Oatmeal Cream Pie Recipe
Oatmeal Cream Pie Recipe
Table of Contents
Oatmeal Cream Pie Recipe
Indulge in the nostalgic flavors of soft, chewy oatmeal cookies sandwiched together with a luscious, fluffy cream filling. This homemade oatmeal cream pie recipe is perfect for satisfying your sweet tooth while keeping the warmth of childhood memories alive. Ideal for parties, afternoon snacks, or as a delicious dessert, these pies are sure to become a favorite in your household.
Description
There’s something uniquely comforting about oatmeal cream pie Recipe. These iconic treats, often associated with childhood lunchboxes and snack breaks, are the perfect blend of hearty oats and sweet cream. Unlike store bought versions, this homemade oatmeal cream pie recipe ensures you’re using wholesome ingredients for a fresher, tastier result.
Each pie consists of two perfectly baked oatmeal cookies, soft and slightly chewy, flavored with brown sugar and a hint of vanilla. The filling is a rich, marshmallow based cream that adds the perfect amount of sweetness and smoothness to balance the texture of the cookies.
Whether you’re hosting a gathering, treating your kids, or simply indulging yourself, this oatmeal cream pie recipe is a surefire hit. And with step by step instructions, even novice bakers can achieve stunning results. Read on to discover the secrets to creating this classic dessert at home.
Ingredients
For the Oatmeal Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 cups quick oats
For the Cream Filling:
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable shortening
- 2 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 1 jar (7 ounces) marshmallow creme
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix the Wet Ingredients: In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Add Oats: Fold in the quick oats until evenly distributed.
- Scoop and Bake: Drop tablespoon sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 8-10 minutes, or until the edges are lightly golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Beat the Fats: In a medium mixing bowl, beat together the butter and shortening until smooth and creamy.
- Add Sweetness: Gradually add the powdered sugar, mixing well after each addition.
- Incorporate Vanilla and Marshmallow: Stir in the vanilla extract and marshmallow creme, beating until the filling is fluffy and smooth.
- Match the Cookies: Pair up cookies of similar size and shape.
- Spread the Filling: Spread a generous amount of the cream filling onto the flat side of one cookie. Top with another cookie, flat side down, to create a sandwich.
- Serve: Repeat with the remaining cookies and filling. Serve immediately or store in an airtight container for up to 3 days.
Notes
- Customization: Add a pinch of nutmeg or ginger to the cookie dough for a spiced flavor.
- Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Freezing: Freeze assembled pies for up to 2 months. Thaw at room temperature before serving.
- Gluten Free Option: Use gluten free oats and a 1-to-1 gluten free flour blend.
- Cream Alternative: Substitute marshmallow creme with whipped cream cheese for a tangier filling.
Oatmeal Cream Pie Recipe
Indulge in the nostalgic flavors of soft, chewy oatmeal cookies sandwiched together with a luscious, fluffy cream filling. This homemade oatmeal cream pie recipe is perfect for satisfying your sweet tooth while keeping the warmth of childhood memories alive. Ideal for parties, afternoon snacks, or as a delicious dessert, these pies are sure to become a favorite in your household.
Ingredients
- For the Oatmeal Cookies:
- 1 cup 2 sticks unsalted butter, softened
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 cups quick oats
- For the Cream Filling:
- 1/2 cup unsalted butter softened
- 1/2 cup vegetable shortening
- 2 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 1 jar 7 ounces marshmallow creme
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix the Wet Ingredients: In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Add Oats: Fold in the quick oats until evenly distributed.
- Scoop and Bake: Drop tablespoon sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 8-10 minutes, or until the edges are lightly golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Beat the Fats: In a medium mixing bowl, beat together the butter and shortening until smooth and creamy.
- Add Sweetness: Gradually add the powdered sugar, mixing well after each addition.
- Incorporate Vanilla and Marshmallow: Stir in the vanilla extract and marshmallow creme, beating until the filling is fluffy and smooth.
- Match the Cookies: Pair up cookies of similar size and shape.
- Spread the Filling: Spread a generous amount of the cream filling onto the flat side of one cookie. Top with another cookie, flat side down, to create a sandwich.
- Serve: Repeat with the remaining cookies and filling. Serve immediately or store in an airtight container for up to 3 days.
Notes
- Customization: Add a pinch of nutmeg or ginger to the cookie dough for a spiced flavor.
- Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Freezing: Freeze assembled pies for up to 2 months. Thaw at room temperature before serving.
- Gluten Free Option: Use gluten free oats and a 1-to-1 gluten free flour blend.
- Cream Alternative: Substitute marshmallow creme with whipped cream cheese for a tangier filling.
