This pie may not photograph well, but people just die for it. This is the number one thing I bake that gets the most requests. The last time I made this pie was about a year ago and I have gotten asks for it every month since then. I promise you it is worth trying.
The actual baking of the pie is interesting since you actually bake out a large cookie first which then crumbles up to make the crust.
Once you crumble the cookie, add butter and make your crust, you add your filling. Beware, there is a LOT of butter used in this pie. It got to the point that I looked at my mom and I said “This can’t be right…” and she said “This is why it tastes so darn good.”
It tastes like caramel, it is very sweet and the texture is soft (it’s pretty hard to cut a good piece, so I usually end up using a spoon).
Based on this recipe from The Boston Foodie and The Martha Stewart Show
Makes two 10-inch pies (*Koko Hint: We used 9-inch pie plates and everything was the same)
• FOR THE OAT COOKIE
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup light-brown sugar
• 3 tablespoons granulated sugar
• 1 large egg
• 1/3 cup all-purpose flour
• 1/3 cup old-fashioned oats
• 1/8 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/4 teaspoon salt
• FOR THE CRUST
• 1/4 cup (1/2 stick) unsalted butter, softened
• 1 tablespoon light-brown sugar
• 1/8 teaspoon salt
• FOR THE FILLING
• 3/4 cup granulated sugar
• 3/4 cup light-brown sugar
• 1/4 teaspoon salt
• 2 tablespoons milk powder
• 1 cup (2 sticks) unsalted butter, melted
• 3/4 cup heavy cream
• 1/8 teaspoon pure vanilla extract
• 8 large egg yolks
• Confectioners’ sugar, for dusting
1. Make the oat cookie: Preheat oven to 350 degrees; line a baking sheet with parchment paper and set aside.
2. In a large bowl, mix together all oat cookie ingredients until well combined. Spread cookie mixture in an even layer on prepared baking sheet. Transfer to oven and bake until golden brown, about 15 minutes. Remove from oven and let cool slightly on a wire rack. (Koko Hint: We cooked out our cookie for 20 minutes until extra crispy.)
3. Make the crust: Using your hands, crumble oat cookie into a large bowl. Add butter, brown sugar, and salt; using your hands, toss until crumbly and well combined.
4. Divide mixture evenly between two 10-inch pie plates; pat into bottom and up sides. Set aside.
5. Make the filling: Reduce oven temperature to 325 degrees. In a large bowl, whisk together sugars, salt, and milk powder, breaking up any lumps. Whisk in butter, heavy cream, and vanilla until well combined. Whisk in yolks until just combined.
6. Pour filling into prepared pie crusts. Transfer pies to oven and bake until filling is set, about 15 minutes. Reduce oven temperature to 315 degrees and continue baking until top of pie is golden brown. Remove from oven and let cool slightly. Transfer to refrigerator and refrigerate until cool. Dust with confectioners’ sugar just before serving.