Corn pie

Method

For the case:

1. Preheat the oven to 200°C/fan 180°C/Gas 6
2. Spread the oats out on a lined baking tray and bake for 10 mins until golden
3. Put the toasted oats in a food processor with the digestives and 1 tbsp of the brown sugar, then pulse
4. Add the 40g melted butter and pulse until the mixture looks like wet sand
5. Tip into a 21cm-diameter pie dish, pressing down firmly and evenly into the base and sides. Cover with cling film and chill
6. Purée the corn and yolks with a stick blender and set aside
7. In a large bowl, combine the caster and remaining brown sugar with the milk powder
8. Beat in the remaining 100g butter for 2-3 mins with an electric hand whisk
9. Add the cream and vanilla, whisk for 2 mins more, then add the sweetcorn mixture and whisk until glossy
10. Put the pie dish on a baking tray and pour in the filling
11. Bake for 20 mins, then reduce the oven temperature to 180°C/fan 160°C/Gas 4
12. Bake for 5 mins, until golden but still with a slight wobble in the middle. Don’t worry if the filling bubbles over the edge slightly
13. Transfer to a wire rack and allow to cool, then freeze overnight — this is the key to getting the dense, gooey texture
14. Allow to defrost for 1 hour before serving. Serve the pie dusted with icing sugar, if you like