Crack Pie

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.