Description
Recipe from Smitten Kitchen
Ingredients
Scale
- 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 (affiliate)
- 1/4 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 5 tablespoons unsalted butter (affiliate), melted
- 1 cup dark corn syrup or 3/4 cup light corn syrup and 1/4 cup molasses
- 1 teaspoon vanilla (affiliate) extract
- 2 teaspoons apple cider vinegar
- 4 large eggs
Instructions
- 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