Name: Black Bottom Oatmeal Pie
Yield: Makes one 9-inch pie
Ingredients: 1 1/4 cups unbleached all-purpose flour; 1/2 teaspoon kosher salt; 1 1/2 teaspoons granulated sugar; 1/4 pound (1 stick) cold unsalted butter, cut into 1/2-inch pieces; 1/2 cup cold water; 2 tablespoons cider vinegar; 1/2 cup ice; egg white glaze (1 egg white whisked with 1 teaspoon water); 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 dark corn syrup; 1 teaspoon vanilla extract; 2 teaspoons cider vinegar; 4 large eggs; Pie weights or beans; 9-inch pie plate

A black bottom oatmeal pie in a pan with a measuring cup of rolled oats on the side.

Black Bottom Oatmeal PieGentl & Hyers

Do ahead:

Wrapped tightly, the dough can be refrigerated for 3 days or frozen for 1 month. The pie will keep refrigerated for 3 days or at room temperature for 2 days.