After seeing this pie just about everywhere across the blog-o-sphere for the past couple of months, I finally got around to making it myself. So, does it live up to all the hype? Oh you bet, and then some! In fact, Mikey proclaimed that this pie was the best thing I have ever baked- and I bake A TON!
Before the pie was even remotely finished I knew it was going to be a winner. I could not stop eating the batter for the pie crust cookie- my goodness it tasted AMAZING! And then, oh and then the filling, yes this was perfect as well- 8 raw egg yolks and all, hah.
I made the pie to bring to Mikey’s parents’ house for dinner the other night and they loved it. I am so glad that this recipe makes 2 or else I never could have left the first with them!
Everything about this pie is sheer perfection- the sweet, crunchy crust, the ooey-gooey filling, the whole package! It basically tastes like pecan pie, minus the pecans.
But, it is rich (and so not healthy considering it includes 3 1/2 sticks of butter, heavy cream, and a kajillion tons of sugar) so I recommend starting with a very tiny piece and going from there. It also probably didn’t help that I accidentally put a whole stick of butter in the crust as opposed to a half, ha ha.
- 3 ounces all-purpose flour
- scant 1/8 tsp baking powder
- scant 1/8 tsp baking sodA
- 1/4 tsp sea salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 2 1/2 ounces brown sugar
- 1 1/4 ounces granulated sugar
- 1 large egg
- 3 1/2 ounces rolled oats
- crumbled cookie for crust
- 1/4 cup (1/2 stick) unsalted butter
- 3/4 ounce brown sugar
- 1/8 tsp sea salt
- 10 1/2 ounces granulated sugar
- 7 ounces brown sugar
- 1/4 tsp sea salt
- 3/4 ounce milk powder (dry milk)
- 1 cup (2 sticks) butter, melted
- 3/4 cup + scant 2 tbsp heavy cream
- 1 tsp vanilla extract
- 8 egg yolks
- prepared crusts
- confectioner’s sugar, for garnish
- Preheat oven to 375 degrees.
- In a medium-sized bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars together for a few minutes. Add in the egg and mix until fully incorporated. Slowly add in the flour mixture, on low speed, and mix until just combined. Stir in the oats.
- Spread the mixture onto a 9×13 baking sheet and bake 18-20 minutes, until golden brown and set.
- Let the cookie cool a bit and then crumble and reserve for pie crusts.
- Combine the crumbled cookie, butter, sugar, and salt in a food processor and pulse until combined. The mixture should hold together when pressed with your fingers.
- Divide the crust between to pie dishes and press down to form a thin even layer on the bottom and up the sides. Set aside.
- Preheat the oven to 350 degrees.
- In the bowl of an electric mixer fitted with the whisk attachment (or by hand), mix together the sugars, salt, and milk powder. Add in the melted butter and mix to incorporate. Then, add in the cream and vanilla and combine. Gently mix in the egg yolk, being careful not to add too much air.
- Divide the filling between the two pie crusts.
- Bake the pies, one at a time, for 15 minutes. Then reduce the oven temperature to 325 and bake for about 10 more minutes, until the filling is jiggly and golden brown.
- Cool pies on a rack before transferring them to the fridge to chill (pies should be served cold).
- Before serving, dust with the confectioner’s sugar.