Ingredients

The following ingredients have 4 Servings
  • ½ cup salted butter softened divided 6 Tablespoons for cookie, 2 Tablespoons for assembling crust)
  • ⅓ cup brown sugar tightly packed
  • 2 Tablespoons white sugar
  • 1 large egg
  • ½ teaspoon vanilla
  • 1 cup rolled oats
  • ⅓ cup flour
  • ½ teaspoon salt
  • ¼ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • ¾ cup white sugar
  • ½ cup brown sugar
  • 2 Tablespoons milk powder
  • ¼ teaspoon salt
  • ½ cup salted butter melted
  • 6 Tablespoon heavy cream
  • 1 teaspoon vanilla
  • 4 egg yolks
  • Garnish: powdered sugar

Instruction

  • Preheat the oven to 350 degrees. Position your oven rack in the middle of the oven.
  • Prepare a baking sheet by lining it with parchment paper.
  • In a stand mixer at medium speed, cream together the 6 Tablespoons of butter with the brown and white sugars.
  • It will take about 3 minutes for this mixture to become light and fluffy. Scrape down the sides of the bowl.
  • Beat in the egg and vanilla for another 2 minutes.
  • Reduce the speed to low, and mix in the rolled oats, flour, salt, baking powder, and baking soda. Scrape down the
  • sides, and be sure that this is well mixed.
  • Spread this cookie dough about ¼ inch thick on the prepared baking pan. It does not have to fill the whole pan, as
  • we will just be breaking up this big cookie later.
  • Bake for 15 minutes or until the top is turning golden.
  • Remove the pan from the oven and place it on a cooling rack.
  • While this is cooling we will make the filling.
  • Using the paddle attachment on your standing mixer, combine the white sugar, brown sugar, milk powder, and salt
  • at low speed.
  • Add the melted butter and mix until all ingredients are wet. Scrape down the sides of the bowl.
  • Mix in the heavy cream and vanilla, scraping down the sides as needed. It will take 2- 3 minutes for these
  • ingredients to be fully incorporated.
  • Make sure you keep the speed set to low as you add in the egg yolks. You will mix this until the mixture is glossy.
  • (about 3 minutes)
  • Set this filling mixture aside.
  • When the cookie is completely cooled, break it up into pieces which you will put in a food processor. Add the
  • remaining 2 Tablespoons of softened butter and add this to the food processor. Pulse until crumbly and mixed
  • well.
  • Press these oatmeal cookie crumbs into the bottom and up the sides of your pie dish. (A 9-10 inch glass pie dish
  • is preferred.)
  • Place the pie dish onto a baking sheet.
  • Pour the filling into the pie dish.
  • Carefully move the baking sheet containing the pie pan to the middle rack of the oven.
  • Bake for 15 minutes.
  • Turn the oven temperature down to 325 and bake for 15 more minutes. The pie should be fairly brown on top. It
  • may still be a little jiggly. If it is very jiggly, give it 5 more minutes.
  • Remove the pie from the oven. Place the pie pan on a cooling rack and allow it to cool for ½ hour. Then wrap it with
  • tin foil and place it in the freezer (for at least 2 hours, or overnight). Move the pie from the freezer to the fridge 1
  • an hour before you are planning to serve it.
  • Dust it with icing sugar before serving.