The Best Way to Eat Oatmeal

It seemed to be a pie kind of weekend. After the business of last week, it feels great to just relax and take the time to create something wonderful. It seems a bit early for really good fruit…so oatmeal it is. I always have a stash in the pantry. I prefer steel cut for my breakfast but rolled oats just work better in baked treats. This sticky, sweet concoction gets even better when you add chocolate…doesn’t everything? Once again, I need to give full credit to the ladies at Four and Twenty Blackbirds for the inspiration!

The Usual Cast Of Characters

1 1/2 cups rolled oats

1/4 cup heavy cream

4 ounces bittersweet chocolate (we use 70%), chopped into 1/4-inch pieces

3/4 cup packed light brown sugar

1/4 teaspoon ground ginger

1/2 teaspoon kosher salt

5 tablespoons unsalted butter, melted

1 cup corn syrup

1 teaspoon vanilla extract

2 teaspoons cider vinegar

4 large eggs

The Steps to Glory

1 This recipe uses our All-Butter Crust for a 9-inch single-crust pie, partially pre-baked and cooled. Yes I made my own!

2 Position a rack in the center of the oven and preheat the oven to 350° F.

3 Spread the oats on a rimmed baking sheet and toast in the oven for 10 to 12 minutes, stirring occasionally.

4 Set aside to cool.

5 Reduce the oven temperature to 325° F.

6 To make the ganache layer, bring the heavy cream just to a boil over medium heat in a heavy-bottomed saucepan. Remove from the heat and pour in the chocolate pieces.

7 Swirl the cream around to distribute and cover the chocolate; let sit for 5 minutes.

8 Whisk gently until smooth. Scrape the ganache into the cooled pie shell and spread evenly over the bottom.

9 Place the shell in the freezer to set the ganache while making the filling.

10 In a large bowl, whisk together the brown sugar, ginger, salt, and melted butter.

11 Add the corn syrup, vanilla, and cider vinegar and whisk to combine.

12 Add the eggs one at a time, blending well after each addition.

13 Stir in the cooled oats.

14 Place the ganache-coated pie shell on a rimmed baking sheet and pour in the filling.

15 Bake on the middle rack of the oven for about 55 minutes, rotating 180° when the edges start to set, 30 to 35 minutes through baking.

16 The pie is finished when the edges are set and puffed slightly and the center is slightly firm to the touch but still has some give (like gelatin).

17 Allow to cool completely on a wire rack, 2 to 3 hours.

18 Serve slightly warm or at room temperature.

19 The pie will keep refrigerated for 3 days or at room temperature for 2 days.

The Pie was Princess approved! She just hopes Spring is really in the air to stay.

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