Oatmeal Cream Pie Recipe

Preheat and prepare pan

Preheat the oven to 350°F (175°C). Lightly grease a 9-inch pie plate or tart pan and set aside.

Combine dry ingredients: In a large bowl, stir together the rolled oats, flour, brown sugar, granulated sugar, cinnamon, and salt until evenly mixed.

Add melted butter: Pour the melted butter over the oat mixture and mix with a spatula until the mixture is evenly moistened and holds together when pressed. If too dry, add 1 teaspoon melted butter at a time.

Form and blind-bake crust: Press the oat mixture firmly and evenly into the bottom and up the sides of the prepared 9-inch pie plate to form a compact crust about 1/4–1/2 inch thick. Line the crust with parchment and fill with pie weights or dried beans. Bake for 12 minutes, then remove weights and parchment and bake 6–8 minutes more until edges are golden and center set. Remove from oven and cool on a rack while preparing filling.

Warm milks: In a medium saucepan, combine whole milk and 1/2 cup heavy cream. Warm over medium heat until just steaming and small bubbles form at the edge (do not boil).

Mix dry and yolks: While milk warms, whisk together the granulated sugar and cornstarch in a bowl until no lumps remain. In a separate bowl, whisk the egg yolks lightly, then whisk a small portion (about 1/3 cup) of the warm milk into the yolks to temper them.

Cook custard: Slowly whisk the tempered yolks into the saucepan with the remaining milk. Continue to cook over medium-low heat, whisking constantly, until the mixture thickens and comes to a gentle boil (about 3–5 minutes). Boil gently for 30–60 seconds while whisking to cook out the cornstarch flavor, then remove from heat.

Finish filling: Immediately whisk in the 2 tablespoons butter, vanilla extract, and 1/8 teaspoon salt until the butter is melted and the custard is glossy. Pour the custard through a fine-mesh sieve into a clean bowl to remove any coagulated bits. Cover the surface with plastic wrap to prevent a skin from forming and chill until thick and cold, about 1.5–2 hours. Stir once or whisk briefly before using if slightly set.

Assemble: Once chilled, pour or spread the cream filling evenly into the cooled oat crust, smoothing the top with a spatula. Return to refrigerator while you prepare the whipped topping, at least 15 minutes.

Whip cream: In a chilled bowl, combine 1 cup heavy cream, powdered sugar, and 1/2 teaspoon vanilla. Using an electric mixer, beat on medium-high speed until soft peaks form. Do not overbeat; stop when peaks hold but are still glossy.

Top pie: Spread or pipe the whipped cream over the chilled cream filling in an even layer. Smooth with a spatula or create decorative swirls.

Garnish and chill: Sprinkle toasted oats and chocolate shavings over the whipped cream if using. Chill the assembled pie for at least another 1 hour (2–3 hours preferred) to allow flavors to meld and filling to set fully.

Serve: Remove from refrigerator 10 minutes before serving for easier slicing. Slice with a sharp knife wiped between cuts for neat slices. Store leftovers covered in the refrigerator for up to 3 days.