Black Bottom Oatmeal Pie

Thanksgiving 2017 post #7, last one.  This one didn't turn out quite as great as I had hoped, especially for the level of effort involved.  It's good, but far too rich and sweet.  I can only give this a 6 of 10--but to be fair, I think it may not have turned out as it was supposed to for a couple of reasons, which are noted in the recipe below.

https://www.epicurious.com/recipes/food/views/black-bottom-oatmeal-pie-51257320

Ingredients:

Crust--
1 1/4 c. unbleached all-purpose flour
1/2 tsp. kosher salt
1/2 T. sugar
8 T. (1 stick) cold unsalted butter, cut into 1/2" pieces
1/2 c. cold water
2 T. cider vinegar
1/2 c. ice
egg white wash (1 egg white whisked with 1 tsp. water)

pie filling--
1 1/2 c. rolled oats
1/4 c. heavy cream
4 oz. 70% cacao chocolate, chopped in 1/4" pieces
3/4 c. light brown sugar (packed)
1/4 tsp. ground ginger
1/2 tsp. kosher salt
5 T. unsalted butter, melted
1 c. dark corn syrup
1 tsp. vanilla extract
2 tsp. cider vinegar
4 eggs

special equipment: pie weights

Instructions:

1. In a large bowl, whisk together the flour, salt, and sugar.

2. Add the butter pieces and coat in the flour mixture using a spatula.

3. With a pastry blender (or two knives, which is what I did), cut in the butter to the flour mixture, working quickly until mostly pea-sized pieces of butter remain--do NOT overwork dough!

4. In a small bowl, combine the water, cider vinegar, and ice.

5. Sprinkle 2 T. of the ice water mixture over the flour mixture.  Mix it in well with a spatula until it is fully incorporated.

6. Sprinkle and work in 1 T. of ice water mixture at a time, until dough comes together in a ball, with a few dry bits remaining.

7. Squeeze and pinch with your fingertips to bring all the dough together, adding dry bits and/or small drops of the ice water mixture if needed, to get it to combine.

8. Shape the dough into a flat disc.  Wrap up in plastic wrap and refrigerate for at least 1 hour or up to overnight.

9. Roll out dough on a lightly floured surface to about 1/8" thickness, forming a circle that is 2 to 3" larger than 9" pie dish.  Gently lay crust in the pie dish and trim overhang to be 1 to 1 1/2".

10. Transfer to freezer for 10 min.

11. Meanwhile, position racks in bottom third and middle of oven and place a baking sheet large enough to hold the pie dish on the middle rack. Heat to 425°F.

12. Remove crust from freezer briefly to line it tightly with aluminum foil.  Return to freeze for additional 10 min.

13. Pour the pie weights into the pan and spread them so they are concentrated more around the edge than in the center.

14. Place the dish on the preheated baking sheet and bake for 20 min.

15. Remove the pan and baking sheet from the oven.  Carefully remove the foil from edges and lift out the pie weights using the foil.  Let the crust cool for 2 minutes.

16. Using a pastry brush, coat the bottom and sides of the crust with a thin layer of the egg white wash.

17. Return the pan, on the baking sheet, to oven's middle rack and continue baking for 3 more minutes.  Remove and let cool completely.  (**note: I think I did not let this cool long enough in this step, which may be part of why it wasn't as great as it perhaps could be.  I think it needs more time than just what it takes to make the filling for this to cool properly.)

18. Make the filling: heat oven to 350°.  Spread oats evenly on a rimmed baking sheet and toast in the oven for 10-12 min.  Set aside to cool.  Reduce the oven temperature to 325°F.

19. Bring the heavy cream to barely a boil over medium heat in a heavy-bottomed saucepan.  Remove from the heat and pour in the chocolate pieces.

20. Swirl the cream around to cover the chocolate pieces, then let sit for 5 min.

21. Whisk gently until smooth.  Spread the mixture into the cooled pie shell and spread evenly over the bottom.  Place the shell in the freezer to set while making the top layer of the filling.

22. Whisk together the brown sugar, ginger, salt, and melted butter in a large bowl.

23. Whisk in the corn syrup, vanilla, and cider vinegar.

24. Add eggs one at a time, blending well after each addition.  Stir in the cooled oats.

25. Place the pie dish on a rimmed baking sheet and pour in the top part of the filling.  Bake on the middle rack of oven for 30 min.  Rotate 180° and continue baking for around 25 more min, or until edges are set ad puffed slightly and the center is slightly firm to touch but still has a bit of give (like gelatin).  (**note: mine seemed done like described, but when I cut into it to serve, it did not seem like it was quite as done in middle as should be.  I suggest to go a bit longer.)

26. Allow to cool completely on a wire rack (at least 2 hours) and serve slightly warm or at room temperature.