Mhor Pie

Eve 18/05/14

Oat cookies make the base of this sweet and addictive pie. Silky, sweet and creamy, this pie will knock your socks off!

Have you ever made a pie? 
Key lime, cherry, apple? 
If not, this is so easy to make, even if pies aren't your cup of tea. This pie is different to your average pie; no fruit (gasp!) but a million times better.

I cannot believe this pie!!!

Creamy, smooth and decadence, it is absolute heaven on a plate and in your mouth. 
The crisp and slightly salty cookie crust contrasts with the over-the-top silky, caramel-y filling is to die for. When I ate my first slice of my Mhor pie, I had to take a moment to realise what I had created. 

I called this creation "Mhor" pie as it really is more than your typical pie off the shelf. The word "Mhor" is Scottish-Gaelic for "big" or "grand" which this pie certainly is. Even though you only need a sliver to satisfy your caramel-cream craving, your mouth will explode with the powerful flavour, definitely grand!  

I have heard about a pie called "Crack Pie" from the Momofuku Milk Bar in New York City. Raved reviews have even made the Milk Bar copyright the pie. 
It must be really good!

My Mhor Pie is completely amazing, it will literally blow your taste-buds away.  Seriously, just try :D

To make this pie, start with your favourite oaty cookies; plain, ginger, chocolate, anything that floats your boat. I chose Hobnobs © as they have a great texture, a perfect contrast to the sweet and smooth filling. 
Whizz up the cookies until fine and add an egg, at room temperature. I used an egg instead of melted butter as I find that sometimes, the butter can make the base very greasy and oily, not very appetizing at all! Also, the egg keeps the base firmer and more substantial against the filling.

Right, now the filling. I cannot stress how easy this amazing-ness is. 5 ingredients and no mixer required makes this pie quick to make and eat! Just whisk together the filling {sugar, butter, golden syrup, eggs and cornflour} and add in a pinch of salt. 
This balances the sweetness, giving the pie a more sophisticated taste. I bet you won't be able to stop yourself from trying the filling raw, it is so good! You could probably bake just the filling in ramekins or in a mini muffin tin for a luscious dessert!

Pop the sugary eggs into the base and bake. The hardest thing about this pie is letting it cool; put it into the freezer for 30 minutes and then in the fridge for 30 minutes before slicing. Try to resist; I know it is hard!

Caramely, luscious and velvety, Mhor pie is the new pie on the block.  


Mhor Pie
Posted by Eve 
Makes 1 x 20cm pie / Serves 8 - 10
  • 220g Oat cookies, choose your favourite! 
  • 1 Egg 
  • 100g Soft light brown sugar 
  • 2 tbsp. Golden syrup 
  • 70g Butter, melted 
  • 1 Egg plus 1 egg yolk 
  • 20g Cornflour
  • Pinch of salt
  1. Preheat the oven to 170ºc/160ºc fan /gas mark 5 and grease a 20cm springform cake tin with butter. 
  2. Blitz the oat cookies in a food processor until sandy in texture with some larger pieces remaining. Pulse in the egg until combined. Press into the prepared tin,  covering the base and the sides. 
  3. Bake the base for 5 - 10 minutes until set. Leave to cool in the tin while you make the filling. 
  4. Whisk the sugar, syrup and butter together by hand until mixed well. Add the eggs and cornflour and beat in. 
  5. Pour into the slightly cooled base and bake for 25  minutes until set with a tiny wobble point in the middle of the pie. Cool for 30 minutes in the freezer and then 30 minutes in the fridge before taking out of the tin and serving. 


Store the pie in the fridge for up of 4 days.