|Red Velvet "Crack Pie" with Chocolate-Oat Cookie Crust + Whipped Cream Cheese|
For the Chocolate-Oat Cookie Crust:
8T + 4T Unsalted Butter, 8T at Room Temperature & 4T Melted
1/3C + 1T Light Brown Sugar, Packed
1 Egg Yolk
½C AP Flour
¼C Unsweetened Dark Cocoa Powder
1oz Unsweetened Baker’s Chocolate, Finely Grated
1½C Old Fashioned Rolled Oats
1/8t Baking Powder
Pinch of Baking Soda
½t + ¼t Salt
For the Red Velvet Crack Pie Filling:
1 ½C Sugar
¾C Light Brown Sugar, Packed
¼C Milk Powder
¼C Corn Powder
2T AP Flour + 1T Buttermilk Powder
1 ½t Salt
2 Sticks of Unsalted Butter, Melted & Cool Slightly
¾C Buttermilk, Well-Shaken
Red Dye, To Your Liking
8 Large Egg Yolks
Confectioners’ Sugar, For Dusting
Unsweetened Whipped Cream or Whipped Cream Cheese, For Serving
1. For the Oat Cookie Crust: Preheat oven to 350°F. Line a baking sheet with parchment paper and spray with Pam. In the bowl of a standing mixer, combine 8T room temperature butter, 1/3C light brown sugar, and sugar in medium bowl. Beat the mixture until light and fluffy, occasionally scraping down sides of bowl, about 2 minutes. Add egg yolk; beat until pale and fluffy. Add oats, flour, cocoa powder, finely grated chocolate, baking powder, baking soda, and salt and beat until well blended, about 1 minute. Turn the oat cookie mixture out onto prepared baking sheet; press out evenly to almost the edges of pan. Bake until light golden on top, 15-18 minutes. Transfer baking pan to rack and cool cookie completely. Using hands, crumble oat cookie into a food processor and process until it becomes wet sand, and then add melted butter, salt, and brown sugar. Pulse until mixture is moist enough to stick together. Transfer cookie crust mixture to two 9-inch-diameter glass pie dishes. Using fingers, press mixture evenly onto bottom and up sides of pie dishes. Place pie dishes with crust on rimmed baking sheet.
2. For the Crack Pie Filling:Position rack in center of oven and preheat to 350°F. Combine both sugars, milk powder, corn powder, AP flour, buttermilk powder, and salt in the bowl of a standing mixer. Add melted butter and beat for 2-3 minutes until all the dry ingredients are moist. Add buttermilk, vanilla, and red dye (to your liking), and then continue mixing until well blended. Scrape the sides of the bowl. Beat in the egg yolks until just combined, do not aerate the mixture. Mix on low speed until glossy and homogenous. Pour filling into the two crusts evenly.
3. For Baking: Bake the pies for 15 minutes only. Open the oven door and reduce oven temperature to 325°F, and then close the door when the temperature has reduced. Continue to bake pie until filling is brown in spots and set around edges but center still moves slightly when pie dish is gently shaken, about 10-20 minutes longer (this strongly depends on the temperature of your oven at home, you will need to check back on the pie until it reaches the just barely-shaken consistency). Cool pie 2 hours in pie dish on rack. Refrigerate uncovered overnight. Once chilled, wrap with plastic wrap to store.
4. Serve the pie cold with sifted confectioners’ sugar over the top and a dollop of whipped cream cream!!