Quaker® Yuzu Pie

Grind half of the oats, and place them in a food processor.

Add the remaining oats, sugar, and cold butter cut into cubes.

Add salt and blend until the mixture is uniform.

Press the mixture evenly into a low-edged baking dish, as firmly as you can.

Bake at 190°C for 7 to 10 minutes, then remove and let it cool.

To make the cream, pour condensed milk, yuzu juice, and cornstarch into a small pan.

Grate in the yuzu zest and squeeze in the juice.

Mix well and then heat gently until it comes to a boil.

Then mix in the egg yolks and cook for one more minute.

Pour the cream into the baked pastry crust and refrigerate for at least 4 hours, ideally overnight.

Whip the heavy cream then refrigerate overnight.

Decorate the cake with the whipped cream and optionally lime zest.