Referred to as “Poor man’s pecan pie”, this pie is an amazing combo of dark chocolate, nutty oatmeal, and a rich, gooey filling.
Pie is always the right choice. You probably know already that I don’t just have a sweet tooth, I have a sweet tooth, nose, ears, fingers, and baby toe. You could set 100 desserts in front of me and I might have a panic attack trying to decide which ones I wanted to eat. It would probably end badly with me thinking I could actually try just a tiny bite of all of them. Then the rest of the week I’m curled up in a ball on the couch 😉
I found this recipe on Smitten Kitchen’s website a few weeks ago and wanted to give it a try. She describes it as a “poor man’s pecan pie” because it’s a similar filling, but you use oats instead of pecans! I’m all for that. Also, the black bottom part?? A layer of melted bittersweet chocolate. Chocolate, spices, buttery crust, and toasty oats?? Sign me up!
Alright, gotta wrap it up. We’re headed to New Orleans this weekend and it’s time for me to start packing and prepping food! We’re camping outside the city, so I’ll be making some of my favorite recipes over the fire.
Ooh!! Also, follow me on Snapchat @Kitschencat for fun updates from our road trip to NOLA and yummy food we eat along the way.
Recipe from Smitten Kitchen
- 1 prepared pie crust (either your favorite homemade recipe or store-bought)
- 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 or 3/4 cup light corn syrup and 1/4 cup molasses
- 1 teaspoon vanilla extract
- 2 teaspoons apple cider vinegar
- 4 large eggs
- Preheat oven to 350 degrees and spread oats out onto a rimmed baking sheet. Bake for 10 minutes until starting to brown. Remove from oven and let cool.
- In small saucepan over low heat, bring heavy cream up to a simmer then add chopped chocolate. Stir gently just until chocolate is melted and remove from heat.
- Pour chocolate into pie crust, smoothing into a layer on the bottom of the crust.
- Place in freezer while prepping filling.
- In large mixing bowl, whisk together brown sugar, ground ginger, kosher salt, and melted butter.
- Stir in corn syrup, vanilla, and vinegar.
- Whisk in eggs, one at a time, and then pour in cooled, toasted oats and mix.
- Pour filling into prepared crust and bake at 325 degrees for 55-70 minutes, until filling is set and crust is toasty brown.
- Let cool then slice and serve.
- Prep Time: 15 mins
- Cook Time: 60 mins