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This recipe uses our All-Butter Crust for a 9-inch single-crust pie, partially pre-baked and cooled.
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Position a rack in the center of the oven and preheat the oven to 350u00b0 F.
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Spread the oats on a rimmed baking sheet and toast in the oven for 10 to 12 minutes, stirring occasionally.
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Set aside to cool.
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Reduce the oven temperature to 325u00b0 F.
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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 pour in the chocolate pieces.
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Swirl the cream around to distribute and cover the chocolate; let sit for 5 minutes.
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Whisk gently until smooth. Scrape the ganache into the cooled pie shell and spread evenly over the bottom.
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Place the shell in the freezer to set the ganache while making the filling
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In a large bowl, whisk together the brown sugar, ginger, salt, and melted butter.
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Add the corn syrup, vanilla, and cider vinegar and whisk to combine.
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Add the eggs one at a time, blending well after each addition.
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Stir in the cooled oats.
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Place the ganache-coated pie shell on a rimmed baking sheet and pour in the filling.
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Bake on the middle rack of the oven for about 55 minutes, rotating 180u00b0 when the edges start to set, 30 to 35 minutes through baking.
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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).
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Allow to cool completely on a wire rack, 2 to 3 hours.
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Serve slightly warm or at room temperature.
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The pie will keep refrigerated for 3 days or at room temperature for 2 days.
