Crack Pie

Directions

• Oat Cookie:
• Preheat oven to 350°F.
• Line 13x9x2-inch metal baking pan with parchment paper; coat with nonstick spray.
• Combine 6 tablespoons butter, 4 tablespoons brown sugar, and 2 tablespoons 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.
• Bake until light golden on top, 17 to 18 minutes. Transfer baking pan to rack and cool cookie completely.
• Cookie Crust:
• Using hands, crumble oat cookie into large bowl.
• Add 3 tablespoons butter and 1 1/2 tablespoons 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.
• Filling:
• Position rack in center of oven and preheat to 350°F.
• 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.
• Baking:
• Bake pie 30 minutes (filling may begin to bubble).
• Reduce oven temperature to 325°F.
• 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 20 minutes longer.
• Cool pie 2 hours in pie dish on rack.
• Chill uncovered overnight.
• Serve:
• Sift powdered sugar lightly over top of pie. Cut pie into wedges and serve cold.