Best Oatmeal Cream Pie Recipes

LITTLE DEBBIE OATMEAL CREAM PIE

Steps:

• In large bowl, cream margarine, sugars, molasses, vanilla, and eggs.
• Combine flour, salt, baking soda, and cinnamon.
• Add to the creamed mixture; mix in the oats.
• Drop dough by TBSP on ungreased sheets.
• Bake at 350°F.
• Bake for 10-12 minutes,or until just starting to brown around the edges.
• They will look moist; don't overcook.
• While the cookies bake prepare the filling.
• In small bowl, dissolve the salt in the hot water.
• Allow this to cool.
• Combine marshmallow cream, shortening, powdered sugar, and vanilla in med bowl; mix on hi until fluffy.
• Add the cooled salt water and mix well.
• Spread filling on flat side of one cookie, press 2nd cookie on top.

OATMEAL PIE WITH CREAM CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the cream cheese, white sugar, and 1 tablespoon vanilla extract in a bowl and blend until creamy. Spread the mixture into the bottom of the pie crust. Whisk together the eggs, corn syrup, brown sugar, butter, flour, and 1 tablespoon vanilla extract in a separate bowl until combined; stir in the rolled oats. Pour the mixture over the cream cheese layer in the pie crust.
• Bake in preheated oven until center is set, about 60 minutes. Allow to cool before serving.

OATMEAL CREAM PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine 1 cup plus 2 tablespoons quick-cooking oats, 1 cup plus 2 tablespoons coconut flakes, sugar, 1/2 cup plus 1 tablespoon corn syrup, 1/2 cup plus 1 tablespoon maple syrup, eggs, milk, butter, and vanilla extract in a large bowl; beat with an electric mixer until smooth.
• Pour oat mixture into the pie shell.
• Bake in the preheated oven until crust is golden, about 15 minutes. Reduce oven temperature to 325 degrees F (163 degrees C). Continue baking until center is set, about 30 minutes.

OATMEAL COOKIE ICE CREAM PIE

Steps:

• In a medium bowl, combine oats, almonds, 3 tbsp of the brown sugar, flour and melted butter; toss thoroughly.
• Press evenly into 9-inch pie plate that has been lightly coated with non-stick cooking spray.
• Bake in 375° oven for 12-14 minutes until lightly browned.
• Coat bottom of metal measuring cup with non-stick cooking spray; use bottom of cup to press crust evenly into pie plate.
• Cool completely on wire rack.
• Fill crust with ice cream; freeze until firm.
• Just before serving, toss berries with remaining 2 tbsp brown sugar and vanilla.
• Arrange over top of pie.

CHOCOLATE OATMEAL CREAM PIE FOOTBALLS - SHUGARY SWEETS

Steps:

• In large bowl, beat Crisco, brown sugar, granulated sugar, molasses, vanilla and eggs. Add flour, salt, baking soda, cocoa and cinnamon. Mix in the oats.
• Drop by ONE tablespoon onto a parchment lined cookie sheet (shape into an oval).
• Bake 7-8 minutes in a 350 degree oven, until just starting to brown around the edges. DON'T OVERCOOK! Pinch edges of cookies into a football shape if they have rounded too much.
• After cookies have cooled, combine hot water with salt and mix until salt is dissolved. In large bowl, beat marshmallow fluff with Crisco, powdered sugar and vanilla. Beat on high until fluffy.
• Add in salt water and mix until well combined. Spread filling on one cookie and press second cookie on top.
• Using melted chocolate, spoon into a ziploc bag, snip off the corner, and pipe onto cookie to look like laces on a football.
• Allow to set about ten minutes. Enjoy!