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You are here: Home / dessert / Black Bottom Oatmeal Pie for Pi Day!

Black Bottom Oatmeal Pie for Pi Day!

March 14, 2015 By Jessica

Hey friends, did you know today 3.14.15 is Pi day??

Not being much of a math geek it completely slipped my mind until Deb, over at Smitten Kitchen (click here to see her recipe) reminded me of this incredible once-in-a-lifetime event. Literally. The next time around is in oh, a hundred years or so, well to be exact. So, of course I had to bake a pie for this ultimate occasion, not that we reaaally need a reason to bake pie. This is kind of like a naughty nut-free pecan pie: no nuts detected yet bamm! rich bittersweet chocolate lining the entire pie shell. YES. Thank you ladies over at Four and Twenty Blackbirds for being so naughty.

And for those with nut allergies: a great substitute and good to keep handy when holiday baking comes around. So, without further ado … here’s a pie for happy pi day that I think is worth rolling up your sleeves and getting that rolling pin out for.

Let’s make pie for pi day!

gluten-free-dairy-free-black-bottom-oatmeal-pie

Have a great weekend 🙂

Adapted recipe from Smitten Kitchen, who in turn “adapted just a tiny bit” from Four and Twenty Blackbirds, a bakery known for pies in Brooklyn, NY.

Crust:
Click here for pie crust recipe

Filling:
1 1/2 cups rolled oats (I use Bob’s Red Mill Certified GF)
1/4 cup coconut milk
1 teaspoon coconut oil, or Earth Balance soy free spread
4 ounces bittersweet chocolate, coarsely chopped (I use Guittard)
3/4 cup light brown sugar, packed
1/4 teaspoon ground ginger
1/2 teaspoon kosher salt
5 tablespoons Earth Balance soy free spread, melted
3/4 cup coconut nectar (blonde or amber), or honey or maple syrup (substitutions would work yet make it sweeter)
1 teaspoon pure vanilla extract
2 teaspoons apple cider vinegar
5 large eggs

powdered sugar

Preparation:

Preheat oven to 400°F (205°C)

For the crust:

Roll the dough out between two lightly floured sheets of parchment paper into a approximately 12-inch round shape. Gently peel off the top parchment, then lift up dough on the bottom parchment and reverse into the pie plate. Gently peel off parchment and fit dough into the pie plate. Trim overhang and re-roll (between the two parchment paper from earlier) then slice into four strips, roll out to resemble a thick rope (about 1/2 inch thick), press each section onto the edge of the pie crust. Repeat to cover all the edges and crimp decoratively. Refrigerate for 20-30 minutes before blind-baking the crust.

Place weights, or dried beans (on parchment paper) on crust and bake on a baking sheet for 15 minutes. Carefully remove paper and weights. Let cool completely before filling.

Meanwhile, reduce oven temperature to 325°F (165°C). Spread oats on a baking sheet and toast in the oven for 10 to 12 minutes. Set aside to cool.

Raise the oven temperature to 350°F (175°C) (last adjustment needed for this outstanding pie!)

For the filling:

To make the black bottom, bring the coconut milk and teaspoon of earth balance just to a boil over medium heat in a small saucepan (preferably a 1 quart sized). Add chocolate pieces and whisk until melted and smooth. Scrape the chocolate into the bottom of the cooled pie shell and spread evenly. Place in freezer while making the filling.

gluten-free-dairy-free-black-bottom-oatmeal-pie

gluten-free-dairy-free-black-bottom-oatmeal-pie

For the pie filling:

In a large bowl, whisk brown sugar, ginger, salt, and melted earth balance. Add the coconut sugar (or substitute), vanilla, and cider vinegar; whisk to combine. Add the eggs one at a time, whisking well after each addition. Stir in the cooled oats. Place chocolate-coated pie shell on a baking sheet and pour filling in.

gluten-free-dairy-free-black-bottom-oatmeal-pie

gluten-free-dairy-free-black-bottom-oatmeal-pie

Bake for 50-55 minutes (mine was perfect at exactly 55 minutes), rotating halfway through for even coloring. The pie is done when the edges are set and the center appears slightly puffed. It should not jiggle when removing from the oven, firm to the touch yet still a little soft — like gelatin. Allow to cool completely before slicing.

