Black Bottom Oatmeal Pie

Ingredients

1 1/4 cups all-purpose flour

1 1/2 teaspoons granulated sugar

1/2 teaspoon fine sea or table salt

1 stick cold unsalted butter cut into chunks

1/4 cup very cold water plus an additional tablespoon if needed

1 1/2 cups rolled oats

1/4 cup heavy cream

4 ounces bittersweet chocolate coarsely chopped

3/4 cup packed light brown sugar

1/4 teaspoon ground ginger

1/2 teaspoon kosher salt

5 tablespoons unsalted butter melted

1 cup dark corn syrup see Note for replacements

1 teaspoon vanilla extract

2 teaspoons apple cider vinegar

4 large eggs

Equipment

oven

rimmed baking sheet

pie plate

small saucepan

pie weights

wire rack

Directions

On a floured counter, roll the dough out into a 12 to 13-inch circle-ish shape. Fold dough gently in quarters without creasing and transfer to a 9-inch standard pie plate. Unfold the dough and trim overhang to about 1/2 inch. Fold overhang under the edge of the pie crust and crimp decoratively. If not parbaking, place in fridge until ready to fill. If parbaking, place in freezer for 20 minutes, until solid.

Heat oven to 400°F (205°C). Line frozen crust with lightly buttered or oiled foil. Fill with pie weights, dried beans, or pennies. Bake on a rimmed baking sheet for 20 minutes. Carefully remove foil and weights and let cool completely before filling.

Reduce oven heat to 350°F (175°C).

Spread 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 (165°C).

Bring the cream just to a boil over medium heat in a small saucepan. Pour in chocolate pieces and whisk until melted and smooth. Scrape the chocolate into the bottom of the cooled pie shell and spread evenly. Place in freezer 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, whisking well after each addition. Stir in the cooled oats. Place the chocolate-coated pie shell on a rimmed baking sheet and pour filling over.

Bake for 55 to 70 minutes, rotating 180 degrees for even color if needed halfway through. The pie is done when the edges are set and puffed slightly and the center is slightly firm to the touch but still has a little give — like gelatin. Allow to cool completely on a wire rack, 2 to 3 hours. Serve slightly warm or at room temperature.