Description

After one bite, you will understand how this sweet and salty pie got its name. Be sure to save some for your family or guests.

Ingredients

• Oat Cookie Crust:
• non-stick cooking spray
• 9 T. unsalted butter, room temperature, divided
• 5 1/2 T. packed golden brown sugar, divided
• 2 T. sugar
• 1 large egg
• 3/4 c. & 2 T. old-fashioned oats
• 1/2 c. all-purpose flour
• 1/8 t. baking powder
• 1/8 t. baking soda
• 1/4 t. salt
• Filling:
• 3/4 c. sugar
• 1/2 c. packed golden brown sugar
• 1 T. non-fat dry milk powder
• 1/4 t. salt
• 1/2 c. (1 stick) unsalted butter, melted, cooled slightly
• 6 1/2 T. heavy whipping cream
• 4 large egg yolks
• 1 t. vanilla extract
• powdered sugar, for dusting

Steps

1. Oat Cookie Crust:
2. Preheat oven to 350 degrees. Line a 13 x 9x 2 inch metal baking pan with parchment paper, then coat with non-stick spray.
3. Combine 6 T. butter, 4 T. brown sugar, and 2 T. sugar in medium bowl. Using an electric mixer, beat mixture until light and fluffy, occasionally scraping down sides of the bowl, about 2 minutes. Add egg and beat until pale and fluffy. Add oats, flour, baking powder, baking soda, and salt; 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; cool cookie completely.