oatmeal creme pie recipe

Written BySheba G Updated On
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best oatmeal creme pie recipe

I’ve been making oatmeal creme pies for my family for years, and they’re always a hit. I love how the creamy filling and crunchy oatmeal crust come together in perfect harmony.

My kids can’t get enough of them, and I appreciate how easy they are to make in large quantities. The best part is that they’re relatively healthy, considering how much sugar they contain.

The oatmeal provides a good dose of fiber and the filling is made with low-fat cream. I’ve even served them at family gatherings and potlucks, where they’re always devoured quickly.

One of the things I love about oatmeal creme pies is how versatile they are – you can make them in mini form for parties or in large pies for special occasions. They’re also a great way to use up leftover cream or milk if you have it on hand.

The process of making them is straightforward, but it does require some patience – you need to let the filling chill in the fridge before assembling the pies. But trust me, it’s worth it in the end when you take that first bite and taste the perfect combination of flavors and textures.

Oatmeal Creme Pie

Oatmeal Creme Pie

4.8 from 1825 votes

Soft and chewy oatmeal cookies sandwich a fluffy vanilla creme filling. This homemade version of the classic snack cake is perfect for lunchboxes or an afternoon treat.

Prep Time20 mins
Cook Time12 mins
Resting Time0 mins
Total Time32 mins
Servings: 12Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Oatmeal Cookies

1 cup unsalted butter, softened
1 cup packed light brown sugar
1/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups old-fashioned rolled oats

For the Vanilla Creme Filling

1/2 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
2 to 3 tablespoons heavy cream

👨‍🍳Directions

1Preheat your oven to 350°F.
2Line two baking sheets with parchment paper to prevent sticking.
3In a large bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 to 3 minutes.
4Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
5In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
6Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined.
7Stir in the rolled oats with a spatula until evenly distributed.
8Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
9Bake for 10 to 12 minutes, until the edges are golden brown and the centers are set.
10Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
11While the cookies cool, make the filling.
12In a medium bowl, beat the softened butter with an electric mixer on medium speed until smooth.
13Gradually add the powdered sugar, beating on low speed until incorporated, then add the vanilla extract and 2 tablespoons of heavy cream.
14Beat on medium-high speed until light and fluffy, about 2 minutes, adding the remaining cream if needed for a spreadable consistency.
15Spread about 1 tablespoon of filling onto the flat side of one cookie.
16Top with another cookie, flat side down, and press gently to create a sandwich.
17Repeat with the remaining cookies and filling.
18Serve immediately or store in an airtight container.

🔧Equipment

Electric mixer
Large mixing bowls
Baking sheets
Parchment paper
Wire cooling rack
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 16g💛Saturated Fat: 10g❤️Cholesterol: 65mg🧂Sodium: 200mg🌾Total Carbs: 42g🥦Dietary Fiber: 2g🍬Sugars: 24g🥩Protein: 4g

📝Notes

For a more authentic texture, use old-fashioned rolled oats rather than quick oats. The filled pies can be stored in the refrigerator for up to 5 days, but bring to room temperature before serving for the best texture.

Watch Video Of How Oatmeal Creme Pie Works

To store these oatmeal creme pies, place them in a single layer in an airtight container. If you need to stack them, put parchment paper between each layer. They stay fresh at room temperature for up to five days. For longer storage, you can freeze the unfilled cookies for up to three months.

Just thaw them at room temperature, then fill and serve. To reheat, pop a cookie in the microwave for about 10 seconds. It makes the cookie soft and the filling a little melty. Serve them with a glass of cold milk for a classic treat.

They are also great crumbled over ice cream or used as a dessert sandwich with sliced bananas. This recipe is always a good idea for family gatherings. It is simple, reliable, and everyone loves it. I make them for holidays, picnics, and just because.

They never last long.

❓ Frequently Asked Questions About Oatmeal Creme Pie

Q1: What kind of oats do I need for this recipe?

A1: You’ll need rolled oats for this recipe. They’re also known as old-fashioned oats or regular oats.

Q2: Can I use any type of milk instead of low-fat cream?

A2: Yes, you can use any type of milk you prefer, but keep in mind that using whole milk will increase the calorie count.

Q3: How do I store oatmeal creme pies?

A3: Oatmeal creme pies can be stored in an airtight container at room temperature for up to three days or in the fridge for up to five days.

Q4: Can I make these pies without a food processor?

A4: Yes, you can make these pies by hand using a pastry blender or your fingers to mix the dough.

Q5: Why do oatmeal creme pies have such a short shelf life?

A5: Oatmeal creme pies have a short shelf life because the filling is dairy-based and can spoil if not stored properly.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts