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Oatmeal Cream Pie Pie

No, that's not a typo. Oatmeal Cream Pie Pie is a creamy, fluffy, grown-up version of the beloved Little Debbie Oatmeal Cream Pie snack. So, if you've ever wanted to serve a bunch of oatmeal cream pies straight outta the package but were afraid of what your friends would think, I've found an answer to your problem.

The crust of this pie is, you guessed it, oatmeal cookie! It is chewy, a little soft, a little crunchy, full of brown sugar flavors and popping with raisins. The cream filling is thick and custard-like and the topping is light and airy whipped vanilla cream. The best part? Only the crust requires baking and the rest only requires a couple bowls and a few whisks. Bada bing, bada boom.


Bowl #1

4 tablespoons [56 grams] butter, room temperature

1/4 cup [48 grams] vegetable shortening

1/2 cup [105 grams] light brown sugar

1/4 cup [55 grams] granulated sugar

Bowl #2

1 whole egg

1egg yolk

2 teaspoons vanilla

1 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon maple extract

Bowl #3

3/4 cup [115 grams] all-purpose flour

1 1/2 cup [170 grams] rolled oats

1 cup [115 grams] raisins

2 teaspoons dry milk powder, optional

On the sidelines:

Cream filling, recipe as follows

Whipped cream, store bought or homemade



In the first bowl, cream together the butter, shortening, and sugars for five minutes.


Add the second bowl into the mixture and continue to beat for a few more minutes.


Whisk together the dry ingredients in the third bowl and add into the cookie dough. Mix until just combined and thoroughly distributed.


Scrape the cookie dough into a standard 9-inch pie pan. Using your fingers, spread the dough evenly throughout the pie pan and up the sides. Freeze for 30 minutes.


Preheat the oven to 350 degrees. Remove the pie crust from the freezer and line with foil or parchment paper. Fill with dry beans or pie weights and bake in the preheated oven for 35-40 minutes.


Once cooled slightly, remove the dry beans or pie weights. Carefully peel away the foil or parchment paper. Place back in the oven for a few minutes to cook the top of the pie crust. Let cool.


Once the pie crust is completely baked and cooled, fill with the cream pudding and top with whipped cream. If making homemade whipped cream, use 1 cup of heavy cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla. Whip to stiff peaks.


Cream Filling

Bowl #1

One package of instant vanilla pudding

2 cups heavy cream


Whisk everything together for a minute. Chill in the fridge for 30 minutes to firm up.

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