Butterscotch Pie with Brown Sugar-Oat Crust
A buttery-sweet, oat crust with a smoky butterscotch filling.
Serves: 9 inch pie
For the crust:
  • 1 cup (100g) whole rolled oats
  • 1 cup (150g) plain flour
  • 2 tbsp brown sugar
  • 1 stick (115g) cold butter
  • 2-3 tbsp cold water
  • For the filling:
  • ¾ cup (150g) caster sugar
  • ¼ cup (60ml) cream
  • ½ cup (110g) brown sugar
  • ⅓ cup (30g) corn flour
  • ¾ tsp salt
  • 1 tsp vanilla bean paste
  • 4 egg yolks
  • 2½ cups (625ml) milk
  • 2 tbsp butter
  • whipped cream + chopped dime/daim bars to decorate
  1. To make the crust, place the dry ingredients into a food processor and pulse until the oats are about ¼ their original size (that's just a guide, though, don't stress).
  2. Cut the butter into ½ inch (1cm) pieces and add to the food processor and pulse until the butter is the size of peas. Then, while continuously pulsing, add water until the dough looks like it's about to come together.
  3. Pat the dough into a well-greased 9 inch pie plate, making sure it's an even thickness all the way around, and place into the freezer for half an hour.
  4. To bake the crust, preheat the oven to 180C/375F, and then place the cold pie straight into the oven for 30-40 minutes, or until golden brown and no longer doughy. Leave the crust to cool completely.
  5. To make the filling, place the caster sugar and ¼ cup of water into a large, deep saucepan. Cook the sugar over a medium heat, without stirring, until it boils and then turns a dark amber. Remove from the heat and VERY CAREFULLY add the cream, stirring together. It will sputter and hiss and steam, so don't burn yourself. Set aside to cool.
  6. In a large mixing bowl, whisk together the brown sugar, corn flour, salt, vanilla, egg yolks and ¼ cup of milk.
  7. Place the remaining milk into a large saucepan and heat until steaming. Whisk half of the milk into the egg yolk mixture, and then whisk that all back into the saucepan.
  8. Bring the mixture to the boil, whisking constantly, and cook for 1-2 minutes. It will be very thick.
  9. Remove from the heat and stir in the caramel, and then leave to cool, whisking occasionally for 10 minutes.
  10. Finally, whisk again and pour into the cooled pie crust. Cover with plastic and place in the fridge to set for at least four hours.
  11. To serve, decorate with whipped cream and chopped dime bars!
Recipe by The Sugar Hit at http://www.thesugarhit.com/2015/05/butterscotch-pie-with-brown-sugar-oat-crust.html