Pre-heat the oven to 190°C. For the oatmeal cookie crust, in a medium bowl, sift together the flour, baking powder, baking soda and salt. In a stand mixer, fitted with a paddle attachment, cream the butter, brown sugar and granulated sugar for about two minutes, until light and fluffy. Scrape down the sides, paddle and bottom of the bowl. With the mixer on a medium speed, add the egg and mix until it is completely incorporated. Add in the flour mixture and mix on a low speed to combine. Stir in the rolled oats by hand. Spread the mixture evenly on a 9x13 inch baking sheet and bake in the oven for twenty minutes, until golden brown and set.
Allow to cool for ten minutes and crumble the cooled cookie to use for the crust.
For the sticky lips crust, combine the cookie crumble, butter, brown sugar and salt in a food processor and pulse until evenly combined.
Divide the crust between two ten inch pie tins or square glass pie plates. Press the crust into each shell to form a thin, even layer along the bottom of the plate (and up the sides if using pie tins). For the filling, lower the oven temperature to 180°C.
In the bowl of a stand mixer, with the whisk attachment, whisk granulated sugar, brown sugar, salt and milk powder add the melted butter and mix to combine. Add the cream and vanilla and mix to combine. Add the egg yolks to the mixture and mix by hand, being careful to not incorporate air into the mixture. Divide the filling evenly between the two prepared crusts.
Bake the pies for fifteen minutes, rotate and drop the oven temperature to 160°C and bake for about ten minutes, until the filling is set, slightly jiggles and is golden brown.
Remove the pies and allow them to cool completely to room temperature. Then refrigerate the pies until they are well chilled. They are best served cold so that the filling is more gooey, however they can also be served at room temperature. Dust with icing sugar before serving.
Recipe courtesy of Giselle Pinto