Description
This recipe produces an irresistibly addictive end product. You have been warned.
Ingredients
- FOR THE CRUST:
- ¾ cups Rolled Oats
- ½ sticks Butter
- 5 Tablespoons Sugar
- 1 pinch Salt
- FOR THE FILLING:
- ¾ cups White Sugar
- ½ cups Brown Sugar
- 2 pinches Salt
- 1 stick Butter, Room Temperature
- 4 whole Large Free Range Eggs, Yolks Only
- 6 Tablespoons Heavy Whipping Cream
- 1 teaspoon Vanilla Extract
- 2 teaspoons Powdered Sugar, For Dusting
Preparation
For the crust:
Preheat oven to 350ºF. Butter a shallow 9-inch round pie or cake pan.
Blitz rolled oats in a food processor to a fine powder consistency. Add butter, sugar and salt. Pulse a few times until a dough forms. Gently press dough evenly into pie/cake pan.
For the filling:
Blitz filling ingredients in the food processor until smooth. Pour over crust and transfer to hot oven. Bake 15–20 minutes.
Cool to room temperature (about 2 hours), then transfer to fridge and chill, uncovered, preferably overnight, if you can wait that long.
If you can’t wait (neither could I), just let pie rest at room temperature for 15 minutes, then pop it into the freezer for another 15 minutes. We have the technology, after all. Why not use it?
Dust with powdered sugar and serve with a good cup of coffee.
