Why are Oatmeal Creme Pies are called pies? Is it anything more than its two “crusts” and filling? (I’m totally going to start calling sandwiches “bread pies.”) This conundrum of “pie or not pie” got me thinking and ultimately inspired my latest recipe: Oatmeal Creme Pie… Creme Pie. And the result, if I do say so myself, was nothing short of spectacular.
Oatmeal Creme Pies Creme Pie
- 6 Little Debbie® Oatmeal Creme Pies
- 4T butter
- 8oz Cool Whip, thawed
- 1 can (12oz) whipped (“fluffy” works too) white (NOT vanilla) frosting
- Freeze three Little Debbie Oatmeal Creme Pies until solid (I put them in the freezer overnight).
- Process frozen Oatmeal Creme Pies in the food processor until you get a fine crumb.
- Melt and cool butter (eh, slightly cooled is fine) and add to creme pie crumbs in food processor. Pulse a few times until butter is incorporated.
- Spread butter/creme pie mixture on the bottom and up the sides of a 9-inch pie plate, pressing down to create an even, compact layer. (It helps to use the bottom of a measuring cup.)
- In large bowl, stir up frosting to fluff it up a bit, and fold in Cool Whip.
- Chop up remaining three, non-frozen Oatmeal Creme Pies, and fold two and a half of them into the frosting/Cool Whip mixture.
- Spoon and evenly spread Cool Whip mixture into the Oatmeal Creme Pie Crust, sprinkle with remaining half of chopped Oatmeal Creme Pie, and put in fridge or freezer to set (1 to 2 hours depending on how solid you want your pie to be).
- Remove from freezer/fridge right before serving and cut into 12 (or less, up to you) slices.
Aaaand, here’s a picture of what you could be eating:
This is stupidly good. It’s Oatmeal Creme Pies, butter, frosting, and Cool Whip, how could it not be? And excellent news, friends, summer is almost at an end and bathing suit season is winding down. So feel free to have an extra slice (or two, no judgment) of this marvelous, mouthwatering meta-pie.