We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Mini Sugar Pies with Maple Crème Fraîche Ice Cream
Holiday 2018
Inspired by Momofuku Milk Bar's chef Christina Tosi, our reimagined sugar pie is an all-Canadian dessert that eats like a giant oatmeal cookie with a gooey centre.
Serves 6
OATMEAL COOKIE
½ cup (1 stick) unsalted butter, softened
½ cup (125 mL) firmly packed brown sugar
1 tsp (5 mL) vanilla paste or extract
1 whole egg, plus 1 egg yolk
1 cup (250 mL) all-purpose flour
1 tsp (5 mL) salt
¼ tsp (1 mL) baking powder
Pinch baking soda
¼ tsp (1 mL) ground cinnamon
1½ cups (375 mL) old-fashioned oats
1¾ cups (425 mL) packed brown sugar, divided
½ cup plus 1 tbsp (1 stick plus 15 mL) unsalted butter, divided
3 tbsp (45 mL) whipping cream
2 eggs, plus 1 yolk
1 tsp (5 mL) vanilla extract or paste
Pinch salt
1 Preheat oven to 350°F (180°C).
2 To prepare the cookie: using an electric mixer, beat butter and brown sugar until fluffy, about 3 minutes. Beat in vanilla, egg and egg yolk. In a separate bowl, whisk together flour, salt, baking powder, baking soda and cinnamon. Stir into butter mixture in 2 additions, thoroughly mixing before adding the next. Stir in oats.
3 Turn out onto a parchment-lined baking sheet and pat down into an 8 x 12-inch (20 x 30-cm) rectangle. Bake in preheated oven for 18 to 20 minutes or until edges are crisp and top is lightly golden. Remove to a rack to cool completely; in batches, break into chunks and grind in food processor to fine crumbs; remove to a bowl.
4 Toss crumbs with ¼ cup (60 mL) brown sugar; melt ½ cup (1 stick) butter and drizzle over. Stir to combine and divide between six 4-inch (10-cm) mini pie plates. Firmly press crumbs into bottoms and up sides of pans; set aside.
5 In a clean bowl, whisk together remaining 1½ cups (375 mL) brown sugar, whipping cream, eggs, yolk, vanilla and salt. Melt remaining tbsp (15 mL) butter, add to bowl and stir to combine. Divide between crusts and bake for 22 to 25 minutes or until deeply browned and puffed. Remove to a rack to cool. (Pies may be made up to 1 day in advance and are best stored at room temperature, covered loosely with foil.) Run a sharp knife around edges to remove. Serve each with a scoop of Maple Crème Fraîche Ice Cream (recipe follows).
Serves 6
MAPLE CRÈME FRAÎCHE ICE CREAM
The tang of crème fraîche enlivens the maple in this extra-velvety ice cream, tailor-made for the Mini Sugar Pies.
1 cup (250 mL) 2% milk
¾ cup (175 mL) maple sugar
¼ tsp (1 mL) salt
4 egg yolks
1 cup (250 mL) crème fraîche
1 Heat milk, maple sugar and salt in a medium pot over medium heat. Place yolks in a separate heatproof bowl. Once milk mixture is steaming, pour one-third over yolks, whisking constantly. Pour egg mixture into pot over remaining milk, again whisking as you go.
2 Return to heat. Stirring constantly, cook until thickened and mixture just begins to boil. Cool to room temperature. Whisk in crème fraîche, then freeze using an ice cream maker and manufacturer’s instructions. Transfer to a glass dish and place in freezer until firm, at least 4 hours.
Makes 3 cups (750 mL)
