This homemade oatmeal cream pie recipe, which has a delightful creamy filling between two chewy, soft oatmeal cookies, is far superior to store-bought oatmeal pies. It is quite simple to prepare from scratch and has a very pleasing taste.
This recipe for oatmeal cream pie will transport you back to your delectable early years. They are nostalgic and bursting with taste. These little treats, consisting of perfectly soft and supple oatmeal cookies surrounded by a sweet center, are ideal for dessert or snacks.
Items Required to Prepare This Recipe
These oatmeal cream pies, made with items you most likely already have in your kitchen, are always satisfying. You’ll want to often make these oatmeal cookie cream pies from scratch for any occasion because they will melt in your mouth.
- Oats: To prepare the oatmeal cream pie, you will need quick oats. Steel-cut or traditional rolled oats produce a different texture and require a longer baking time.
- Butter: Choose unsalted butter instead of salted butter. The butter should be soft enough that when you press your finger into it, a dent is left. It should also be at room temperature. Creaming it will be difficult if it’s cold.
- Sugar: This recipe requires both white and dark brown sugar. While dark brown sugar imparts a caramelized flavor, white sugar contributes sweetness and structure. For optimal flavor, use dark brown sugar instead of light brown sugar. The addition of brown sugar also maintains the soft center of the cookies.
- Molasses: This ingredient gives the recipe its distinctive oatmeal cream pie flavor and keeps the cookies chewy and moist.
- Confectioners’ Sugar: Don’t replace powdered sugar with another type when using confectioners’ sugar. The fine powder will produce the smooth cream filling. This sugar may alternatively be marketed as powdered sugar or icing sugar.
- Heavy Cream: Adding heavy cream will lighten, fluff, and enhance the flavor of the filling.
Recipes for Oatmeal Cream Pie
- Combine the flour, oats, baking soda, and cinnamon in a large bowl.
- Just until creamy, whisk the butter in a large mixing bowl. Stir in the salt, molasses, and sugars. Beat until fluffy and light at a medium speed.
- Beat the egg and vanilla until thoroughly blended.
- Add the flour mixture gradually while running the mixer on low speed, mixing until incorporated.
- Scoop the dough onto the lined cookie sheets, separating each by approximately 2 inches, using one ½-tablespoon scoop. Bake for ten minutes, one sheet at a time. Allow it to cool completely before moving it to a wire rack.
- Beat the butter and salt in a large mixing basin until light and fluffy. Gradually add the cream and sugar while running the mixer on low speed. Beat until frothy on medium speed after adding the vanilla.
- Mound the filling onto half of the cookies’ bottoms.
- To complete each oatmeal cream pie, place another cookie on top.
Storing Guide
Keep your homemade oatmeal pie refrigerated in an airtight container for up to three days.
Allowing homemade oatmeal cream pies to lie at room temperature for approximately an hour before serving will enhance both the flavor and texture of the filling.
Pro Suggestions for Preparing This Dish
- To achieve perfectly round cookies, use a big (3–4 inch) round cookie cutter to shape the cookies as soon as they come out of the oven.
- To make precisely even cookies, we use a cookie scoop. For this recipe, a cookie scoop-sized #40 works perfectly. To make the pies, pair cookies of comparable sizes together if yours are a different
- The filling can be piped into oatmeal cream pies using a piping bag for a uniform distribution.
- Spreading the filling to the bottom of the cookies could cause it to squish out the sides when the top cookies are pressed on.
Conclusion
Oatmeal cream pie is a popular, tasty, and nostalgic dessert. You can still eat it in moderation as part of a balanced diet, even though their high sugar and calorie content may make them less healthy. It is one of the most popular dishes out there.