Author Notes
Everything I love about those plastic wrapped Little Debbie snacks is taken up a few notches and incorporated into this decadent pie that’s classy enough to eat in public, yet trashy enough to still be delicious..woo-hoo! —Amy@ohbiteit.com
Ingredients
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4
single Little Debbie Oatmeal Cream Pies for garnish
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1
sheet of frozen pie crust
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4
eggs
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1 cup
sugar
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2 tablespoons
all purpose flour
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1 teaspoon
ground cinnamon
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1/4 teaspoon
salt
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1 cup
light corn syrup
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1/4 cup
melted butter
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1 teaspoon
vanilla
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1 cup
quick cooking Oatmeal
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1 cup
powdered sugar
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1
12-oz container of whipped white frosting
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1
7 oz container of Jett Puffed marshmallow fluff
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1 teaspoon
heavy cream/half-n-half
Directions
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Place the pie crust into your pie pan and crimp the edges. My edges are ugly “rustic”..lol!
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Unwrap the Oatmeal Cream Pies and cut each of them into 9 pieces and set aside. I may or may not have eaten some of my cut up pieces.
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In a med. bowl, beat the eggs until frothy.
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In a small bowl, combine the sugar, flour, cinnamon and salt..add into the eggs and mix well.
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Stir in the corn syrup, melted butter, and vanilla.
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Mix in the Oatmeal until fully incorporated.
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Pour it into the pie shell.
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Bake for about 45 minutes, or until the pie is golden & firm. The smells that this pie creates in your kitchen are incredible!
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Let the pie cool COMPLETELY before you add the frosting! The Oatmeal become this sticky, nutty & chewy top crust..ahhmazing! You could totally eat it like this…if you had to!
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While it’s cooling, make the frosting!
In a med. bowl add the powdered sugar, frosting, fluff and heavy cream. With a hand mixer, mix on low speed, until it’s blended, thick and smooth!
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Top the cooled pie with a nice thick layer of the frosting..don’t be shy!
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Stud that pure white frosting with all of the Oatmeal Cream Pie pieces!
Slice a big warm, hearty serving!
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Open wide..and enjoy the richest, creamiest, & yummiest treat ever to not be individually wrapped!
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