Homemade Oatmeal Cream Pie
Homemade Oatmeal Cream Pie. Soft oatmeal cookies with brown sugar and molasses sandwich a fluffy creme filling. A chewy, homemade oatmeal creme pie!
Instructions
- Make Dough: Cream butter, brown sugar, and molasses. Add eggs and vanilla. Mix in flour, baking soda, salt, and oats.
- Bake: Scoop dough onto a parchment-lined sheet. Bake at 350°F (175°C) for 10–12 minutes. Let cool.
- Prepare Filling: Whip heavy cream until soft peaks. Add powdered sugar and vanilla. Mix until fluffy.
- Assemble: Spread filling between two cookies to make a sandwich.
- Assemble: Spread filling between two cookies to make a sandwich.
- Store: Keep in an airtight container for up to 7 days or freeze for longer storage.
Notes
- Rolled Oats vs Quick Oats: For the best chewy texture, use rolled oats. Quick oats can be used, but the cookies may turn out softer and less textured.
- Make Ahead: You can bake the cookies and prepare the cream a day in advance. Assemble just before serving for the freshest result.
- Storage: Store assembled pies in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week.
- Freezing Tip: Wrap individually in plastic wrap and freeze in an airtight container for up to 2 months. Thaw at room temperature before serving.
- Add-Ins: For extra flavor, mix in a pinch of cinnamon, chocolate chips, or a splash of almond extract into the dough.
- Filling Variations: Try adding marshmallow fluff, cocoa powder, or fruit puree to the cream for fun flavor twists.