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Mini Green Bean Casserole Pies tuck everything you love about the classic side dish into a flaky, handheld bite. They’re a fun, playful way to bring something familiar – yet a little unexpected – to your holiday table. This is what happens when a baker gets to plan Thanksgiving dinner: everything ends up in or […] LEGGI TUTTO
Pecan Pie Bars combine a buttery shortbread crust with a gooey, caramelly-pecan filling for the ultimate easy holiday treat. Perfect for holidays or anytime you crave pecan pie without the hassle. It may seem a touch early, but I’m already testing, perfecting, and publishing new recipes for the big fall and winter holidays. Thanksgiving and […] LEGGI TUTTO
Fruity Pebbles Ice Cream Pie is the coolest way to eat cereal this summer – crunchy, creamy, and filled with layers of ice cream and nostalgia. August is one of the hottest months in the South, and while we’re all dreaming of brisk fall temperatures, it’s nice to keep cool with a fun, frosty treat. […] LEGGI TUTTO
Mini Berry Galettes are the ultimate quick summer dessert! These rustic French free-form pies are easier to make than traditional pie, and bursting with juicy berries in a flaky, golden crust. Over the years of baking and sharing desserts at gatherings, I’ve noticed one thing: fruit desserts always steal the show. They’re the most complimented, […] LEGGI TUTTO
This No-Bake Strawberry Lime Ritz Cracker Dessert is a sweet, creamy, layered treat perfect for summer gatherings. Easy, refreshing, and crowd-pleasing! Last year, I stumbled upon J. Kenji López-Alt’s on Food52 and immediately bookmarked it for summer. It had everything I love in a warm-weather dessert with bright citrus, sweetened condensed milk, and a salty-sweet […] LEGGI TUTTO
Homemade Oatmeal Cream Pies take the classic Little Debbie snack cake to a whole new level! Two chewy, brown sugar-oat cookies surround a cream filling that’s sweet and irresistibly fluffy.
Who doesn’t love an oatmeal cream pie? My dad sure does. It’s his absolute favorite snack cake. For his 80th birthday last year, we gave out little boxes of his favorite treats as party favors: popcorn, candy bars, and of course, Little Debbie Oatmeal Cream Pies.
I’ve been meaning to try a scratch made version for ages. And let me tell you, I’ve been missing out! This homemade version is irresistibly chewy and soft, with a fluffy cream filling that’s just the right amount of sweet. Better late than never, right? I can’t wait to surprise my dad with these.
Did you know that Little Debbie Oatmeal Cream Pies were the very first snack cake sold under the Little Debbie brand? The recipe was created in 1960, and with its soft, chewy oatmeal cookies and sweet, creamy filling, it quickly became a nationwide favorite.
My version is much like the original, but with a little more oat texture and a touch of cinnamon flavor. These are so perfect for fall – and they’re lunchbox friendly! Or, save them for an after-school snack. You can’t beat a chewy oatmeal cream pie with a glass of cold milk.
Make the Oat Cookies
First, get those dry ingredients together. You’ll need all-purpose flour, baking soda, baking powder, salt, cinnamon and – get this – cocoa powder (really!). Whisk together well.
When I researched and tested recipes to make my own version, the cookies made with cocoa powder had no detectable chocolate flavor. But rather, an earthier deep flavor and golden caramel color. The cookies without cocoa powder were not as flavorful and the color was too pale. Trust me – that little touch of cocoa makes a big difference!
Wet Ingredients
Start with melted butter, light brown sugar, vanilla extract, 1 large egg and 1 egg white; combine them with an electric hand mixer in a big mixing bowl.
Mix the Batter
Once the mixture is smooth, add in the dry ingredients all at once.
Mix until a consistently smooth batter forms.
Stir in the Oats
Add in the oats and stir in by hand. You can use quick cooking oats or rolled oats. Regular rolled oats will have more texture, which I like best. But you can use whatever you have on hand.
At this stage, let the batter rest for 5-7 minutes. You’ll notice that it will thicken quite a bit. This makes the batter more scoop-able.
Scoop the Dough
I recommend using a cookie scoop for this. Or, portion the dough by the 2.5 tablespoons (approx.). Place the dough balls – well spaced (this is important) – onto large parchment-lined cookie sheet. The cookies will spread quite a bit so give ’em room to grow.
