Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crust
Ganache Filling
Method
Crust Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C).
- 2
Mix Dry Ingredients
In a mixing bowl, combine rolled oats, all-purpose flour, cocoa powder, brown sugar, and salt.
- 3
Add Butter
Cut the unsalted butter into small pieces and add it to the dry ingredients. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- 4
Add Ice Water
Gradually add ice water, one tablespoon at a time, mixing with a fork until the dough holds together. Avoid overworking the dough.
- 5
- 6
Bake the Crust
Bake in the preheated oven for 15-18 minutes or until lightly golden. Remove and let cool.
Ganache Preparation
- 7
Heat the Cream
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
- 8
Melt the Chocolate
Place the bittersweet chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for about 2 minutes.
- 9
Stir the Ganache
Stir the mixture gently until all the chocolate is melted and the ganache is smooth. Add the vanilla extract and a pinch of sea salt, and stir to combine.
- 10
Fill the Crust
Pour the ganache filling into the cooled crust, spreading it evenly.
- 11
Chill
Refrigerate the pie for at least 2 hours or until the ganache is set.