Preheat your oven to 375°F (190°C). In a bowl, blend together softened butter and brown sugar until creamy. Mix in the egg yolk and vanilla extract, followed by adding flour, rolled oats, and a pinch of salt. Press this mixture into a pie plate, chill for 30 minutes, then pre-bake for 12-15 minutes until golden.

In a saucepan, scald the milk and cream over medium-low heat until bubbles form around edges (about 5 minutes). In a bowl, whisk eggs, yolk, sugar, vanilla, nutmeg, cinnamon, and cloves. Gradually add milk mixture while whisking continuously to temper eggs.

Strain the custard mixture through a fine sieve, then pour into the warm crust. Bake in the oven at 325°F (163°C) for 40-55 minutes; edges should be set, center slightly jiggly.

Cool on a wire rack for about 2 hours. Afterward, refrigerate for at least 4 hours or overnight.

To make praline sauce, combine butter, brown sugar, corn syrup, pecans, salt, and cinnamon in a saucepan. Cook over medium heat for 3-5 minutes until bubbly. Stir in heavy cream and vanilla extract, then let cool slightly before drizzling over the pie.