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

Prep Time: 30 minutes

Cook Time: 1 hour, 20 minutes

Yield: 8 to 10 servings

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:

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.

Add 1 tablespoon of water and continue mixing. Add more water as needed, 1 tablespoon at a time, until a dough forms.

Wrap the dough tightly in plastic wrap. Refrigerate for at least 2 hours.

Remove dough from refrigerator. If necessary, let it sit at room temperature for 10 to 15 minutes until slightly softened but still cold.

Preheat oven to 325°.

Lightly flour work surface. Roll out dough into a circle about 1/8-inch thick.

Transfer the dough to a lightly greased 9-inch pie plate. Trim any excess dough from the edges.

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.

Line the crust with parchment paper so that the paper overhangs on all sides. Fill pan with pie weights (or dried beans).

Bake for 20 minutes. Then remove the lining and weights, and brush with an egg wash.* Bake for 3 more minutes.

Cool completely.

To make the filling:

Increase oven temperature to 350°.

Spread oats on a rimmed baking sheet lined with parchment paper. Bake 10 to 12 minutes, stirring occasionally, until toasted. Set aside to cool.

Place heavy cream in a heavy saucepan. Bring to a boil over medium heat.

Remove from heat and add the chopped chocolate. Allow to sit for 5 minutes.

Gently whisk until ganache is smooth. Transfer to pie shell and spread evenly.

Place pie in freezer while you make the rest of the filling.

Reduce oven temperature to 325°.

Place brown sugar, butter, salt, and ginger in a large bowl. Whisk to combine.

Add corn syrup, vinegar, and vanilla. Whisk until combined. Add eggs, one at a time, mixing well after each addition. Stir in oats.

Remove pie crust from freezer and place on a rimmed baking sheet. Pour filling into crust.

Bake 55 to 60 minutes or until the edges are set and puffed slightly, and the center is almost set.

Cool completely on a wire rack.

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 & Twenty Blackbirds Pie Book.

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  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. Katie May 6, 2014 Reply

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

  5. Tahnycooks May 6, 2014 Reply

    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. A_Boleyn May 6, 2014 Reply

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

  7. Linda May 6, 2014 Reply

    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!!

    • Author
      Jennifer McHenry May 7, 2014 Reply

      Hi, Linda! I worried about that, too, but it didn’t get too brown. Of course, you may still want to keep an eye on it since every oven is different.

  8. Victoria May 7, 2014 Reply

    Could the dark corn syrup be substituted with blackstrap molasses?

    • Author
      Jennifer McHenry May 7, 2014 Reply

      Hi, Victoria. You can, but the flavor is going to be really, really strong.

  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. dina May 7, 2014 Reply

    it looks delicious!

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

  12. sara May 7, 2014 Reply

    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. Joanne May 9, 2014 Reply

    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. sousou May 10, 2014 Reply

    This looks amazing… I love anything with oats

  17. Andrea May 13, 2014 Reply

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

  18. jean June 7, 2014 Reply

    This looks amazing… I love anything with oats 😉

  19. Vitrier paris September 10, 2014 Reply

    I Love anything with oats

  20. Sandra November 9, 2014 Reply

    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

  21. Donna Caran February 6, 2015 Reply

    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?

    • Author
      Jennifer McHenry February 8, 2015 Reply

      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.

  22. vicky February 19, 2015 Reply

    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 :)

    • Author
      Jennifer McHenry February 20, 2015 Reply

      Hi, Vicky. I think you can leave it out. It’s not there to react with a leavening agent, but rather is a flavor booster.

  23. melissa July 31, 2015 Reply

    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!!!!! =]

    • Author
      Jennifer McHenry August 1, 2015 Reply

      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.

  24. Pauline August 14, 2015 Reply

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

  25. theresa September 14, 2015 Reply

    This looks amazing… Yum

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