Butterscotch Slab Pie
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
Rich butterscotch filling atop a crumbly oat crust, perfect for satisfying sweet cravings.
Ella x
Ingredients
- 250 gall-purpose flour(for crust)
- 180 gcold unsalted butter(for crust)
- 400 gconfectioner's sugar
- 300 glight brown soft sugar
- 10 gsalt(for crust)
- 120 gunsalted butter(for filling)
- 250 mlheavy cream
- 2 nulllarge egg
- 2 gbaking soda(for filling)
- 5 gground cinnamon(for filling)
- 2 gground nutmeg(for filling)
- 150 gchopped pecans(optional)
Detail level
Instructions
- 1
Preheat oven to 180°C (350°F). Line an 18x25cm baking tray with parchment paper.
Tip: Use a silicone mat for easy cleanup.
- 2
In a medium bowl, whisk together flour, salt, and baking soda. Add cold butter and use a pastry blender or your fingertips to work into a crumbly mixture.
Tip: Don't overwork the dough.
- 3
Add confectioner's sugar and mix until well combined. Press mixture into prepared baking tray.
Tip: Use your fingers or a spatula to shape the crust evenly.
- 4
In a large saucepan, combine heavy cream, light brown sugar, and unsalted butter. Place over medium heat and cook, stirring occasionally, until sugar dissolves.
Tip: Avoid boiling the mixture.
- 5
Bring mixture to a simmer and cook for 5 minutes, or until thickened slightly.
Tip: Remove from heat and stir in cinnamon and nutmeg.
- 6
Pour filling over the crust and smooth the top.
Tip: If using pecans, sprinkle over the filling.
- 7
Refrigerate for at least 30 minutes to set. Cut into bars and serve.
Tip: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- 8
Cut into bars and serve.
Tip: Enjoy warm or at room temperature.
- 9
Cut into bars and serve.
Tip: Optional: sprinkle with additional cinnamon or nutmeg for extra flavor.
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