Trialled and tested recipe- Jatz pie

Good ol' jatz tastes so good on its own but also good when baked as a pie!

Before baking in oven

1. Jatz pie (From Taste Magazine)
Serves 12// Prep time 15 mins// Cook 28mins
Makes 2 pies

Ingredients:
150g butter, diced
125ml pouring cream
200g caster sugar
120g brown sugar
15g milk powder
3 eggs
1tsp vanilla extract
Finely grated rind of 1/2 orange
1 packet of Jatz biscuits

For pie base:
210g raw sugar
180g plain flour, sieved
75g desiccated coconut
160g butter, melted

Steps:
1) For the pie base, preheat oven to 170 degrees and line two 22cm diameter cake tins with baking paper. Combine dry ingredients in a bowl, then mix in melted butter (it will appear like coarse breadcrumbs).
2) Press pie base into the prepared tins and bake until light golden (8-9 mins).
3) Heat butter and cream in a saucepan over medium heat until butter is melted. Meanwhile, mix dry ingredients in a bowl. Lightly whisk eggs, vanilla, orange and a pinch of salt into butter mixture, then stir into dry ingredients; don't whisk as you don't want an aerated mixture. Transfer to a jug.
4) Cover base with overlapping crackers. Slowly pour custard over crackers, ensuring all get a coating for caramelisation in the oven. Bake until set with just a little wobble in the centre (45-50 minutes). Cool completely in tin before serving.

The pie will keep refrigerated for up to a week, but it's best eaten on the day it's made!
You may choose to use less sugar (as I did) as it can get very sweet.