Oatmeal Cream Pie Recipe

Preheat

Preheat oven to 350°F (175°C). Grease a 9-inch (23 cm) springform pan or pie dish lightly with butter and line the bottom with parchment if using a springform pan.

Combine the rolled oats, all-purpose flour, light brown sugar, kosher salt, and ground cinnamon in a medium bowl and whisk to distribute evenly.

Pour the melted butter over the dry mixture and stir with a spatula until the mixture is evenly moistened and holds together when pressed. Let sit 2 minutes to allow oats to soften slightly.

Press the oat mixture firmly and evenly into the bottom and about 1/2 inch up the sides of the prepared pan to form a compact crust. Use the bottom of a measuring cup for an even surface.

Bake the crust in the preheated oven until golden around the edges, about 12–15 minutes. Rotate once halfway through for even browning. Remove from oven and set on a wire rack to cool while you prepare the filling.

In a medium saucepan, whisk together the granulated sugar and cornstarch until no lumps remain.

Slowly whisk in the whole milk and heavy cream until smooth.

Place the saucepan over medium heat and cook, stirring constantly with a heatproof spatula or whisk, until the mixture comes to a gentle simmer and thickens — about 6–8 minutes. Do not let it scorch.

While the milk mixture heats, place the egg yolks in a medium bowl and whisk lightly. To temper the yolks, slowly ladle about 1/2 cup of the hot milk mixture into the yolks while whisking constantly to raise their temperature without scrambling.

Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture, whisking constantly. Return to medium-low heat and cook for 1–2 more minutes, stirring, until the custard is thick and coats the back of a spoon.

Remove the saucepan from heat and whisk in the cubed unsalted butter, vanilla extract, and the pinch of kosher salt until the butter is fully incorporated and the custard is glossy.

Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits for a silky texture. Cover the surface directly with plastic wrap to prevent a skin from forming and let cool for 10–15 minutes at room temperature, then chill in the refrigerator until just cool but still pourable, about 30–45 minutes.

When the custard is chilled slightly, pour it into the cooled oat crust and smooth the top with an offset spatula. Tap the pan gently on the counter to remove any air bubbles. Chill the pie in the refrigerator to set for at least 2 hours (longer — up to 4 hours — yields a firmer slice).

About 15 minutes before serving, chill a mixing bowl and the beaters in the freezer for 5–10 minutes for best whipping volume.

Pour the heavy whipping cream into the chilled bowl. Add the powdered sugar and vanilla extract. Beat on medium-high speed (with an electric mixer) until soft peaks form, about 2–3 minutes. Do not overbeat; stop when peaks hold but the cream is still glossy.

Spread or pipe the whipped cream over the set custard layer in an even layer. Return to the refrigerator for 10–15 minutes to settle if needed.

Sprinkle the toasted oats or chopped toasted pecans over the whipped topping. If desired, finish with a light sprinkle of flaky sea salt to balance sweetness.

Run a thin knife around the edge of the pan to loosen, then remove the springform ring (if used). Transfer the pie to a serving plate. For clean slices, chill at least 15 minutes after adding topping, and wipe your knife between cuts.

Store leftovers covered in the refrigerator for up to 3 days. The crust will soften slightly over time but remains tasty.