I was glad to see people digging into and enjoying the pie.

Black Bottom Oatmeal Pie is a wonderfully delicious, warm, gooey pie filled with dark chocolate, brown sugar, and plenty of oats.

Regardless of the weather or time of year, this pie is not to be missed. It’s perfectly lovely at room temperature, but if it’s just a bit warm, it gets even more gooey and wonderful. I have a feeling this pie will be making more appearances on my table.


Black Bottom Oatmeal Pie

Yield 8 to 10 servings
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes

This Black Bottom Oatmeal Pie is warm, gooey, and filled with dark chocolate, brown sugar, and hearty oats.

Black Bottom Oatmeal Pie


For the crust:

  • 1 & 1/4 cups all-purpose flour
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into 1/2-inch cubes
  • 2 to 4 tablespoons cold water

For the filling:

  • 1 & 1/2 cups rolled oats
  • 1/4 cup heavy cream
  • 4 ounces bittersweet chocolate, roughly chopped
  • 3/4 cup packed light brown sugar
  • 5 tablespoon unsalted butter, melted
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1 cup dark corn syrup
  • 2 teaspoons cider vinegar
  • 1 teaspoon vanilla extract
  • 4 large eggs


To make the crust:

  1. Whisk together flour, sugar, and salt in a large bowl. Add 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 dough from 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°.
  6. Lightly flour work surface. Roll out dough into a circle about 1/8-inch thick.
  7. Transfer the dough to a lightly greased 9-inch pie plate. Trim any excess dough from the edges.
  8. For a simple fluted edge, press the knuckle of one finger into the rim of the crust while holding two fingers about a half inch apart on either side of your knuckle. Repeat around the entire edge of the crust.
  9. Line the crust with parchment paper so that the paper overhangs on all sides. Fill pan with pie weights (or dried beans).
  10. Bake for 20 minutes. Then remove the lining and weights, and brush with an egg wash.* Bake for 3 more minutes.
  11. Cool completely.

To make the filling:

  1. Increase oven temperature to 350°.
  2. Spread 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 heavy cream in a heavy saucepan. Bring to a boil over medium heat.
  4. Remove from heat and add the chopped chocolate. Allow to sit for 5 minutes.
  5. Gently whisk until ganache is smooth. Transfer to pie shell and spread evenly.
  6. Place pie in freezer while you make the rest of the filling.
  7. Reduce oven temperature to 325°.
  8. Place brown sugar, butter, salt, and ginger in a large bowl. Whisk to combine.
  9. Add corn syrup, vinegar, and vanilla. Whisk until combined. Add eggs, one at a time, mixing well after each addition. Stir in oats.
  10. Remove pie crust from freezer and place on a rimmed baking sheet. Pour filling into 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.


*For a simple egg wash, beat an egg yolk with about a tablespoon of milk or water. Use a pastry brush to apply to the crust.

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

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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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