black bottom oatmeal pie

One of the design blogs I read mentioned a black bottom oatmeal pie.  It sounded interesting so I decide some research.  It is actually very similar to pecan pie without as many pecans.  I thought I would give it a try.  It is easy easy.  The hardest part for me was putting the pie crust together.  I used my carmelita pasty recipe.  And I made it gluten free. 

Both My Beloved and myself liked this.  I would leave out the pecans.  He liked them.  If I left out the pecans, I would probably increase the oatmeal a bit.  But that is just me.  Out of the oven, it would be lovely with vanilla ice cream.  It would make candied crunchy bits.  

Just remember this is a lot like pecan pie.  Very sweet.  Very rich.  

black bottom oatmeal pie

1/2 caramelita pastry recipe or another pie crust of your choice

1/2 cup chopped pecans

1/4 cup semisweet chocolate chips

2 eggs

7 tablespoons and 1 teaspoon sugar

2/3 cup dark corn syrup

1 tablespoons and 2 teaspoons melted butter

2 pinches salt

2/3 cup oatmeal

Preheat oven to 375 degrees

Put a pie plate on a baking sheet.  Grease the pie plate with butter.  Smash the caramelita pastry into the bottom of the pie plate and up the sides.  

Sprinkle the pecans on the pastry.  Melt the chocolate.  Mix all the other ingredients together.  Mix 1/2 the egg/sugar mixture into the chocolate.

Pour the chocolate mixture over the pecans.  Pour the plain egg/sugar mixture over the chocolate mixture in the pie pan.

Bake for 40 minutes.

It will be lovely golden.

We could not wait until it was completely cool so this is not a pretty piece.  But tasty!  And always in season.