Dating back to the days of the Civil War, when southern pecans were scarce, they made do with toasted oats. I put my own twist on this forgotten pie, by adding rich chocolate, to make it a black bottom pie. Serve it up with whipped cream or a scoop of vanilla and ya’ll will be asking for more! ~Amy
Old Fashioned Black Bottom Toasted Oatmeal Slab Pie
1 recipe single pie crust,
1/2 cup semi or bitter sweet chocolate, finely chopped
1 1/2 cup old fashioned oats, toasted
2/3 cup brown sugar, firmly packed
1/2 cup maple syrup
1/2 cup corn syrup
4 tbsp butter, melted
1 1/2 tsp apple cider vinegar
1 tsp vanilla
1/2 tsp coarse salt
Line 9inch pie plate or tart pan with pie crust.
Heat oven to 400 degrees. Spread oats evenly into baking sheet. Toast for about 10 minutes. Remove from oven and cool.
Lower oven temperature to 325 degrees.
Sprinkle chocolate evenly over the bottom crust. Place in refrigerator.
In a medium sized bowl whisk together, eggs, brown sugar, maple and corn syrups, melted butter, vinegar, vanilla and salt.
Stir in oats and pour evenly into crust.
Bake for 50-55 minutes or until golden brown.
Serve warm with vanilla whipped or ice cream.
Makes 9 servings
Sugar Cream Pie! Don’t you just love the sound of it?! So smooth and creamy, this midwest pie is a favorite! Also known as Indiana Pie, this simple but delicious pie might become your favorite too! ~Amy
Bourbon Vanilla Sugar Cream Pie with Maple Whipped Cream
1 single 8 inch pastry crust
1 cup heavy cream
1 cup half and half
1 cup sugar
1/2 cup flour
2 tbsp Nielsen Massey Bourbon Vanilla
2 tbsp butter, cut into small pieces
1/4 tsp salt
Place large baking sheet in oven.
Heat oven to 425 degrees.
In a medium sized bowl, whisk together cream, half and half, sugar, flour, vanilla and salt, until smooth. Pour into prepared crust top with butter pieces, and carefully place on hot baking sheet.
Cook for 10 minutes on 425 degrees.
Lower oven to 350 degrees and bake for about 55 minutes.
Cover edges if necessary. Center will still be soft, but will firm as it cools.
Serve at room temperature, or chilled. With Maple Whipped Cream.
Recipe adapted by Amy Richardson
Maple Whipped Cream:
1 cup whipping cream
1/4 maple syrup
Place ingredients into medium sized bowl, with an electric mix on high, beat until soft peaks
Makes 2- 2 1/4 cups
Recipe by Amy Richardson
Pie or cake?! This old fashioned pie, or is it cake dates back as far as anyone can remember. Who knows, maybe it was even served at the first Thanksgiving!~Amy
Sugared Vanilla Cranberry Nantucket Pie
10-15 minutes prep time:
2 cups cranberries, rinsed and sorted
1/2 cup sugar
3/4 cup butter, melted and slightly cooled
3/4 cup sugar
1 1/2 tsps vanilla extract
1 cup flour
1/4 tsp baking powder
1/4 tsp coarse salt
Coarse white sugar
Heat oven to 350 degrees
Generously butter 9 inch pie tin. Evenly spread cranberries into the bottom of the tin. Sprinkle with 1/2 cup sugar. Set aside.
In a medium sized bowl, whisk together melted butter and sugar. Whisk in eggs and extracts until smooth and creamy.
Add baking powder, salt and flour and whisk until smooth.
Pour over the top of fruit and spread evenly to the edges with a spatula.
Sprinkle generously with coarse sugar and bake for 40-45 minutes or until golden brown.
Serve warm or at room temperature with Vanilla Whipped Cream
by Amy Richardson
Here are the links to more Thanksgiving and Holiday recipes!!