Black Bottom Oatmeal Pie {From Four & Twenty Blackbirds Pie Book}

Black Bottom Oatmeal Pie, need I say more?  Let me tell you, if you are looking to impress your Thanksgiving dessert table, I recommend that you make this pie, my second recipe from the new Four & Twenty Blackbirds Pie Book. It is a slice of heaven because it basically fuses two different varieties that are loved during the holiday season, pecan pie (but without the nuts) and chocolate ganache pie to create something that is truly out of this world.  There are a few easy steps to this pie, the first being that you toast the oats to give them a wonderfully nutty flavor, followed a sublime gooey layer that incorporates the oats and then finally a decadent layer of rich chocolate ganache that lines the crust that when served at room temperature is just like pudding.  On another note, looking very forward to the short week this week, I am eager to head up to Boston to spend the holiday with my family. Do you have any exciting plans for Thanksgiving?

**Correction to the below: I omitted the amount of heavy cream it should be 1/4 cup

*Recipe adapted from The Four & Twenty Blackbirds Pie Book
**Photographs and styling by Alison