27 (Thu) December 2012
Patty Pumpkin Pie
-Oksu, Seongdong, Seoul, Republic of Korea-
with W and DJ
Although I don’t really bake, and I don’t really like desserts, a dessert that I do bake on occasion is pumpkin pie. I’ve developed a thin version that consists of a base crust only and contains a bit less than half the amount of pie mix than usual. The main advantage is that it cooks very quickly into a relatively dry finish, dense kinda like a brownie, allowing it to be cut into small pieces (e.g., squares) and eaten by hand. The equal proportion of top to bottom also provides a more balanced flavor profile, in addition to textural evenness.
1/4 cup cream (or whole milk)
1/4 tsp salt
1. Whiz the cookies in a food processor (or just crush them) to crumbs.
2. In a saucepan on medium heat, melt the butter, add the cookie crumbs, and stir.
3. Press the crumbs (e.g., with a potato masher) into a 28-cm (11-in) pie dish to form a dense, uniform layer on the bottom.
4. Combine the remaining ingredients and mix into a smooth batter.
5. Pour the batter in an even layer just barely covering the crust.
6. Cook in an oven at 220C (425F) for 15 minutes then at 150C (300F) for 10 minutes.
7. Cool for at least 1 hour prior to serving.
(See also FOODS.)
(See also PLACES.)