3/4Cplus a scant 3 Tbsp firmly packed light brown sugar
1/4tspsalt
1/3Cplus 1 tsp powdered milk
1Cbuttermelted
3/4Cplus a scant 2 Tbsp whipping cream
1tspvanilla
8egg yolks
2prepared crustssee above
powdered sugar for garnish.
Instructions
Preheat oven to 375 degrees
In a medium bowl, sift together the flour, baking powder, baking soda and salt - yes I sifted it!
In your mixer using the paddle attachment beat the butter, brown sugar and sugar until light and fluffy
Whisk the egg into the butter mixture until fluffy and incorporated
With the mixture running, beat in the flour mixture a little at a time until totally combined
Stir in the oatmeal until well incorporated
Spread the mixture into a 9 x 13 inch baking pan and bake until golden brown and set, about 20 minutes
Remove from oven and cool on rack
Crumble the cooked cookie to use in the crust
Combine the crumbled cookie, butter, brown sugar and salt in a food processor and pulse until evenly combined and blended ( a little of the mixture will clump together between your fingers and hold together)
Divide the crust between the two 10 inch pie pans
Press the crust into each shell to form a thin even layer along the bottom and sides of the tins Don't worry about making it beautiful - it is going to taste beautiful!
Preheat oven to 350 degrees.
In a large bowl, whisk together the sugar, brown sugar, salt and powdered milk
Whisk in the melted butter then whisk in the cream and vanilla
Gently whisk in the egg yolks, being careful not to add too much air
Divide the filling evenly between 2 pie shells
Bake the pies one at a time for 15 minutes, then reduce the heat to 325 degrees and bake until the filling is slightly jiggly and golden brown (similar to a pecan pie) about 10 minutes or 15 minutes if using a 9 inch pie pan