Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Make your flax egg by combining 1 tbsp of ground flax with 2 1/2 tbsp of water. Let it sit for 5 minutes while you continue working.
Beat oil and sugars in a bowl until well combined and fairly smooth.
Stir in flax egg.
Stir in flour, oats, and salt.
Pour the mixture onto the center of your baking sheet. Press out until it's about 1 inch thick. This is the cookie that will crumble to make your crust later.
Pop the cookie into the oven for 15 minutes.
When it comes out, let the cookie cool completely on a wire rack. (I just picked my parchment paper straight up off the tray and placed it on the rack). The cookie will harden while cooling.
Crumble the cookie into a medium bowl and add the other crust ingredients.
Rub between your fingers to make a crumbly mixture that stays together when you press it.
Grease your pie plate (mine was 9 inches).
Put the mixture into the pie plate and press firmly into the bottom and up the sides.
Preheat the oven to 315 degrees.
Go ahead and put your flax eggs together. It took longer for mine to set with 2 of them. This time, use 2 tbsp ground flax and 4 tbsp of water. Otherwise, your end product may come out a little soupy.
In a medium bowl, whisk together the sugars, soy milk powder, and salt.
Add the sunflower oil and whisk until combined.
Next, add the almond cooking milk, vanilla and flax eggs.
Finally, stir in the corn meal.
Pour the filling into the crust and pop into the oven. (Make sure to put a baking sheet below your pie to catch any spills!)
Bake for 30 minutes.
Crank up the temperature to 320 degrees and continue baking for 25 minutes. The top should be golden brown. The edges will be crisp, but the center will still be slightly jiggly.
Let it cool on a wire rack.
Chill uncovered overnight (or cheat and throw it in the freezer for a bit).
Serve with powdered sugar dusted over the top.