Bake for 9-11 minutes. Mine were done at 10 minutes, but the best way to gauge doneness is to keep a sharp eye on them. The cookies should look golden at the edges, craggy on top, and just slightly under baked in their centers. They’ll be super soft just out of the oven, so let them firm up on the baking sheet as they cool, about 5-7 minutes.
Make the Cream Filling
It seems to be the overall consensus that, when attempting a duplicate Little Debbie cream pie filling, that vegetable shortening provides the most accurate end result. But I didn’t do that. Yes, shortening is more shelf-stable. But these homemade pies are not making long treks on delivery trucks. So you’ll be safe to use real butter. And it just tastes better!
In the bowl of an electric mixer, place softened butter and confectioners’ sugar. Beat until lightened in color and fluffy. Then, add in 2-3 tablespoons of heavy cream. This lightens the filling even further.
Spread or pipe the filling onto the flat size of one cookie at top with another. This is where the virtues of the cookie scoop come into play – it’s easy to find matching tops and bottoms because they are all pretty much the same size.
You can adjust the filling to your taste – spread on a little or a lot. I prefer a modest serving, just like the filling-to-cookie ratio in classic Little Debbie pies.
I really just want to take a stack of these with a thermos of coffee on a fall picnic. Seems the best activity to do while watching leaves sail on the wind. Enjoy!
Related recipe: Pumpkin Oatmeal Creme Pie Trifle
Homemade Oatmeal Cream Pies
Heather Baird
For anyone who grew up with a love for Little Debbie’s Oatmeal Creme Pies, you’re sure to love this homemade version. Inspired by the classic snack cake, these soft sandwiches are made with two chewy, brown sugar and oat-filled cookies that sandwich fluffy homemade cream filling. You can use both rolled oats or quick cooking oats in this recipe. I prefer rolled oats, which give the cookies a little more texture.
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Prep Time 25 minutes minsCook Time 12 minutes mins20 minutes resting/cooling 20 minutes minsTotal Time 57 minutes mins
Course DessertCuisine American
Servings 14 snack cakes
Equipmentlarge cookie sheetsparchment paperElectric mixer
Ingredients US CustomaryMetric Oatmeal cookies1 1/4 cups all-purpose flour3/4 teaspoon baking soda3/4 teaspoon baking powder1/2 teaspoon fine grain sea salt3/4 teaspoon ground cinnamon2 teaspoons unsweet cocoa powder10 tablespoons unsalted butter melted1 1/4 cups light brown sugar1 large egg1 egg white1 teaspoon vanilla extract1 1/4 cup rolled oats or quick cooking oatsCream filling1 cup unsalted butter at room temperature2 cups confectioners’ sugar2-3 tablespoons heavy cream1 teaspoon vanilla extract
Instructions Oatmeal cookiesPreheat the oven to 350°F. Line one or more large cookie sheets with parchment paper.In a large mixing bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and cocoa powder. Whisk well to combine.In the bowl of an electric mixer, add the butter, brown sugar, egg, egg white, and vanilla extract. Beat until smooth and consistently caramel colored throughout. Add the flour mixture to the wet mixture. Beat until well combined.Add the oats to the bowl; fold in by hand with a rubber spatula. When the oats are well dispersed throughout the batter, let it rest for 5-7 minutes at room temperature. As the batter rests it will firm enough to scoop into balls.Use a cookie scoop to portion out the batter, or use a tablespoon to scoop about 2.5 tablespoons of batter into mounds, widely spaced, onto the prepared cookie sheets. Be sure to give these cookies plenty of room, because they will spread.Bake for 9-11 minutes or until golden around the edges and just slightly underdone in their centers. Cookies will be very soft when first taken out of the oven. Cool on the pan(s) for 5-7 minutes, or until the cookies are firm enough to move. You can also let the cool on the pans completely, or cool on wire racks.Cream fillingIn the bowl of an electric mixer, place the butter and confectioners’ sugar. Beat until lightened in color and well combined. Add heavy cream 1 tablespoon at a time; beat until light fluffy. Mix in the vanilla extract.Transfer the cream filling to a piping bag, and pipe onto half of the cookies. Or, spoon and spread cream filling onto half the cookies. Top each filled cookie with another cookie.Store assembled snack cakes between waxed paper in airtight containers, or package individually in small zip-top bags for lunchbox or after school snacks.
