Ever seen a recipe and add it to your bookmark list almost immediately but have no courage to give it a try? This was one of them. I got about 100 more recipes bookmarked and still trying to give them a go! I’m not kidding or exaggerating.
Truth be told, I never had a very good experience with pies. Or tarts for the matter. Especially food that involve the pie/tart tin. haha. One horrible experience was the Chocolate Ganache, Cream and Strawberry Tart that I tried to bake after watching Masterchef. It was a DISASTER! Free form tarts like Hot Apple Tart I could still handle. anything to do with short crust pastry or a tin, not so much.
But I decided to suck it up, and give tarts another shot. One consolation was that I didn’t need to make shortcrust pastry. But that’s not to say that this is any simpler! Although I have to admit, I love the fact that the base is made of oats! That made me push myself even more to try this recipe!
And so I did. As you can see from the picture above, it’s not a perfect looking pie. But I think I did pretty well! And boy was it yummy! The gooey-ness of the filling was just to-die-for. REALLY. Everyone should give this a shot! Don’t think about the calories, just have it. You will love it!
One of the challenges I had was taking the pie out of the tin, without the sides and corners crumbling on me. Let me tell you this, it is not a one person job. You need extra hands for this! Thankfully I had the Mr help me! (: And he also helped me in finishing up the pie! haha and after you do finish the pie, you need to head to The Training Geek to get some exercise tips and work the sugar off! But it will all be worth it, I repeat, worth every calorie intake!
So here’s the recipe from the Momofuku cook book! Enjoy every single crumb!
What’s better than hot gooey pie and ice cream?
Oatmeal Cookie for Crust
2/3 cup plus 1 tablespoon flour
Scant 1/8 teaspoon baking powder
Scant 1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup softened butter
1/3 cup light brown sugar
3 tablespoons sugar
Scant 1 cup rolled oats
1. Heat the oven to 190°C.
2. In a medium bowl, sift together the flour, baking powder, baking soda and salt.
3. Cream the butter, brown sugar and sugar until light and fluffy.
4. Whisk the egg into the butter mixture until fully incorporated.
5. Stir in the flour mixture until fully combined. Stir in the oats.
6. Spread the mixture onto a 9-inch-by-13-inch baking sheet and bake until golden brown and set, about 20 minutes. Remove from heat and cool to the touch on a rack. Crumble the cooled cookie to use in the crust.
Crumbled cookie for crust
1/4 cup butter
1 1/2 tablespoons brown sugar
1/8 teaspoon salt
Combine the crumbled cookie, butter, brown sugar and salt in a food processor and pulse until evenly combined and blended (a little of the mixture clumped between your fingers should hold together). Divide the crust between 2 (10-inch) pie tins (I used a long rectangular tin and 8 small round ones). Press the crust into each shell to form a thin, even layer along the bottom and sides of the tins. Set the prepared crusts aside while you prepare the filling.
1 1/2 cups sugar
3/4 cup plus a scant 3 tablespoons light brown sugar
1/4 teaspoon salt
1/3 cup plus 1 teaspoon milk powder
1 cup butter, melted
3/4 cup plus a scant 2 tablespoons heavy cream
1 teaspoon vanilla extract
8 egg yolks
Powdered sugar to garnish
1. Heat the oven to 180°C.
2. Whisk together the sugar, brown sugar, salt and milk powder. Whisk in the melted butter, then whisk in the heavy cream and vanilla.
3. Gently whisk in the egg yolks, being careful not to add too much air.
4. Divide the filling evenly between the 2 prepared pie shells.
5. Bake the pies, one at a time, for 15 minutes, then reduce the heat to 325 degrees and bake until the filling is slightly jiggly and golden brown, about 10 minutes. Remove the pies and cool on a rack.
6. Refrigerate the cooled pies until well chilled. Serve cold, and the filling will be gooey. Dust with powdered sugar before serving.
You. Will. Love. It. I. Promise. (: