Crack Pie

Preheat oven to350°F. Line 13 x 9 x 2-inch metal bakingpan with parchment paper; coat withnonstick spray.

Combine 6 tablespoonsbutter, 4 tablespoons brown sugar, and2 tablespoons sugar in medium bowl.Using electric mixer, beat mixture untillight and fluffy, occasionally scrapingdown sides of bowl, about 2 minutes.

Add egg; beat until pale and fluffy.

Addoats, flour, baking powder, baking soda,and salt and beat until well blended,about 1 minute. Turn oat mixture out ontoprepared baking pan; press out evenly toedges of pan.

Bake until light golden on top,17 to 18 minutes.

Transfer baking pan torack and cool cookie completely.

Using hands, crumble oat cookie intolarge bowl; add 3 tablespoons butter and1 1/2 tablespoons brown sugar. Rub in withfingertips until mixture is moist enough tostick together.

Transfer cookie crust mixtureto 9-inch-diameter glass pie dish. Usingfingers, press mixture evenly onto bottomand up sides of pie dish.

Place pie dish withcrust on rimmed baking sheet.

Position rack in center of ovenand preheat to 350°F.

Whisk both sugars,milk powder, and salt in medium bowlto blend.

Add melted butter and whiskuntil blended.

Add cream, then egg yolksand vanilla and whisk until well blended.

Pour filling into crust.

Bake pie 30 minutes(filling may begin to bubble). Reduce oventemperature to 325°F. Continue to bake pieuntil filling is brown in spots and set aroundedges but center still moves slightly whenpie dish is gently shaken, about 20 minuteslonger. Cool pie 2 hours in pie dish on rack.Chill uncovered overnight. DO AHEAD: Canbe made 2 days ahead. Cover; keep chilled.

Sift powdered sugar lightly over top ofpie.

Cut pie into wedges and serve cold.