Gooey Butter Oat Pie
By Joe
Source: Milk Bar.
A crunchy toasted oat cookie crust holding a rich, gooey butter filling with a hint of sweetcorn, baked briefly and served cold.
Always check the labels of the products you use.
Method
- 1
Bake the oat cookie. Heat the oven to 175 °C (155 °C fan). Beat the soft butter with both sugars until fluffy, then beat in the yolk. Mix in the oats, flour, baking powder, bicarbonate and salt until it forms a stiff dough. Press it about 6 mm thick into the lined tin and bake 15 minutes, until golden at the edges. Cool completely; the cookie needs to be cold to crumble well.
- 2
Press the crusts. Crumble the cookie into a bowl and rub in the extra brown sugar and salt. Stir in the melted butter until the crumbs clump when squeezed, adding a little more butter if they stay dry. Divide between the two tins and press firmly over the bases and up the sides.
- 3
Make the filling. Grind the freeze-dried sweetcorn to a fine powder. In the mixer on low speed, combine the sugar, brown sugar, milk powder, corn powder and salt. Add the melted butter and mix 2-3 minutes, then the cream and vanilla. Finally add the yolks and mix on low just until glossy and even; whipping in air would make the filling puff and crack.
- 4
Bake. Set the tins on a baking tray and divide the filling between them. Bake at 175 °C (155 °C fan) for 15 minutes, then turn the oven down to 160 °C (140 °C fan) and bake about 5 minutes more. The pies are ready when the edges are set and lightly browned but the middle still wobbles like thick custard.
- 5
Freeze. Cool on a rack, then freeze the pies for at least 3 hours. Chilling hard sets the buttery centre into its dense, fudgy texture.
- 6
Serve. Serve cold, dusted with icing sugar, cut in thin wedges.
Storage
Keep wrapped in the fridge for up to 5 days or in the freezer for up to 1 month.
Free sugars
38.6 g per serving
77.2 % of the 50 g daily maximum · 154.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- two 25 cm pie tins
- 20 × 30 cm baking tin lined with baking paper
- stand mixer with paddle (or electric hand mixer)
- spice grinder or blender
- large bowl
- whisk
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 450 kcal |
| Protein | 4.1 g |
| Carbohydrate | 50 g |
| of which sugars | 39.9 g |
| of which free sugars | 38.6 g |
| Fat | 27.1 g |
| of which saturates | 16.2 g |
| Fibre | 1 g |
| Salt | 0.62 g |
Protein per 100 kcal
0.9 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