I waited 1 hour, which resulted in a very warm filling. Cooling for longer (2-3 hours total) will help set it more firmly and cool the filling to room temperature. Serve at room temperature with a sprinkling of powdered sugar.

gluten-free-dairy-free-black-bottom-oatmeal-pie

gluten-free-dairy-free-black-bottom-oatmeal-pie

www.fromjessicaskitchen.com gluten free dairy free black bottom oatmeal pie for pi day dessert recipe

Note from the Smitten Kitchen Blog: “The Elsen sisters (the ladies behind Four and Twenty Blackbirds bakery) use a trick to keep the bottom crusts of their pies from getting soft when covered with heavy wet fillings — they parbake the crust, then brush it with an egg white wash (1 egg white whisked with 1 teaspoon water) and bake it on for a few minutes and letting it cool before filling the pie. I suspect that this is a great trick to keep in mind when you’re making those slumpy berry and stone fruit pies to this summer, but I didn’t care for it here; it made the bottom too papery/firm, and very hard to cut through, so I’ve skipped this step.” My note: I did not brush the crust with an egg wash either and agree with Deb over at Smitten Kitchen that it would be ideal for stone fruit, or berry pies.

gluten-free-dairy-free-black-bottom-oatmeal-pie

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Filed Under: dessert Tagged With: dairy-free, dessert, gluten-free, soy-free

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Comments

  1. Gina Pattenson says

    March 14, 2015 at 9:20 am

    This is so incredibly adorable! You would make a pie for PIE day (yeah, I spell it MY way). This is so unique and must taste wonderful! I'd have 3.1415 slices so watch out :p !!
    Reply
    • Jessica says

      March 14, 2015 at 10:11 am

      Thank you Gina, enjoy!
      Reply
  2. Rebecca says

    March 14, 2015 at 9:21 am

    Adorable! Love the powdered sugar on top!
    Reply
  3. Melissa says

    March 14, 2015 at 9:23 am

    This looks delicious and I never need an excuse to eat pie!
    Reply
  4. Victor says

    March 14, 2015 at 9:26 am

    You know, these photos look so majestic and different. I really love what you've been doing with the pictures! Looks like a magazine this pie looks like home :)
    Reply
    • Jessica says

      March 14, 2015 at 10:11 am

      Thank you Victor, I'm a work in progress when it comes to photography :)
      Reply
  5. Jess says

    March 14, 2015 at 9:29 am

    Yes please! I have never liked pecan pie because of the nuts but this I am definitely making!
    Reply
    • Jessica says

      March 14, 2015 at 10:10 am

      Jess - Hope you love this nut-free version of pecan pie. Enjoy!
      Reply
  6. Irene says

    March 14, 2015 at 9:45 am

    I have never celebrated pi day before. Not much of a math whiz, but this looks too good to resist. Can I use corn syrup instead of coconut sugar? I have that and the rest of the ingredients and I really want to make this today.
    Reply
    • Jessica says

      March 14, 2015 at 10:09 am

      Irene - yes you can, enjoy!
      Reply
  7. Staci Sassy Kitchen says

    March 14, 2015 at 9:48 am

    Is it coconut sugar or coconut nectar? Coconut nectar is what you usually use in your recipes that's a liquid.
    Reply
    • Jessica says

      March 14, 2015 at 10:08 am

      Staci - thank you for catching that, yes it's coconut nectar!
      Reply
  8. Zoe says

    March 14, 2015 at 10:41 am

    I forgot it's Pi day, what a nice "pi" to celebrate with :) Looks gorgeous!
    Reply
    • Jessica says

      March 18, 2015 at 12:02 pm

      Thank you Zoe!!
      Reply
  9. Leila says

    March 14, 2015 at 2:20 pm

    Without hestitation I went ahead and made this earlier today and oh. my. lord. It came out beautiful at 55 minutes exactly and tastes superb, less sweet than a pecan pie but more rich with that layer of chocolate on the bottom. I think celebrating pi day with this pie was a wise decision :)
    Reply
    • Jessica says

      March 18, 2015 at 12:02 pm

      Me too Leila, me too! Happy to hear you loved it as much as we did over here :)
      Reply
  10. Neira says