NotesWhat to expect: These homemade oatmeal cream pies are made with two chewy brown sugar and oat cookies with craggy tops, golden edges, and a soft, tender center. Each bite offers a balance of texture. Sandwiched between them is a vanilla cream filling, made even lighter and fluffier by whipping in tablespoons of heavy cream. The filling is rich and sweet, so you can adjust how much you add based on your taste—spread just a thin layer for a more balanced sweetness, or pile it on thick for an extra indulgent treat.
Keep an eye out during baking: The best way to gauge doneness is to keep a sharp eye on them. The cookies should look golden at the edges, craggy on top, and just slightly under baked in their centers. Since portioning dough and baking temps can vary from baker to baker – keep under close watch.
Keyword brown sugar, buttercream filling, homemade oatmeal cream pies, little debbie oatmeal cream pies, lunchbox snacks, nostalgic dessert recipes, oatmeal cookies, oatmeal cream pie copycat recipe, oats, soft oatmeal cookie recipe, vanilla buttercream filling
You may also enjoy: LEGGI TUTTO
Caffeinate your summer in the sweetest way possible with this Frozen Caramel Macchiato Pie. Espresso-infused ice cream is layered in a chocolate cookie crust and topped with loads of salted caramel and whipped cream.
Happy July! Predictably, it’s hotter than blazes outside. When I take my four little dogs outside at 5:30 a.m. each morning, it’s already warm and muggy. If there’s a breeze, it’s neither cool nor fresh. It feels like a hairdryer blowing right in my face. Perhaps I shouldn’t complain when there’s so many sweet antidotes to this weather (plus air conditioning). And really, it’s given me a new playground to explore with ice box cakes, frozen custards, and other chilled desserts. Like this coffee house-inspired Frozen Caramel Macchiato Pie.
This pie is made with a homemade chocolate cookie crust that holds espresso-infused ice cream. It’s layered with the most delicious homemade salted caramel. Then, it’s topped with a big mound of whipped cream and chocolate shavings. Even though this pie is pretty easy to make as written, there are a few additional shortcuts you can take. Which I’ll be sure to mention and include in the recipe notes.
Sweet Inspiration: Caramel Macchiato
I am a true coffee enthusiast so I love making desserts with a caffeinated kick. Caramel Macchiatos are so delicious, made with espresso, vanilla syrup, milk, and caramel sauce. This coffee drink is practically dessert you can sip! Served both hot and cold, I just knew it would translate well in a chilly ice cream pie.
Chocolate Cookie Crust
Start this recipe by mixing up some chocolate cookie crumbs and butter. Then bake it for just a few minutes to set it. If you’re not into firing up your oven on a hot day, the no-bake option is to refrigerate it for 15 minutes to stiffen the butter in the crust.
Or, you can simply pick up a ready-made deep dish pie crust at the grocery store. If you can’t find a deep dish pie crust, then pick up two regular 9″ chocolate cookie crusts. The caramel macchiato ice cream mixture will fill two standard pie crusts. Which means you’ll have one pie to give and one to keep!
Homemade Salted Caramel
Nothing compares to homemade salted caramel, if you ask me. It’s not hard to make, but it does require your full attention. Here’s the gist of caramel-making.
Pour granulated sugar in a saucepan and cook it until a deep amber color forms. Then add a stick of butter into the mixture all at once. The caramel will boil and sputter with this addition, so be very careful! Turn the heat off, then whisk in heavy cream (which will boil and sputter also). Followed by vanilla extract (again, boil sputter). Add in fine grain sea salt and stir well. Transfer it to a bowl to cool before using in this recipe.
If you’ve never made homemade caramel before, then watch the video just before the recipe card in this blog post. It gives important visual cues to look for as the sugar melts and the amber color forms.
Speed the cooling process by transferring the caramel to the refrigerator. Stir intermittently as it cools. The caramel should still be just warm enough to drizzle, but not hot enough to melt the ice cream.
Alternatively, you could purchase a jar of ready-made salted caramel. I personally think it’s the homemade caramel that makes this recipe extra-special. But I’m not a snob when it comes to shortcuts. Do what fits into your skill set and time frame.
Make the Coffee Ice Cream
For the ice cream, pour 1/4 cup of espresso powder into a small bowl. Add 2 tablespoons hot water and stir well. It will be a little pasty and first – just keep stirring until dissolved. Set aside to cool down.
