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    Butterscotch Nut Pie


    Source of Recipe


    Sainbury's

    List of Ingredients




    25g butter
    6 digestive biscuits, crushed
    200ml milk
    120ml single cream
    68g packet butterscotch quick whip
    50g hazelnuts, toasted and chopped
    150ml double cream, whipped
    hazelnuts, toasted

    Recipe



    Melt the butter and stir in the biscuit crumbs. Press into the base of a 15cm flan dish.

    Gradually add the milk and cream to the butterscotch whip, mixing until smooth. Add the hazelnuts and pile on top of the biscuit base.

    Decorate with whipped cream and hazelnuts just before serving.
 

 

 

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