Most people think of oatmeal pies as hand-held sandwich cookies filled with creamy frosting. But this is a pie in the traditional sense, with a buttery crust and a gooey chocolate filling topped off with a layer of golden toasted oats. Long ago, when nuts were either too expensive or hard to come by, oatmeal pies were a thrifty alternative to pecan pies. But this dessert is delicious in its own right, and a real treat for people with nut allergies. Make sure to toast the oats thoroughly on a baking sheet in the oven. The step brings out the oats’ nutty flavor, which pairs so well with the rich, lightly spiced chocolate filling. This pie can be made a day or two in advance. Once it has cooled completely, store it in the refrigerator and let it come to room temperature before slicing and serving. You can also save on prep time and make the pie come together faster by using store-bought refrigerated piecrust instead of homemade.

Pam Lolley

Gallery

Antonis Achilleos; Prop Styling: Audrey Davis; Food Styling: Emily Nabors Hall

Recipe Summary

active:
40 mins
total:
6 hrs
Yield:
Serves 8
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Ingredients

Crust
Filling

Directions

Instructions Checklist
  • Prepare the Crust: Pulse flour, sugar, and salt in a food processor 3 to 4 times. Add butter; pulse until mixture resembles coarse meal, 8 to 10 times. Drizzle 4 tablespoons of the cold water over flour mixture; pulse until moist clumps just form, 4 to 5 times. If needed, add up to remaining 1 tablespoon water 1 teaspoon at a time, pulsing 1 to 2 times after each addition, until mixture clumps. Gather into a ball; flatten into a disk. Wrap in plastic wrap; chill dough 30 minutes or up to 3 days.

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  • Place a rimmed baking sheet in oven; preheat oven to 400°F. Unwrap chilled dough disk. Roll dough into a 12-inch circle (about 1/8 inch thick) on a lightly floured surface. Fit into a 9-inch pie plate. Fold edges under; crimp. Prick bottom and sides using a fork. Line dough with parchment paper; fill with pie weights or dried beans. Bake on hot baking sheet 20 minutes.

  • Whisk together egg white and 1 teaspoon tap water in a bowl. Remove Crust from oven (leave baking sheet in oven). Place Crust on a wire rack; remove pie weights and parchment. Let stand 1 minute. Brush bottom and sides with egg mixture. Return to oven (on baking sheet); bake at 400°F for 5 minutes. Place Crust on wire rack; cool completely, 30 minutes.

  • Prepare the Filling: Reduce oven temperature to 350°F. Spread oats on rimmed baking sheet. Bake, stirring occasionally, until toasted, 10 to 12 minutes. Transfer baking sheet to a wire rack; cool about 10 minutes.

  • Reduce oven temperature to 325°F. Stir together chocolate and heavy cream in a small microwavable bowl. Microwave at MEDIUM (50%) power until melted and smooth, 1 1/2 to 2 minutes, stopping to stir every 30 seconds. Pour mixture into cooled Crust; spread in an even layer. Freeze until ganache is firm, about 10 minutes.

  • Whisk together brown sugar, melted butter, cocoa, salt, and ginger in a medium bowl. Whisk in cane and corn syrups, vanilla, and vinegar. Add eggs 1 at a time, whisking well after each addition. Stir in cooled oats until well combined. Remove Crust from freezer, and pour in Filling.

  • Bake on baking sheet at 325°F until edges are set and center is firm to the touch, 50 to 55 minutes, covering edges with aluminum foil after 30 to 35 minutes, if needed. Transfer to a wire rack; cool completely, about 3 hours.