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.
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.
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.
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
- 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. Learn more: Rolled Oats vs Quick Oats
- 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.
- Ground ginger
- Dark corn syrup
- Apple cider vinegar
- Vanilla extract
- Eggs: I recommend baking with large eggs.
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.
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
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.
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.
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.
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.
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.
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.