We put the cookie into the food processor with the butter, sugar and salt. We're familiar with this because we've made graham cracker crust like this before and it actually tastes very similar. Erin's new co-workers thought it was graham cracker. When it all gets chopped up in the food processor, it seems that the oatmeal bits get lost or pulverized anyway.
We didn't use all of the crumbs but it took a little effort and time to get it tamped down into the pie tin with a spoon. It does look pretty doesn't it? Here's where our experience and this pie diverge. Instead of baking the crust for a little bit, it gets put aside, no pre-baking the crust.
The filling was prepared next. We mixed all of the dry ingredients together first including the milk powder, an ingredient we used here for the first time. This stuff is a little weird in that there are some clumps a little bigger than the rest. We hoped that they would dissolve in the heavy cream, vanilla, melted butter and 8 eggs! It did pretty well.
This recipe makes two pies so we split the mixture between the two tins. It's very custard like in consistency and color.
We baked them one at a time as the recipe instructed. The hard part here is that the gauge for when it's done is to see when it's barely jiggly. This calls for opening the oven and poking the side of the tin and visually measuring the seismic activity. Unfortunately this also means letting out the heat every time we tried to test it. This extended the heating time but quite a lot because we were still a little nervous about baking times after the Tres Leches Cake. We found that a better way to notice when it is done is when the filling just starts to bubble up. The LA Times noted that you'll be worried that your pie is undercooked but have faith, it's safe.
This is a picture of the pie after it had chilled overnight in the window sill in the morning light. They say to serve it chilled. Erin cut a piece out for Sara to have later and took the rest to work. She couldn't help but have a taste while cutting into it and felt the need for more shortly after. This pie is almost fictitiously delicious. Its very sweet but it has a slight saltiness to it that adds an intriguing dimension. It's true that it is not a pretty pie, nor is it for everyone. This pie, as with many baked goods is nowhere near the healthy side of the food spectrum but in moderation, it is way up there on the fantastic and scrumptious, perfect for a special occasion meter.
Here is the recipe:
btw Scant means a little less than. How much less than? We did not very much less than. Just don't use more than. Maybe the pies will turn into gremlins...
Oatmeal Cookie for the Crust