Irresistible, mind blowing, gooey sweetness. You really need to work on self control when this pie is around...
Preheat the oven to 180C, line a baking tray with the greaseproof paper.
Mix 60 g of butter with caster sugar and coconut sugar (reserve 1.5 tbsp of it for later)
Beat the mixture until light and fluffy.
Add egg, beat again until pale.
Add oats, flour, baking powder and salt. Beat until well combined.
Spread the mixture on the prepared baking sheet, pressing it down properly.
Bake for 17 min until golden. Leave to cool completely before doing the next step.
Crumble the oat cookie by hands. Add remaining 30 g of butter and reserved 1.5 tbsp coconut sugar.
Rub with your fingers until all well combined and wet.
Transfer crust to the tart/pie tin.
Press the cookie mix evenly to the bottom and up the sides.
Preheat the oven to 180C
Combine sugars, milk powder and salt.
Add melted butter and whisk it until fluffy
Add the cream, egg yolks and vanilla and whisk until well combined
Pour the filling into the crust and bake for about 30 min. You can notice bubbles forming on the surface, this is fine.
Reduce the temp to 160C and bake for another 20 min until top is golden brown. It may look as if it is burnt, but it is not.
Cool the pie for about 2 hours and then transfer to the fridge for another couple of hours (or overnight) before dusting with the icing sugar and stuffing your face.