Years ago, I fell in love with a pie sold at Momofuku Milk Bar in DC. I kept telling myself I’d learn to make it, but proximity and laziness kept me going back to the store. It may have taken me ages to get around to it, but I have finally made the effort to create a knock-off, and at altitude, to boot! The result is a gooey, buttery pie with a golden oat cookie crust.
Yield: one pie (9 inches in diameter)
Oat Cookie Crust Recipe
Ingredients / Brands Tested
- 9 tbsp. unsalted butter, divided into 6 tbsp. and 3 tbsp.
Nutri Mantequilla Sin Sal - 70 g (approx. 5 1/2 tbsp.) brown sugar, divided into 4 tbsp. and 1 1/2 tbsp.
Schullo Azúcar Morena - 2 tbsp. granulated sugar
Supermaxi brand - 1 large egg
Supermaxi brand – grande - 3/4 cup plus 2 tbsp. oats
YA Avena en Hojuelas - 1/2 cup all-purpose flour
Harina Buena y Barata Harina de trigo fortificada para todo uso Especial Para Panadería y Pastelería - 1/8 tsp. baking powder
La Reposterita/Levapan Polvo para Hornear - 1/8 tsp. baking soda
isly tan simple Bicarbonato - 1/4 tsp. salt
Cris-Sal Sal de Mesa
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Prepare a 13×9 cookie sheet by lining it with parchment paper and spraying the paper lightly with oil.
Using a stand mixer (or hand mixer), combine 6 tbsp. of the butter, 4 tbsp. of the brown sugar, and all the granulated sugar in a bowl and beat until light and fluffy (approx. 2 minutes). Scrape the sides of the bowl as needed.
Add the egg and beat until pale and fluffy, approx. 2 minutes more.
Add the oats, flour, baking powder, baking soda, and salt. Beat at medium speed until well mixed (approx. 1 minute).
Turn the mixture out onto the prepared cookie sheet and press evenly into a rectangle approx. 3/8 in. thick. Moisten your hands if the dough is sticking too much as you spread it.
Bake until the “cookie” is golden brown on top, approx. 14 mins. Cool completely before forming into crust.
To make the crust, use your hands or a food processor to crush the cookie into small crumbles and add them to a large bowl. Add the remaining 3 tbsp. butter and 1 1/2 tbsp. brown sugar. Using your fingers, rub the butter and sugar into the crumbles to form a mixture that will stick together.
Transfer the crust mixture to a greased 9-inch glass pie dish.
Press the crust mixture evenly into the pie dish to form a base and sides.
Place the pie dish on a rimmed baking sheet and prepare your filling.
Filling Recipe
Ingredients / Brands Tested
- Scant 3/4 cup minus 1/2 tbsp. granulated sugar
Supermaxi brand - Scant 1/2 cup minus 1/2 tbsp. brown sugar
Schullo Azúcar Morena - 1 tbsp. milk powder
la Original Leche en polvo - 1/4 tsp. salt
Cris-Sal Sal de Mesa - 1/2 cup unsalted butter, melted and cooled
Nutri Mantequilla Sin Sal - 6 1/2 tbsp. heavy cream
Miraflores Crema de Leche Pasteurizada Tradicional - 4 large egg yolks
Supermaxi brand – grande - 1 tsp. vanilla extract
Bon Gourmet vainilla - Confectioner’s sugar for dusting at end
San Carlos Azúcar Impalpable Para Repostería
Preheat the oven to 350 degrees F (177 degrees C).
Using a stand mixer (or a hand mixer), blend the granulated and brown sugar, milk powder, and salt.
Add the melted butter and whisk until fully blended.
Add the cream, egg yolks, and vanilla. Whisk until the mixture is fully combined and pale yellow in color.
Pour the filling into the prepared oat cookie crust.
Bake for 30 minutes, during which time the filling may bubble — this is fine.
At the 30-minute mark, reduce the oven temperature to 325 degrees F (163 degrees C) and continue baking for another 20 minutes until the filling is brown in places and set around the edges of the pie. The pie will jiggle slightly when the dish is shaken, and that is fine. Cool the pie for 2 hours in the pie dish on a rack.
Place the pie in the refrigerator (uncovered) overnight.
The following morning, remove the pie from the fridge and dust the top lightly with confectioner’s sugar.
Slice the pie into wedges and serve cold or at room temperature. [It tastes great either way, but is easier to cut at room temperature.]
Store leftover pie covered in the refrigerator.
Altura Bakes 