This recipe is adapted from Four and Twenty Blackbirds
Chocolate Oat Pie:
All Butter Pie Crust (one layer)
1/4 cup heavy cream
3/4 cup bittersweet chocolate (chopped up to chip sized pieces)
1 1/2 cups rolled oats
3/4 cup light brown sugar
1/4 tsp cinnamon
1/2 tsp kosher salt
5 T unsalted butter, melted
1 cup dark corn syrup
1 tsp vanilla extract
2 tsp cider vinegar
Have your pie crust made,in the pie pan, and chilling ahead of time!
Preheat oven to 350 degrees. Spread the oats on a baking sheet and toast for 10-12 minutes. Set aside and let cool. Change the oven temperature to 325 degrees. Place the chocolate pieces into a bowl and bring the heavy cream to a boil in a small saucepan and pour over the chocolate. Stir continuously with a rubber spatula until the chocolate is completely melted and the ganache is uniform and shiny. Pour the ganache into the pie crust and use an offset spatula or the back of a spoon to smooth it out. Place the crust in the freezer or fridge while you prepare the filling.
In a medium sized bowl, mix the brown sugar, salt, and cinnamon then stir in the melted butter, toasted oats, corn syrup, vanilla extract and cider vinegar. Add in the eggs one at a time, making sure to stir well after each. The whites will be especially tricky to incorporate but make sure you do! Pour the filling over the chocolate and crust and place on a rimmed baking sheet, then in the oven. Bake for about 50-55 minutes, making sure to rotate the pie 180 degrees at the halfway point. Like a pecan pie, this one will be ready when the crust is golden brown and the center of the pie jiggles like jello but the edges are set. Let cool completely and chill, this pie will keep at room temperature for 2 days or chilled for 3 days.