I love this recipe. It's actually a fairly basic chess pie in an oatmeal cookie crust. But it's a great recipe from Christina Tossi of Momofuku Milk Bar fame. She's been on TV quite a lot lately too. I actually don't know for sure if I did this right because there are a lot of slightly different variations of this recipe online. Even if I didn't do it right, it's freakin' delicious, to the point that I would probably do it wrong the next time too.
What you will need
FOR THE OATMEAL COOKIE
4 Tbsp (48 g) light brown sugar
2 Tbsp (25 g) sugar
5 Tbsp unsalted butter
1 large egg
1/2 cup (90g) ap flour
3/4 cup (85 g) oats
1/4 teaspoon baking soda
Nonstick vegetable oil spray
FOR THE CRUST
1 Tbsp (12 g) light brown sugar
1/4 teaspoon (generous) salt
3 Tbsp unsalted butter
FOR THE FILLING
1/4 teaspoon salt
1 Tbsp (12 g) nonfat dry milk powder
3/4 cup (150 g) sugar
1/2 cup (100 g) light brown sugar
1/2 cup (1 stick) unsalted butter, melted, cooled slightly
6 1/2 Tbsp (100 ml) heavy cream
4 large egg yolks
1 teaspoon vanilla extract
Powdered sugar (for dusting)
How to cook
Preheat oven to 350ºF
In a mixing bowl, whisk together both the granulated sugar and the brown sugar.
Use an electric mixer to beat the butter and sugar together until fluffy and pale.
Bake for about 15 minutes, or until golden brown.
Add the egg and beat until thoroughly incorporated.
Dump in the flour, oats, and baking soda. Mix well.
Grease a parchment-lined 9" x 13" baking pan with nonstick spray. Spread the cookie dough out in the pan.
Dump in the brown sugar, salt, and butter. Mix well by hand.
Drop in the butter. You may need to mix by hand at first to avoid making a mess.
Crush the cookie to crumbs.
Bake for 30 minutes
Transfer the mixture into a baking pan. I used a large springform pan, but a regular pie pan will work great. Press the mixture out to form an even layer on the bottom and up the sides of the pan.
Combine all of the dry ingredients for the filling in a mixing bowl. Mix well.
Whisk in the melted butter. Mix well.
Whisk in the cream. Mix thoroughly.
Add the egg yolks and whisk until blended.
Spread the filling out in the crust. Smooth out the top with a spatula.
Preheat oven to 350ºF
Drop the temperature to 325ºF and bake for 20 minutes longer.
Whisk in the vanilla. Beat until smooth.