Servings: 8
- 9.5-inch/24 cm springform or tart pan
- Mixing bowls
- Baking sheet
- Food processor
INGREDIENTS
- 1 cup/100 grams rolled oats
- ½ cup/60 grams all-purpose flour
- ⅛ teaspoon baking powder
- Pinch of salt
- 5 tablespoons/65 grams light brown sugar
- 2 tablespoons/25 grams granulated sugar
- 1 large egg
- 5 ⅔ tablespoons/80 grams unsalted butter, softened
- 3 ½ tablespoons/50 grams unsalted butter, melted (for crust)
Filling:
- ½ cup/100 grams granulated sugar
- ⅓ cup/65 grams light brown sugar
- 7 ¾ tablespoons/110 grams unsalted butter, melted and cooled
- 4 large egg yolks
- 6 tablespoons/90 milliliters heavy cream
- Pinch of salt
- Butter, for greasing
- Powdered sugar, for dusting
- Crème fraîche or sour cream, for serving
INSTRUCTIONS
- Preheat the oven to 340°F (170°C), conventional/static heat. Line a baking sheet with parchment paper.
- To make the oat cookie base, combine the rolled oats, flour, baking powder, salt, both sugars, egg, and softened butter in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until a sticky dough forms, or use a large bowl and mix by hand with a spatula. Transfer the dough to the prepared baking sheet and press it into a flat, even layer using damp hands or a spatula. Bake for 18 to 22 minutes, until lightly golden. Remove and let cool completely at room temperature.
- Once cooled, break the cookie into pieces and pulse into crumbs using a food processor, or crush by hand in a mixing bowl. Add the melted butter and mix until the crumbs are evenly moistened.
- Grease the springform pan with butter. Press the cookie crumbs into the bottom and up the sides of the pan, using the bottom of a measuring cup or spoon to press firmly. Chill the crust while you make the filling.
- Whisk together the granulated sugar, brown sugar, and melted butter in a bowl until smooth. Add the egg yolks one at a time, whisking well after each addition. Add the heavy cream and salt, and whisk until the mixture is creamy and completely smooth.
- Pour the filling carefully into the prepared crust. Pour slowly and close to the surface so the crust doesn’t break.
- Bake for 30 minutes. If bubbles appear, that’s normal. Reduce the oven temperature to 320°F (160°C) and bake for another 10 minutes. The edges should be set, the center slightly jiggly, and the top golden brown.
- Let the pie cool to room temperature, then refrigerate overnight.
- Dust the top with powdered sugar, slice thinly, and serve chilled with a spoonful of crème fraîche or sour cream.