Purchase two pints of your favorite vanilla ice cream and place it in a big bowl. Stir well to soften it.
Add the cooled espresso mixture and stir well until incorporated, and the ice cream is lightly coffee hued.
You could also use two pints of your favorite coffee ice cream here, but I really like the flavor the concentrated espresso powder gives the pie. If you do opt for coffee ice cream, stir in a little vanilla extract. Because it’s an important element of the Caramel Macchiato flavor.
Layer into the Pie Crust
Pour half of the espresso ice cream mixture into the prepared pie crust. Drizzle over a generous 1/4 cup of the salted caramel. Then, pour the remaining espresso ice cream on top, smooth evenly into the crust.
Whipped Cream and more Caramel
Drizzle more salted caramel on top of the pie, then top with unsweetened whipped cream. Drizzle caramel over the cream. You don’t need to sweeten the whipped cream because the caramel will add the sweetness. Swirl the caramel into the whipped cream with a spoon (see video for action).
Finish with chocolate shavings, which can be made using a bar of chocolate and a vegetable peeler. I added a few roasted coffee beans to the top of the pie for food styling purposes, but this is completely optional.
Frozen Caramel Macchiato Pie is made for sharing! Serve it any time you need a cold, refreshing sweet. I particularly love this as an ending to a rich Italian dinner.
You will have a little leftover salted caramel. So transfer it to a small pitcher and serve it alongside the pie. This pie is definitely indulgent, but also refreshing. Happy Summer!
Related recipe: Tiramisu Semifreddo
Frozen Caramel Macchiato Pie
Heather Baird
Enjoy a chilly caffeinated summer treat with this Frozen Caramel Macchiato Pie. It’s made with a homemade chocolate cookie crust, luscious espresso-infused ice cream, and generous layers of homemade salted caramel. Topped with fluffy whipped cream and delicate chocolate shavings, this pie captures all the flavors of your favorite coffeehouse drink in a cool, refreshing slice.Use 2 pints of your favorite vanilla ice cream in this recipe. See recipe notes for shortcuts and substitutions.
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Prep Time 5 minutes minsCook Time 17 minutes mins4 hours freeze time 4 hours hrsTotal Time 4 hours hrs 22 minutes mins
Course DessertCuisine American, Italian-inspired
Servings 10
Equipment9 inch deep dish pie dish
Ingredients Chocolate cookie crust2 cups chocolate cookie crumbs such as pulverized Oreo cookies or packaged chocolate cookie crumbs8 tablespoons unsalted butter meltedCaramel sauce1 cup granulated sugar8 tablespoons unsalted butter cubed1/2 cup heavy cream1/2 teaspoon vanilla extract1/4 teaspoon fine grain saltCoffee ice cream filling and toppings2 tablespoons hot water4 tablespoons instant espresso powder32 oz. vanilla ice cream 2 pints or about 5 2/3 cups1 cup heavy cream whipped to stiff peaksChocolate shavings
Instructions Chocolate cookie crustPreheat the oven to 375°F.In a large bowl, stir together the cookie crumbs and melted butter. Mix well until all of the crumbs are coated with the butter.Pour the crumbs into an ungreased 9’inch deep dish pie plate and pack them evenly into the bottom of the pan and up the sides.Bake for 7 minutes to set. Remove to a wire rack to cool completely.Caramel sauceMelt the sugar over medium-high heat in a medium saucepan. Gently prod the sugar as it melts to promote even cooking. Once the sugar is melted with just a few lumps of sugar remaining, whisk briefly to disperse the lumps.Cook until the sugar turns deep amber and add the butter all at once, using a whisk to combine. Be very careful with this addition because the butter will cause the caramelized sugar to bubble and sputter.Keep whisking until the butter incorporates (this make take a minute or two). Turn the heat off and remove the pan from stove eye. Pour in the heavy cream, whisking constantly. When the mixture is smooth, stir in the vanilla extract and the salt.Transfer the mixture to a bowl and let thicken slightly in the refrigerator, about 30-40 minutes. Stir intermittently to speed cooling.Espresso ice cream filling and toppingsIn a small bowl, combine the hot water and instant espresso powder, mix until dissolved. Set aside to cool 5 minutes.Pour the ice cream into a large bowl and stir until softened but still very thick. Add the espresso mixture and stir well.Transfer half of the ice cream mixture into the bottom of the cooled chocolate crust. Drizzle with about 1/4 cup of the salted caramel.Top with the remaining ice cream mixture. Spread evenly to the edges of the crust. Drizzle with more salted caramel.Place the whipped cream in the center of the pie and drizzle on salted caramel. Swirl the caramel into the cream using a spoon.Add one last drizzle of caramel to the top of the pie, then sprinkle on chocolate shavings.Transfer to the freezer to chill until firm. Freeze the pie uncovered, until firm, 4 to 6 hours.