    March 14, 2015 at 3:33 pm

    I miss pecan pie since discovering pecans make me sick so when I saw your post today for this pie I had to stop everything and make this pie. I used honey since I couldn't find coconut nectar (sweeter but not sickening sweet). Thank for satisfying a long overdue craving, this is SO incredible, thank you!!
    Reply
    • Jessica says

      March 18, 2015 at 12:01 pm

      Aww you are so welcome Neira :) So happy you loved it and nixed that overdue craving, and thank you for sharing!
      Reply
  11. Patty says

    March 14, 2015 at 4:09 pm

    Never celebrated pi day before. Your pie looks like I need to start! Pinning this!!
    Reply
    • Jessica says

      March 18, 2015 at 11:59 am

      Thanks Patty! Pie on pi day for this epic day, cheers!
      Reply
  12. Orly says

    March 14, 2015 at 9:03 pm

    Oatmeal in pie? very interesting. It looks so pretty I will share this with my daughter she loves pie.
    Reply
    • Jessica says

      March 18, 2015 at 11:57 am

      Orly, Yes, not a typical ingredient you would find in pie but oh so addictive. I think your daughter (and you) will love it, it will surprise you as it did me! :)
      Reply
  13. Deidre says

    March 14, 2015 at 9:13 pm

    WHAT? I just checked my inbox to see this recipe that I missed out on all day! This looks amazing, what a beautiful pie Jessica!
    Reply
    • Jessica says

      March 18, 2015 at 11:54 am

      Thank you Diedre! It's never too late to make pie and no excuses needed ;)
      Reply
  14. Diane says

    March 15, 2015 at 11:22 pm

    This looks amazing! Pinning this STAT!
    Reply
    • Jessica says

      March 18, 2015 at 11:54 am

      Thanks Diane, you will love it!
      Reply
  15. Sara says

    March 15, 2015 at 11:24 pm

    Eating my leftover pie in bliss. Tastes really good cold also. Thanks for another awesome pie recipe :)
    Reply
    • Jessica says

      March 18, 2015 at 11:46 am

      You are so welcome Sara! Happy to hear you enjoyed it. I love the pie chilled too!
      Reply
  16. Rebecca says

    November 15, 2015 at 8:23 am

    I'm testing pie recipes for Thanksgiving, now that I have been diagnosed with celiac everything has changed so I came across your black bottom pie recipe on Pinterest and wanted to say how perfect the crust came out and that this pie is absolutely delicious! Thank you so much for your step-by-step and a truly great recipe! I look forward to trying more of your recipes :)
    Reply
    • Jessica says

      November 15, 2015 at 6:04 pm

      Awesome to hear, and thank you for your kind words Rebecca!! Yay, recipe away and thanks for stopping by!!
      Reply
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  19. Kristina Cook says

    April 14, 2020 at 3:55 am

    Holy food court find, Batman! Kang Thai may be serving up food from a counter nestled into the Internet Cafe space by CSN but the quality, service, and presentation easily exceed what I've received in long-established brick and mortar locations. Came in with the BF, armed with a groupon. Ordered the crispy pork app ($9), shrimp pad se ew ($10), and green curry with chicken ($11). Other than receiving my noodle dish with chicken instead of seafood, all was great: heaping portions covered the plates, garnishes were provided, metal utensils and cups of water were provided, all brought out to our table on a tray. My noodles had plenty of veggies and protein, while the thick curry had a good heat level. The plentiful crispy pork app lived up to it's name in terms of terms of texture, and paired better with the curry sauce rather than the provided plum sauce. The app was demolished but our lunch portions were large enough to warrant a takeout box to comprise a dinner portion for later. I was extremely pleased with my find, discount or not. I work and live nearby and anticipate that this is the first of several visits here, both for dine in and takeout. They offer order ahead with GrubHub (via Yelp app), as well as delivery. Bonus points for offering several vegan items. I'll be coming back for the Kaw Man Kai (similar to Hainanese chicken) and Kaw Ka Moo (pork version) soon- fingers crossed they add Khao Soi to the menu too!
    Reply

Trackbacks

  1. Blackberry Pie, adapted Four & Twenty Blackbirds Pie Book recipe says:
    May 27, 2015 at 11:55 am
    […] the Oatmeal Black Bottom Pie I made for us on Pi day? Adapted from Smitten Kitchen? That was from Four & Twenty Blackbirds […]
    Reply

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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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