The cranberry-flavored lingonberries add interest to this rich chocolate pie.
- Combine 1/4 cup sugar, oatmeal and flour; stir in 6 tablespoons melted butter. Line the bottom of an 8-inch springform pan with parchment paper. Press oatmeal mixture into bottom and up sides of springform pan. Bake in preheated 375 F oven 10 minutes. Heat 2/3 cup cream, 1/4 cup butter and syrup to a low boil (3-5 minutes), stirring occasionally. Remove from heat; stir in chocolate pieces. Stir until chocolate is melted and mixture is smooth. Pour into crust; chill to set chocolate. Spread on lingonberry jam. Chill several hours or overnight.
To serve: Whip 1 cup heavy whipping cream with 1 tablespoon sugar. Cut pie into wedges; serve with sweetened whipped cream.
- Tip: Substitute 1/2 cup fresh lingonberries for lingonberry jam, when available. When using fresh lingonberries, sprinkle on top of chocolate ganache while it is still warm.