Ingredients
OAT COOKIE CRUST
Nonstick vegetable oil spray
9 Tbsp. unsalted butter, room temperature
5 1/2 Tbsp. golden brown sugar, packed
2 Tbsp. sugar
1 large egg
3/4 c. plus 2 Tbsp old-fashioned oats
1/2 c. all-purpose flour
1/8 tsp. baking powder
1/8 tsp. baking soda
1/4 tsp. (generous) salt
FILLING
3/4 c. sugar
1/2 c. golden brown sugar, packed
1 Tbsp. nonfat dry milk powder
1/4 tsp. salt
1/2 c. unsalted butter, melted, cooled slightly
6 1/2 Tbsp. heavy whipping cream
4 large egg yolks
1 tsp. vanilla extract
Powdered sugar (for dusting)
Preparation
OAT COOKIE CRUST
Preheat oven to 350 degrees. Line 13x9x2" baking pan with parchment paper; coat with nonstick spray. Combine 6 Tbsp. butter, 4 Tbsp. brown sugar and 2 Tbsp. sugar in medium bowl. Using electric mixer, beat mixture until light and fluffy, occasionally scraping down sides of bowl, about 2 minutes. Add egg; beat until pale and fluffy. Add oats, flour, baking powder, baking soda and salt and beat until well blended, about 1 minute. Turn oat mixture out onto prepared baking pan; press out evenly to edges of pan. Bake until light golden on top, 17-18 minutes. Transfer baking pan to rack and cool cookie completely.
Using hands, crumble oat cookie into large bowl; add 3 Tbsp. butter and 1 1/2 Tbsp. brown sugar. Rub in with fingertips until mixture is moist enough to stick together. Transfer cookie crust mixture to 9-inch-diameter glass pie dish. Using fingers, press mixture evenly onto bottom and up sides of pie dish. Place pie dish with crust on rimmed baking sheet.
FILLING
Position rack in center of oven and preheat to 350 degrees. Whisk both sugars, milk powder, and salt in medium bowl to blend. Add melted butter and whisk until blended. Add cream, then egg yolks and vanilla and whisk until well blended. Pour filling into crust. Bake pie 30 minutes (filling may begin to bubble). Reduce oven temperature to 325 degrees. Continue to bake pie until filling is brown in spots and set around edges but senter still moves slightly when pie dish is gently shaken, about 20 minutes longer. Cool pie 2 hours in pie dish on rack. Chill uncovered overnight. Can be made 2 days ahead. Cover; keep chilled.
If you're still unsure about whether or not this pie is all that check out review in the Los Angeles Times or watch this clip from the Regis and Kelly Show when Anderson Cooper explains his addiction to it!
