Momofuku Milkbar's "Crack Pie"

OAT COOKIE CRUST
Nonstick vegetable oil spray
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature, divided
5 1/2 tablespoons (packed) golden brown sugar, divided
2 tablespoons sugar
1 large egg
3/4 cup plus 2 tablespoons old-fashioned oats
1/2 cup all purpose flour
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon (generous) salt
 
FILLING
3/4 cup sugar
1/2 cup (packed) golden brown sugar
1 tablespoon nonfat dry milk powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted, cooled slightly
6 1/2 tablespoons heavy whipping cream
4 large egg yolks
1 teaspoon vanilla extract
Powdered sugar (for dusting) 

OAT COOKIE CRUST
Preheat oven to 350°F. Line 13x9x2-inch metal baking pan with parchment paper; coat with nonstick spray. Combine 6 tablespoons butter, 4 tablespoons brown sugar, and 2 tablespoons sugar in medium bowl. Using electric mixer, beat mixture until light and fluffy, occasionally scraping down sides of bowl, about 2 minutes. Add egg; beat until pale and fluffy. Add oats, flour, baking powder, baking soda, and salt and beat until well blended, about 1 minute. Turn oat mixture out onto prepared baking pan; press out evenly to edges of pan. Bake until light golden on top, 17 to 18 minutes. Transfer baking pan to rack and cool cookie completely.
Using hands, crumble oat cookie into large bowl; add 3 tablespoons butter and 1 1/2 tablespoons brown sugar. Rub in with fingertips until mixture is moist enough to stick together. Transfer cookie crust mixture to 9-inch-diameter glass pie dish. Using fingers, press mixture evenly onto bottom and up sides of pie dish. Place pie dish with crust on rimmed baking sheet.
 
FILLING
Position rack in center of oven and preheat to 350°F. Whisk both sugars, milk powder, and salt in medium bowl to blend. Add melted butter and whisk until blended. Add cream, then egg yolks and vanilla and whisk until well blended. Pour filling into crust. Bake pie 30 minutes (filling may begin to bubble). Reduce oven temperature to 325°F. Continue to bake pie until filling is brown in spots and set around edges but center still moves slightly when pie dish is gently shaken, about 20 minutes longer. Cool pie 2 hours in pie dish on rack. Chill uncovered overnight. DO AHEAD Can be made 2 days ahead. Cover; keep chilled.
Sift powdered sugar lightly over top of pie. Cut pie into wedges and serve cold.

Basil-Parmesan Chicken Salad with Apples

The addition of basil, apples, arugula, and Parmesan makes this chicken salad out of the ordinary, and opting for an already-cooked rotisserie chicken means it's also fast to prepare. The arugula lends peppery notes; the basil brings in sweetness and a slight hint of anise; the apples add tart flavor and crisp texture; and the Parmesan finishes it with just the right salty richness. Shredding the meat (rather than dicing it or slicing it into smooth-sided chunks) means there are plenty of nooks and crannies to hold the dressing giving the whole salad a boost in flavor. Be sure to add the baby arugula just before serving as a dressing will wilt the greens if left to sit too long.

1 cup mayonnaise
1/2 cup fresh basil leaves
1 ounce Parmesan cheese, grated (1/2 cup)
2 tablespoons lemon juice
2 garlic cloves, peeled
1 (2 1/2 pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
4 celery ribs, sliced thin
2 Granny Smith apples, cored and cut into 1/2-inch chunks
4 ounces (4 cups) baby arugula

Process mayonnaise, basil, Parmesan, lemon juice, and garlic in food processor until smooth and pale green, about 10 seconds.

Combine chicken, celery, apples, and mayonnaise mixture in large bowl. Gently toss arugula into chicken salad and season with salt and pepper. Serve.