NotesWhat to expect: This pie has zippy espresso flavor with layers of salted caramel and whipped cream. The filling is reminiscent of a chilled caramel macchiato coffee drink. The chocolate crust adds richness and a study base for the pie. You may have salted caramel sauce leftover; serve it alongside the pie in a small pitcher.
Make chocolate shavings by running a vegetable peeler down the side edge of a bar of chocolate. If your kitchen is particularly warm, freeze the chocolate bar first before shaving it.
Shortcut This Recipe:
Purchase a ready-made deep dish chocolate cookie pie crust at the grocery store, or if you can’t find deep dish, you can purchase two standard 9-inch pie crusts. The espresso ice cream mixture will fill two pie crusts.
Coffee ice cream may be substituted for the vanilla ice cream. Just omit the espresso and water concentrate. While softening the coffee ice cream in a mixing bowl, add 1 teaspoon vanilla extract to give the mixture the vanilla note in the café macchiato drink.
Use a jar of your favorite ready-made salted caramel in place of homemade. However, I must urge you to try to the homemade caramel when you have to time to make it.
This recipe is original to sprinklebakes.com.
Keyword caramel macchiato, chocolate cookie crust, homemade salted caramel, ice cream pie, summer dessert, vanilla ice cream
You may also enjoy: LEGGI TUTTO
Fireworks, laughter, good company—and of course, delicious desserts! What better way to celebrate the Fourth of July than with a spread of scrumptious treats? This year, ditch the store-bought cakes and impress your guests with homemade delights bursting with flavor and festivity.
From light and refreshing berry bars to decadent chocolate ice cream, and even a surprising savory option, this list has 14 amazing recipes to make your Fourth of July unforgettable. Whether you’re planning a backyard barbecue or an elegant gathering, you’ll find the perfect dessert to end the day on a sweet note.
, we paired a slightly salty pretzel cake base with a cream filling and topped it off with a scattering of fresh berries.
What better way to celebrate tomato season than a savory cornbread bursting with summer flavor. Featuring a caramelized tomato top, our crisp Upside-Down Heirloom Tomato Cornbread from our May/June 2020 issue is made all the more delicious with smoked white Cheddar cheese and fresh corn in the batter. Buttermilk keeps this quick bread moist, and minced jalapeño adds just a pinch of heat. Whether serving as an impressive appetizer or stunning side dish, you can’t go wrong with this impressive dish at your table.
Fresh, juicy peach halves give this vanilla and buttermilk Peach Almond Cake bursts of color and concentrated sweet-tart flavor, while the addition of brandy to the homemade marzipan lends just the right amount of kick.
Almond flour is finer than standard all-purpose. It absorbs more moisture from the dough, giving the buttermilk crusts of these Blueberry-Almond Galettes added crispness. A hint of tart lemon zest balances out the sweetness of the blueberries.
Traditional only in method, this Strawberry Raspberry Cobbler has a Middle Eastern flare with cardamom and rosewater. This cobbler made with cake batter soaks up the fruit’s flavorful juices as it bakes and develops a light, spongy crumb. Pistachios create a slightly crunchy texture that pairs well with the tender baked fruit.
Traditional apple pie gets an updo with a creamy crème fraîche custard filling in this Apple Crumb Pie. Layers upon layers of crisp sweet apples are topped with a creamy base and baked until soft. With a splash of spiced rum and a crunchy Almond Streusel topping, this recipe begs for ice cream.
In this sweet summer remake, red velvet cake gets a healthy helping of fresh strawberries added into the buttercream to create a Strawberry Red Velvet Cake that rivals the classic.
Classic Key lime pie gets a spicy upgrade with our Gingersnap Crust flecked with crystallized ginger. The filling gets extra volume and its whipped consistency from a trio of creamy ingredients: coconut cream, crème fraîche, and whipped cream. True to the original, this icebox pie is bursting with tangy, sweet-tart Key lime flavor.
