BEST Homemade Oatmeal Creme Pie

The BEST Homemade Oatmeal Creme Pie recipe takes the classic lunch box Little Debbie’s Oatmeal Cream Pies and turns it into a huge, epic dessert. Spiced oatmeal cake layers are sandwiched with fluffy white filling that will bring back those childhood memories!

If you are a fan of Little Debbie oatmeal cream pies, you will not believe how much this cake nails all the flavors only SUPER SIZED! A giant creme pie with soft, gingerbread oatmeal cake and copycat filling will make you feel like you have gone to lunch box dessert heaven! 

Ingredients Needed

This recipe uses a simple list of ingredients to make a special dessert or birthday cake. The cake bakes in minutes and with no frosting to deal with, you can be slicing into a dream come true in no time!

Oatmeal Cake Layers:

• Quick Cooking Oats – Use quick cooking instead of old fashioned rolled oats for best texture.
• Unsalted butter, softened
• Sugar
• Brown sugar
• Eggs, room temperature
• Dark Molasses
• Vanilla extract
• Flour – For gluten free version, I recommend using Cup4Cup gluten free flour
• Baking soda and baking powder
• Cinnamon
• Ground Cloves

Filling:

The egg white is mixed with powdered sugar and heated over gently simmering water to safely pasteurize it.

• Egg white
• Powdered sugar
• Heavy cream – Half and half or milk may be substituted, but you may lose some of the fluffiness.
• Vanilla extract – Clear extract is recommended for pure white filling, but not necessary.
• Shortening – Use white vegetable shortening instead of butter flavored.

How To Make a Homemade Oatmeal Creme Pie

1. Begin by stirring together oats with boiling water to soften. Set aside to cool slightly.
2. In a large bowl beat together softened butter with sugars until pale, light and fluffy. Add the eggs, molasses, and vanilla and mix well.
3. To the creamed butter mixture add the dry ingredients – flour, baking soda, baking powder, salt, cinnamon, and ground cloves.
4. Add the slightly cooled oatmeal mixture and beat until well combined. The batter will be very thick.
5. Bake the cookie cake layers until a toothpick inserted in the middle comes out clean. Turn onto wire racks to cool completely.

Oatmeal Cream Pie Filling

If you are familiar with another old school snack cake favorite, Ding Dong Cake or gluten-free whoopie pies, you know I’m very particular when it comes to copycat recipes. I wanted the creme pie filling to taste exactly like the Little Debbie’s version– light, sweet, and airy instead of creamy and gooey using cream cheese or marshmallow.

When slathered between two soft molasses oatmeal cakes it is Oatmeal Creme Pie Cake perfection. Pinky swear. 

1. Use a heatproof bowl to whisk together egg white with 1/2 cup powdered sugar. Place the bowl of a small amount of gently simmering water, being careful to not touch the bottom of the bowl directly to the water.
2. Whisk until the egg white mixture is hot to the touch. If you have an instant read or candy thermometer, it should read 140°F.
3. Remove bowl from heat and beat in remaining powdered sugar, heavy cream, and vanilla extract.
4. Beat in shortening on high until very light and fluffy, about 4 minutes.

Gluten Free Oatmeal Creme Pies

Unfortunately Little Debbie does not offer a gluten free version of their famous snack cakes. Luckily, this recipe is completely gluten free adaptable!

When substituting gluten free flour in the recipe, it may need a few minutes longer to bake. Also, do not be afraid of overmixing. While regular baked goods can become tougher with over-mixing, gluten free baked goods benefit from it because it relaxes and hydrates the starches.

What Kind of Oatmeal Should I Use? 

Typically baked goods, like Oatmeal Raisin Cookies, use old fashioned rolled oats for a hearty, rustic texture. Since I wanted this recipe to replicate the delicate, soft Little Debbie cookie, quick oats are used for a finer texture.

If you are making a gluten free oatmeal cream pie, be sure to use certified gluten free oats, which have been processed on dedicated equipment not contaminated with wheat ingredients.

Make Ahead / Freezer Friendly

Oatmeal Cream Pies are both make-ahead and freezer friendly. The cake layers and filling may be prepared ahead of time and stored separately or assembled at room temperature up to 3 days. Make sure to securely wrap cakes individually or cover, if assembled.

I don’t recommend refrigerating because it dries out the cake and causes the filling to harden and solidify. If you need to store the cake longer than 3 days it may be frozen.

To freeze, bake and cool cake layers completely, then wrap each layer with plastic wrap. Store wrapped layers in ziplock freezer bags for double protection. Freeze the filling in an airtight container.

Alternatively, the cake may be assembled and frozen up to 3 months. Be sure to wrap securely for protection against ice crystals forming.

Storing Little Debbie’s Oatmeal Creme Pie Cake

Store any leftovers at room temperature, securely wrapped, rather than refrigerating. Refrigeration will dry out the cake and solidify the filling. The cake will stay good up to three days at room temperature.

If you have some freakishly strong willpower and manage to still have cake leftover after three days, slice remaining pieces and freeze. Thaw at room temperature for 1-2 hours.

Best Tips for Making Oatmeal Creme Pie

• Plan on allowing enough time for the oats and boiling water to cool before mixing with cake ingredients.
• If you have an instant read or candy thermometer, the egg white / powdered sugar mixture should read 140°F.
• Half and half or milk may be substituted for the heavy cream in the filling, but you may lose some of the fluffiness.
• Store leftovers at room temperature. Do not refrigerate or the filling will solidify.
• If making filling ahead of time, leave covered, or in an airtight container, at room temperature.
• For giant cookie layers instead of cake layers, scroll down, below recipe card, for my original Little Debbie Oatmeal Cream Pie recipe.
• Instead of cake turn this recipe into whoopie pies or a cupcake version, using the filling as frosting.

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step-by-step web story instructions for this recipe!

More Decadent Dessert Recipes 

• Almond Joy Cake
• Homemade Lemon Coconut Cake
• Baked Alaska
• Snickers Pie
• Peanut Butter Chocolate Cake

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