Crack Pie with Vanilla Ice Cream and Salted Caramel

127g Butter, room temperature

95g Light brown sugar

1 Large egg, room temperature

¾ Cup plus 2 tablespoons old-fashioned oats

62g All purpose flour

⅛ Teaspoon baking powder

⅛ Teaspoon baking soda

¼ Teaspoon sea salt

Nonstick vegetable oil spray

100g Light brown sugar

1 Tablespoon milk powder

¼ Teaspoon salt

½ Cup (113g) unsalted butter, melted, cooled slightly

6 ½ Tablespoons heavy whipping cream

4 Large egg yolks

1 Teaspoon vanilla extract

Powdered sugar, for dusting

Preheat oven to 180°C. 

Line a 13 × 9 cookie sheet (rimmed) with parchment paper and coat with nonstick spray. Set aside. 

In the bowl of a stand mixer (or using a hand mixer), combine 6 tablespoons butter, 4 tablespoons brown sugar, and 2 tablespoons sugar. Beat mixture until light and fluffy, about 2 minutes. Scrape down the sides of the bowl as necessary. Add egg and beat until pale and fluffy, about 2 more minutes. Add oats, flour, baking powder, baking soda and salt. Beat on medium speed until well blended, about 1 minute.

Turn oat mixture out onto a prepared baking pan; press out evenly to edges of pan. If the dough is sticking to your fingers, wet them with water and continue pressing oat mixture out evenly. Cookie layer should be about 3/8-inch thick.

Bake until light golden on top, 12 to 14 minutes. Transfer baking pan to rack and cool cookie completely.

Using hands (or a food processor), crush oat cookie into small crumbles and place in a large bowl. Add 3 tablespoons butter and 1 1/2 tablespoons brown sugar. Rub in with fingertips until mixture is moist enough to stick together. 

Transfer cookie crust mixture to 9-inch diameter glass pie dish. Using fingers, press mixture evenly onto bottom and up sides of pie dish. Place pie dish with crust on rimmed baking sheet.

Position rack in center of oven and preheat to 180° C. 

In the bowl of a stand mixer fitted with the whisk attachment (or you can whisk vigorously by hand), combine both sugars, milk powder and salt in a medium bowl to blend. Add melted butter and whisk until blended. Add cream, then egg yolks and vanilla. Whisk until well combined and mixture is pale in colour.

Pour filling into crust. Bake pie at 180° C for 30 minutes (filling may begin to bubble). Reduce oven temperature to 160° C. Continue to bake pie until filling is brown in spots and set around edges, but centre still moves slightly when pie dish is gently shaken, about 20 minutes longer. Cool pie for 2 hours in a pie dish on a rack. 

Sift powdered sugar lightly over top of pie. Add your favourite vanilla ice cream and a tea spoon of Aioli Salted Caramel.