Directions

• This recipe uses our All Butter Crust for a 9-inch single-crust pie, partially pre-baked and cooled.
• Position a rack in the center of the oven and preheat the oven to 350°F (175 °C). Spread the oats on a rimmed baking sheet and toast in the oven for 10 to 12 minutes, stirring occasionally. Once oats are toasted, remove baking sheet from oven and set aside to cool.
• Reduce the oven temperature to 325°F (160°C).
• To make the ganache layer, bring the heavy cream just to a boil over medium heat in a heavy-bottomed saucepan. Remove from the heat and add the chocolate pieces. Swirl the cream around to distribute and cover the chocolate. Let sit for 5 minutes, then whisk gently until smooth. Scrape the ganache into the cooled pie shell and spread evenly over the bottom. Transfer the shell to the freezer to set the ganache while making the filling.
• In a large bowl, whisk the brown sugar, ginger, salt, and melted butter. Add the corn syrup, vanilla, and apple cider vinegar and whisk to combine. Add the eggs one at a time, blending well after each addition. Stir in the cooled oats.
• Place the ganache-coated pie shell on a rimmed baking sheet and pour in the filling.
• Bake on the middle rack of the oven for about 55 minutes, rotating 180° when the edges start to set, 30 to 35 minutes through baking. The pie is finished when the edges are set and puffed slightly and the center is slightly firm to the touch but still has some give (like gelatin).
• Allow to cool completely on a wire rack, 2 to 3 hours.
• Serve slightly warm or at room temperature. The pie will keep refrigerated for 3 days or at room temperature for 2 days.