Sunday, November 13, 2016

Black Bottom Oatmeal Pie #SundaySupper


 Thanksgiving always has me thinking pie and since this week Sunday Supper is featuring desserts, I thought I'd give a new one a try. Yes, I'm partial to fruit pies; I admit to not having a strong fondness for pumpkin; and pecan was always a tad to sweet and rich for me. Pecan pie happens to be Manservant's favorite and since he will be arriving home from a very long stay in Europe, I thought I'd have something waiting for him in the freezer. There's no telling how long he will be here, but hopefully this pie will entice him to stay around a bit.

Recently I purchased, "The Four and Twenty Blackbirds Pie Book"  and have been perusing it for ideas. Every pie makes my mouth water and every pie makes me wish I was an artist that could somehow create such incredible crust designs. Alas, that is not me which is one reason I stuck with a one crust pie! I also admit to buying my pie crust at Trader Joe's and then partially blind baking it before I filled it. Lately I've been rushing around a bit, because as you read this I will be in Phoenix visiting my parents for a few days. It's been eon's since I've been down there and I know they are dying excited to see my China photos! I can't tell you how much time I've spent editing and I'm still not finished which means a late night tonight and a good nap on the plane tomorrow!

This Black Bottom Oatmeal pie was actually described as a poor man's pecan pie, which I thought might appeal to Manservant. Must say that after our China trip, I'm feeling a bit poor also! This chocolatey pie turned out luscious and rich and the toasted oats give it a nice chewy texture.  The filling is not runny, nor is there too much filling relative to the chocolate. I might even compare this to an oatmeal chocolate chip cookie in pie form. Well, I might. I also figured that not using pecans saves a few calories! And we all know that as long as oatmeal is in our food we can eat all we want. Just sayin'! I stuck mine in the freezer, well that is after I sampled a good slice. I don't want to promote anything I haven't tried!

So let's just say I think  know Manservant will be quite happy with this pie. And if he isn't he can just get back on that plane and fly away! Somehow I don't think that's going to happen...

And don't forget to check out Sunday Supper's great suggestions, too!


Black Bottom Oatmeal Pie
From: The Four and Twenty Blackbirds Pie Book
Time To Make: About 40 minutes if you use a bought crust. Baking time is 55 minutes.
Ingredients:
1 All butter crust, for a 9" pie, partially prebaked, follow package directions

1 1/2 c rolled oats

1/4 c heavy cream
4 oz bittersweet chocolate, chopped into 1/4" pieces

3/4 c packed brown sugar
1/2 t kosher salt
5 T unsalted butter, melted
1 c dark corn syrup
1 t vanilla
2 t cider vinegar
4 large eggs
Directions:
Position a rack in the middle of oven and preheat oven to 350. Spread the oats on a rimmed baking sheet and toast in the oven for 10-12 minutes, stirring occasionally. Set aside to cool. Reduce oven temp to 325.

Chocolate Ganache: Bring the heavy cream just to a boil over medium heat in a heavy sauce pan. Removed from heat and add chocolate. Swirl the cream around to cover the chocolate and let sit for 5 minutes. Whisk gently until smooth. Spread chocolate into bottom of cooled pie shell and place in the freezer while making the filling.

Filling: In a large bowl, whisk together the brown sugar, salt and melted butter. Add the corn syrup, vanilla, and vinegar and whisk to combine. Add the eggs, one at a time, blending well after each egg. Stir in the cooled oats.

Place the the ganache coated pie shell on a rimmed baking sheet and pour in the filling. Bake on the middle rack for 30-35 minutes or until the edges start to set. Now turn pan 180 degrees and bake for another 20-25 minutes or until the center is slightly firm to the touch and the pie is puffed slightly. The center should feel firm to the touch, but still have some give. Allow to cool completely on a wire rack for 2-3 hours. Serve warm or at room temperature. If you chill it, the taste resembles a candy bar.

Check out these great recipes! Thanks to T.R.  from Gluten Free Crumbley  for hosting this event. Wow! I can't wait for Thanksgiving!

Bars and Cookies

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Drinks

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Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Thanks to T.R. from Gluten Free Crumbley for hosting this event!

Bars and Cookies

Cakes

Cheesecakes

Drinks

Pastries

Puddings

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.


A few more to pin and share and eat:

Triple Cherry Chocolate Skillet Pie       Cranberry Pecan Crostata         Maple Pecan Pound Cake

                      







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40 comments:

  1. That looks rich and amazingly delicious, Abbe, and it's perfect for holidays.

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    1. Thanks Angie! Must admit that it was pretty damn good!