Ditch the extravagant garnishes and towering layers for this simple and sophisticated one-layer cake that is guaranteed to impress. With a layer of cherries baked beneath the Ginger-Lime Crumb Topping, our elevated take on the cherry-limeade cake (a summertime classic) is even more beautiful after you cut into it. You’ll get a juicy burst of cherry in every bite.
By swapping the traditional cream cheese filling with vanilla bean-scented Mascarpone Cream and replacing the congealed topping with fresh strawberries, we’ve given this classic pastry a modern salty-sweet makeover.
This cake may be based on the classic 1-2-3-4 cake, but it’s anything but basic! Much like pound cake, the 1-2-3-4 cake gets its name from the proportions of its base ingredients: 1 cup butter, 2 cups sugar, 3 cups flour, 4 eggs. LEGGI TUTTO
Strawberry Cream Pie is a classic dessert that never goes out of style! It’s made with delicious French pastry cream and the season’s best fresh strawberries.
There are many ways to celebrate the season’s bounty of fresh strawberries, and this pie is one of the best! The silky French pastry cream filling strikes a perfect balance with the tart berry topping. The usual crust is a simple press-in-the-pan graham cracker crumb mixture. But this time I’ve opted for a chocolate cookie crust. Which gives the pie richness and makes it even more special, if you ask me.
Strawberries
Thankfully, warm weather is here to stay for a while! So it’s so easy to find really great tasting strawberries right now. Farmer’s markets and berry farms are a good place to start shopping. But even grocery store berries will taste noticeably better. If you find yourself with a bumper crop, and want to preserve the in-season strawberries, then check out my article on how to freeze strawberries right here, on Food.com.
Make the Chocolate Cookie Crust
Start with 1 1/2 cups of chocolate cookie crumbs. Since Nabisco’s Famous Chocolate Wafers are no longer in production, use Oreo sandwich cookies with the filling scraped out. That’s approximately 22-25 of the unfilled sandwich cookies pulverized in a food processor. (Dewey’s Bakery Brownie Crisp Cookie Thins are also a fine choice.) Or, if you’d rather opt for the classic graham cracker crust, then you can find the instructions for that in the recipe notes.
Combine the crumbs with melted butter in a medium mixing bowl and stir to coat the crumbs. Press the crumbs into an ungreased pie plate and bake in a preheated 375°F oven for 7 minutes to set it. Let the crust cool on a wire rack while you prep the filling.
Make the Vanilla Cream Filling
Begin by whisking together a few dry ingredients in a large pot: sugar, flour, cornstarch, and salt. Next, whisk together 3 cups of half-and-half (or whole milk), 6 egg yolks, and a little vanilla. Pour the mixture into the dry ingredients and whisk to combine. Then, place over medium heat and bring to a boil while whisking constantly. Cook until smooth and thickened. When it has the consistency of soft pudding, add 2 tablespoons of butter and whisk until melted and combined. Let it cool 5 minutes before pouring it into the pie crust.
Tip: Whisking constantly should help prevent lumps. However, if your pastry cream has lumps at the end of cooking, pass it through a sieve before filling the pie crust.
Fill and Chill
Pour the warm cream filling into the cooled pie crust. Smooth the top and then refrigerate for at least 4 hours or overnight.
Top with Strawberries
There’s more than one way to top this pie! You can slice the strawberries as I have, and arrange them on top in a starburst design (see the video to help you along.) Or, you can simply dice the strawberries fine and pile them on top (see this recipe for example). I’ll admit, the latter is slightly easier to slice, but I am partial to a fancy arrangement.
Glaze the Strawberries
Like the classic French fruit tart (tarte aux fruits) make the strawberries shine with a simple jam glaze. Use a red fruit jam, such as raspberry or strawberry, and heat it in a small microwave-safe cup. Cook until liquid and glossy, about 30 seconds. Then, using a pastry brush, coat all of the berries with the jam. Apricot jam will also work well, but it will be almost clear and won’t add any color like the red jam will.
Refrigerate another 10-ish minutes before serving to set the glaze.
This Strawberry Cream Pie is such a lovely chilled treat to serve during warm weather. It seems just the thing to serve at a cookout or summer barbecue. The combination of chocolate crust, creamy custard filling, and tart strawberries – what’s not to love?
