Milk Bar Pie-Inspired Pie
Recipe Mari Loewen
Oat Cookie Crust
Nonstick vegetable oil spray
9 tablespoons (1 stick plus 1 tablespoon or 127 g) unsalted butter, room temperature, divided
5 ½ tablespoons (70 g) packed light brown sugar, divided
2 tablespoons (25 g) granulated sugar
1 large egg, room temperature
¾ cup plus 2 tablespoons old-fashioned oats
½ cup (62 g) all-purpose flour
⅛ teaspoon baking powder
⅛ teaspoon baking soda
¼ teaspoon generous salt
¾ cup (150 g) granulated sugar
Filling
½ cup (100 g) packed light brown sugar
1 tablespoon nonfat dry milk powder
¼ teaspoon salt
½ cup (1 stick or 113 g) unsalted butter, melted, cooled slightly
6 ½ tablespoons heavy whipping cream
4 large egg yolks
1 teaspoon vanilla extract
Powdered sugar, for dusting
Instructions
Heat oven to 350°F. Line a 13 × 9-inch rimmed baking sheet with parchment and coat with nonstick spray.
Beat butter, brown sugar, and granulated sugar until light and fluffy. Add egg and beat until pale. Add oats, flour, baking powder, baking soda, and salt and mix until blended. Press mixture evenly into prepared pan, about 3/8-inch thick. Bake until lightly golden, 12–14 minutes. Cool completely.
Crumble baked cookie and place in bowl. Add butter and brown sugar and rub together until mixture holds together. Press evenly into a 9-inch glass pie dish, covering bottom and sides. Place dish on rimmed baking sheet.
For filling, heat oven to 350°F. Whisk sugars, milk powder, and salt. Add melted butter, then cream, egg yolks, and vanilla, whisking until pale and smooth. Pour into crust. Bake 30 minutes, reduce oven to 325°F, and bake until set at edges with a slight jiggle in the centre, about 20 minutes more. Cool 2 hours, then refrigerate uncovered overnight.
Dust with powdered sugar and serve cold.
