Heat the oven at 180°C.

In a food processor, blend half of the Oat Cookie with the sugar and salt until it is broken down in a wet sand. Transfer in a bowl and add the melted butter and mix until well combined.

Using your fingers and the palms of your hand, move the mixture in a 10-inch pie dish and cover the pie dish evenly.

Now onto the filling: using a paddle attachment for your stand mixer, combine the sugars, milk powder, corn powder and salt on low speed until fully blended.

Add the melted butter and mix for 2-3 minutes, until all the ingredients are wet.

Now add the cream and vanilla and mix on low for a couple of minutes, or until the white streaks from the cream have disappeared.

Scrape down the sides of the bowl with a spatula, then add the egg yolks and mix them in just to combine, making sure no air gets in the mix.

Pour the mix in the pastry case to 3/4 full and bake for 15 minutes, with the pie becoming golden brown on top, but still very jiggly.

Open the oven door to get the temperature to drop to 170°C - this may take a few minutes, leave the pie in any way. Close the door once the temperature decreases and bake for a further 5 minutes.

The pie should now be jiggly just in the very centre, if not bake for a further 5 minutes or so.

Let the pie cool at room temperature and freeze the pie for at least 3 hours, or overnight - this is the signature technique to a perfectly executed pie.

Serve cold, with a dusting of icing sugar.