Related recipe: Strawberry Icebox Cheesecake Dessert
Strawberry Cream Pie with Chocolate Cookie Crust
Heather Baird
Strawberry Cream Pie is an old-fashioned dessert staple that never goes out of style! The chocolate cookie crust is filled with vanilla custard and then topped with freshly sliced strawberries. A fine glaze of melted red jam makes the berries sparkle and gives them a little extra color.If you’re partial to a graham cracker crust with your strawberry cream pie, see the recipe notes for instructions for an easy (and tasty!) graham cracker crust.
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Prep Time 30 minutes minsCook Time 15 minutes mins4 hours chill time 4 hours hrsTotal Time 4 hours hrs 45 minutes mins
Course DessertCuisine American, French
Equipment9″ pie plate
Ingredients US CustomaryMetric Crust1 1/2 cups chocolate cookie crumbs such as pulverized Oreo cookies with filling removed7 tablespoons unsalted butter meltedPastry cream filling2/3 cup granulated sugar2 tablespoons all-purpose flour3 tablespoons cornstarch1/4 teaspoon fine grain salt3 cups half-and-half or whole milk6 large egg yolks1 teaspoon vanilla extract2 tablespoons unsalted butterStrawberry topping1 quart fresh strawberries washed and dried1/4 cup strawberry or raspberry jam or jelly
Instructions CrustPreheat the oven to 375°F.In a large bowl, stir together the cookie crumbs and melted butter. Mix well until all of the crumbs are coated with the butter.Pour the crumbs into an ungreased pie plate and pack them evenly into the bottom of the pan and up the sides.Bake for 7 minutes to set. Remove to a wire rack to cool completely.Pastry cream fillingIn a large saucepan, whisk together the sugar, flour, cornstarch, and salt. In a large measuring pitcher or another mixing bowl, combine the half-and-half, egg yolks, and vanilla. Whisk to combine.Pour the liquid mixture into the dry mixture while whisking constantly. Place the pan over medium heat and bring to a boil, whisking constantly. Cook until smooth and thickened, to the consistency of pudding, about 5 minutes.Remove from the heat and whisk in the butter. When the butter is melted, let the mixture stand for 5 minutes to cool slightly.Pour the cream into the prepared pie crust. Refrigerate for at least 4 hours and up to 24 hours.Strawberry toppingCut 4 whole strawberries in half with the tops intact; set aside. Hull and slice the remaining strawberries. Pat them dry with paper towels. Arrange in the center of the pie in a starburst pattern (see video for visuals). Arrange halved strawberries with the green tops around the sliced berries.Heat the jam or jelly in a microwave-safe bowl for 30 seconds to 1 minute, until liquid. Let cool slightly. Use a pastry brush to coat all of the berries with a fine layer of the jam.Refrigerate the pie for at least 10 minutes before serving to set the jam. Store covered in the refrigerator.
NotesWhat to Expect: This pie is creamy-dreamy with French pastry cream filling that sits atop a chocolate cookie crust. The acidity of the strawberries perfectly contrasts the filling. The glaze adds a little sweetness and makes the berries shine.
Lumpy Pastry Cream? No Problem! Make sure you’re whisking constantly as you cook the pastry cream. All that whisking should help prevent lumps. However, if your pastry cream has lumps at the end of cooking, pass it through a sieve before filling the pie crust.
A Speedier Topping: If you’re not into arranging all those berries, you can simply dice them all fine and toss them in the melted jam, then pile them on top of the pie and refrigerate as directed.
Weepy Berries: Arrange the berries on top of the pie within a couple of hours before serving for the freshest appearance. If leftovers remain more than a day or two, the berries will begin to weep and give off their juices. The green tops on the halved berries will also wilt. This doesn’t look pretty, but it will not affect the taste.
For a Graham Cracker Crust: Combine 1 1/2 cups graham cracker crumbs, 1 tablespoon brown sugar, and 2 tablespoons granulated sugar in a medium bowl. Whisk to combine. Add 7 tablespoons melted butter and mix to coat the crumbs. Pour into a pie plate and press in the bottom and up the sides; bake and cool as directed in the recipe.
Keyword chocolate cookie crust, French pastry cream, fresh strawberries, glazed strawberries, nostalgic dessert, old fashioned pie, spring dessert, strawberry cream pie, summer dessert
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