Brown Sugar + Oat Pie
Yield: 1, 9 inch pie
Ingredients:
Pie Crust:
1, 9 inch pie crust (store bought or homemade) that has been blind baked. How To Blind Bake A Pie Crust
Filling:
1 stick (113 grams) Unsalted Butter, melted
1 3/4 cup (280 grams) Dark Brown Sugar
2 tsp. (4 grams) Cinnamon, ground
1/2 cup (52 grams) Rolled Oats
1/2 cup (120 grams) Heavy Cream
1 tbsp. (42 grams) Vanilla Extract
2 eggs
Flakey Salt, to taste
1 Egg, beaten for brushing pie crust
Method of Preparation:
Preheat the oven to 350F.
Melt butter in a small saucepan over medium low heat.
While butter is melting, in a large bowl, add the brown sugar, cinnamon, and rolled oats.
In a separate smaller bowl, add the heavy cream, 2 eggs, and vanilla extract.
Once the butter has melted, add it to the brown sugar mixture and combine with a whisk.
Add the heavy cream mixture and whisk until smooth and just combined. Do not over mix.
In a small bowl, whisk 1 egg until homogenous. Lightly brush the edges of the pie shell with a pastry brush.
Add the batter into the pie shell. Sprinkle with flakey sea salt on top.
Bake for 40-55 minutes or until the middle barely jiggles when you move the pie dish.
Let cool completely before slicing and enjoy with whipped cream or ice cream.
