Momofuku's Crack Pie

Momofuku’s Crack Pie
Makes 2 10-inch pies. (May use 2 9-inch pie pans. Bake about 5 minutes longer.)
Cookie for crust:
2/3 cup plus 1 tablespoon all-purpose flour
Scant 1/8 teaspoon baking powder
Scant 1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1/3 cup firmly packed light brown sugar
3 tablespoons sugar
1 egg
scant 1 cup old-fashioned oatmeal, uncooked
Preheat oven to 375 degrees
In a medium bowl, sift together the flour, baking powder, baking soda and salt.
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 mixer 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.
Crust:
Crumbled cookie for crust (see above)
1/4 cup butter
1 1/2 tablespoon firmly packed brown sugar
1/8 teaspoon salt
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!
Filling:
1 1/2 cup granulated sugar
3/4 cup plus a scant 3 Tbsp firmly packed light brown sugar
1/4 teaspoon salt
1/3 cup plus 1 teaspoon powdered milk
1 cup butter, melted
3/4 cup plus a scant 2 tablespoons whipping cream
1 teaspoon vanilla
8 egg yolks
2 prepared crusts (see above)
powdered sugar for garnish.
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. Remove pie from oven and cool on rack.
Refrigerate the cooled pies until well chilled. Dust with powdered sugar.