- 1 9-inch pie crust, blind baked
- 1 1/2 cups rolled oats
- 1/4 cup heavy cream
- 4 ounces chopped bittersweet chocolate (preferably 70%)
- 3/4 cup cup packed light brown sugar
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 5 tablespoons unsalted butter, melted
- 1 cup dark corn syrup
- 1 teaspoon vanilla extract
- 2 teaspoons lemon juice
- 4 large eggs
- Preheat oven to 400°. Line your pie dish with chilled pie dough, and refrigerate for 30 minutes. Once chilled, line with parchment and fill with pie weights, beans, or rice. Bake for 15-16 minutes, or until the edges start to brown.
- Remove crust from the oven, and carefully lift the parchment and pie weights out of the shell. Prick holes in the bottom of the pie dough, and bake for an additional 7-8 minutes, or until the bottom just starts to brown. Let cool completely on a wire rack while you make the filling.
Preheat oven to 350°. Spread the oats on a baking sheet and toast for 10-12 minutes, stirring occasionally to prevent too much browning around the edges. Set aside and let cool.
Reduce the oven temperature to 325°.
Place chopped chocolate in a mixing bowl, set aside. In a saucepan, bring the heavy cream to a boil over medium heat. Pour over the chocolate pieces and let sit for five minutes. Whisk until smooth and pour into the pie shell, spreading into an even layer over the bottom. Place shell into the freezer to set the ganache.
In a large mixing bowl, whisk together sugar, salt, melted butter, and cinnamon. Once combined, add the corn syrup, vanilla, and lemon juice. Whisk to combine. Add the eggs, one at a time, whisking until fully blended.
Take the ganache filled pie shell out of the freezer, and pour the filling into the shell. Bake for about 55 minutes, rotating halfway through cooking time. Remove when the edges are set and slightly puffed, and the center feels firm but slightly bouncy.
Cool completely on a wire rack, 2-3 hours. Serve warm, preferably with ice cream.