Every once in a while I get nostalgic and like to eat an oatmeal cream pie – you know, the ones that come in the little wrappers? I loved eating the little packaged snack cakes and cookies as a kid and want to find ways to make them at home without all of the extra additives and preservatives.
So I’m today I’m beginning a “Little Debbie Series” where I will re-create these little treats for the home cook. My kids are thrilled with the idea as you can imagine, and I think my neighbors are going to like it too since they are the recipients of the sweets I bake.
These pies are moist, chewy, and filled with a decadent buttercream – sweet, buttery, and melt-in-your-mouth perfect. Put one in a little package, and take it to work or stick it in your child’s lunchbox without an ounce of guilt. Now that’s my idea of a mid-day treat.
[amd-zlrecipe-recipe:317]
Buttercream Filling
Save RecipeIngredients
- 2 eggs
- 1/2 cup organic whole cane sugar or sucanat
- 1 teaspoons vanilla
- pinch of salt
- 2 sticks butter, softened, each stick cut into tablespoons
For the Filling:
Instructions
- In the bowl of a standing mixer whisk together, eggs, whole cane sugar, vanilla and pinch of salt. Set bowl over pot of simmering water. Whisk constantly until the mixture reaches 160 degrees, about 5 minutes. Beat egg mixture on medium-high with whisk attachment until light and billowy, about 5 minutes. Reduce the speed to medium and add butter one tablespoon at a time. When all of the butter is added it might look curdled, but keep mixing. Turn mixer on high and beat for 1 minute until light and fluffy.
- Spoon buttercream into a pastry bag with a large tip attached. (If you don't have a pastry bag, simply spoon the buttercream into a ziploc bag and snip one corner off of the bag.) Pipe about 2 tablespoons buttercream onto half of the cookies. Top the frosted cookies with another cookie to create a sandwich.
To assemble cookies:
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https://deliciouslyorganic.net/oatmeal-cream-pies/
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