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  2. As a huge oatmeal cookie fan, I know I'd love this fabulous pie! I'm sure the health benefits of the oats cancel out a ton of calories, right??? Enjoy the time with your parents!!!

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    1. Absolutely Liz! You can even have seconds!

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  3. I love oatmeal cookies! This pie looks like one giant oatmeal cookie!

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  4. Thank you Abbe for this beautiful post...And letting me know that I'm not alone when it comes to pie crust-making =)

    Love your recipe. Who wouldn't love a giant cookie in pie form?

    P.s. Will you share your China photos on your blog? Very intrigued to find out what you saw and thought =)

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    Replies
    1. I've shared a bit already. Check them out.
      Apple cake and Pandas: http://www.thisishowicook.com/2016/10/apple-cake-with-streusel-and-caramel.html
      Bacon crisps and Buddhas: http://www.thisishowicook.com/2016/10/bacon-crisps-with-caramel-and-pepper.html
      Chinese Eggplant with Pork and Garlic: http://www.thisishowicook.com/2016/10/chinese-eggplant-with-pork-and-garlic.html

      Great, unique place.Great food! Ready to come home. Ready to go BACK!

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  5. Replies
    1. So good Eileen! I'm sure it will be a winner!

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  6. I think this pie sounds amazing Abbe. Pinned. I'm such an oatmeal fan.

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    1. Thanks Lea Ann. It is in the freezer if you want a slice!

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  7. OK. Let me just say that fruit pies are just ... OK. This pie, though? Bad. Ass.

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  8. All I can say is, yum, yum, yum. This looks like it would be a new favorite of mine.

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    1. When I get home, come over and have a slice!

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  9. I do like pumpkin pie, but like sweet potato pie even better. Better still is pecan pie! So a poor man's pecan pie is right up my alley. This looks wonderful -- tons of flavor, and pretty. Well, all pies are pretty, aren't they? Or is it the anticipation of eating them? :-) Really nice -- thanks.

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    1. I love your sweet potato recipe! And yes I do think pies are pretty. Just wish mine was one of them!

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  10. My daughter just made us an amazing oatmeal sugar pie..going to pin this one!

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    1. Thanks Monique. Hope you post that recipe soon.
      It sounds great!

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  11. I've not heard of this before and it sounds delicious! I'd love to try a slice!

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    1. I was quite pleased with this! From now on I am always toasting my oats!

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  12. This looks wonderful! I love oatmeal cookies and to turn those flavors into a pie makes this worthy of a special occasion. Have a good trip to see your parents and hope to see you when you get back.

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    Replies
    1. Let's set up a date Holly! Pie-any pie- is worthy of all occasions!

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  13. I always think of pecan pies at Thanksgiving but this does sound like a delicious substitute.

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    1. It is a great substitute, but clearly worthy of its own status! Thanks Karen!

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  14. Definitely pinning this, looks amazing!

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  15. Yum, sounds wonderful and so unique!

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  16. What a fantastic combination. I love oatmeal anything but the addition of the chocolate layer has me drooling! Have a great time in Phoenix!

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    Replies
    1. We think alike Susan. Anything with a layer of chocolate floats my boat!

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  17. It looks delicious, Abbe! I'm with you, Thanksgiving-pies, fruit pies, and pumpkin pies for others. This lovely pie, is right up there with the fruit pies for me! Love it and thanks for the recipe! This would probably convert all those pumpkin pie lovers!!! ❤

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    1. Thanks Pam! I agree! And you can put whipped cream on it!

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  18. It's a very creative pie. A terrific welcome home AND T-Gives treat. GREG

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    1. Thanks Greg! It would go great with bourbon and the next time I might even throw some in the pie! Then it's a real treat!

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  19. You know I love pie Abbe so this recipe is calling my name! I've made oatmeal pie but never one with a black bottom. It sounds and looks terrific. Have a great visit with your parents - I bet they will be happy to see you!

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  20. Hi Abbe, I should put that cookbook on my list, heard so many wonderful things about it. Love, love this. Chocolate and oatmeal, one of my favorite combos

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  21. I'm going to have to check out that cookbook because this pie is freakin awesome! I could easily be a two forked eater on this pie. :) Have always love a good black bottom pie. Great choice of recipe to share with us!

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  22. I feel like I have just walked into dessert heaven! Can you imagine a dessert table presented with this line up!!! I would start with your pie and work my way down the line.

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