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Creamy Oatmeal Cream Pie Copycat Recipe with Easy Homemade Marshmallow Fill

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A nostalgic and indulgent homemade oatmeal cream pie featuring chewy oatmeal cookies and a fluffy, homemade marshmallow filling. Perfect for cozy gatherings and easy weekend baking.

Ingredients

Scale
  • 1 1/2 cups old-fashioned rolled oats
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 1 tablespoon molasses (optional but recommended)
  • 2 large egg whites, room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup light corn syrup
  • 1/4 cup water
  • Pinch of cream of tartar
  • 1 teaspoon vanilla extract or vanilla bean paste

Instructions

  1. Prep the dry ingredients: In a medium bowl, whisk together rolled oats, all-purpose flour, baking soda, ground cinnamon, and salt. Set aside.
  2. Cream the butter and sugars: Using a mixer, beat softened unsalted butter with light brown sugar and granulated sugar until light and fluffy.
  3. Add wet ingredients: Beat in the large room-temperature egg and vanilla extract or vanilla bean paste until combined. Add molasses if using.
  4. Combine and chill the dough: Gradually fold the dry ingredients into the wet mixture using a spatula until just combined. Cover and chill in the fridge for 15 minutes.
  5. Shape and bake cookies: Preheat oven to 350°F. Scoop tablespoon-sized balls of dough onto parchment-lined baking sheets, flatten slightly, and bake for 15-18 minutes until edges are golden and centers set but soft. Cool completely on wire racks.
  6. Make the marshmallow filling: Beat egg whites with cream of tartar until soft peaks form. Heat granulated sugar, light corn syrup, and water in a saucepan to 240°F. Slowly pour hot syrup into egg whites while beating on high speed. Continue beating until thick, glossy, and cooled to room temperature. Beat in vanilla extract.
  7. Assemble the pies: Spread or pipe marshmallow filling onto the flat side of one cookie, sandwich with another cookie, and press gently.
  8. Rest and serve: Let assembled pies sit for 10-15 minutes to set the filling. Serve at room temperature.

Notes

Use old-fashioned rolled oats for best texture; quick oats are not recommended. Corn syrup can be substituted with golden syrup or honey but may affect texture. Chill dough to maintain cookie shape and chewy texture. Avoid overbaking cookies to keep centers soft. If marshmallow filling is too soft, refrigerate briefly before assembling. Store pies in airtight container at room temperature up to 3 days or freeze up to 1 month.

Nutrition

Keywords: oatmeal cream pie, homemade marshmallow filling, copycat recipe, chewy oatmeal cookies, dessert, easy baking, nostalgic treat

Find it online: https://bitefuljoy.com/creamy-oatmeal-cream-pie-copycat-recipe-with-easy-homemade-marshmallow-fill/