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Oatmeal Caramel Cream Pies

Oatmeal-Caramel Cream Pies
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Bake delightful OatmealCaramel Cream Pies with this easy familyapproved recipe from my Texas kitchen My kids love this homemade treat Get the recipe

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup rolled oats
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, cold and cut into cubes
  • 1/4 cup milk
  • 1 cup granulated sugar
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/2 cup heavy cream
  • 1/4 teaspoon salt
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  • Preheat your oven to 350°F (175°C). In a large bowl, whisk together the flour, rolled oats, brown sugar, baking soda, and salt.
  • Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
  • Stir in the milk until the dough just comes together. It should be slightly crumbly but hold its shape when pressed.
  • Divide the dough evenly among six mini pie plates or tart pans. Press the dough firmly into the bottom and up the sides of each plate.
  • Bake for 12-15 minutes, or until the crusts are golden brown and set. Let cool completely on a wire rack.
  • While the crusts are cooling, make the caramel. In a medium saucepan, melt the granulated sugar over medium heat, stirring constantly with a wooden spoon or heat-resistant spatula.
  • Continue to cook the sugar, stirring constantly, until it melts into a golden amber color. Be patient, it takes a few minutes, and watch closely to prevent burning.
  • Remove the saucepan from the heat and immediately stir in the butter until it’s completely melted and smooth.
  • Slowly pour in the heavy cream, stirring constantly. Be careful, as the mixture will bubble up vigorously.
  • Return the saucepan to medium heat and cook, stirring constantly, until the caramel is smooth and thickened, about 2-3 minutes. Stir in the salt.
  • Pour the caramel filling evenly into the cooled oatmeal cookie crusts.
  • Refrigerate the pies for at least 30 minutes to allow the caramel to set.
  • While the pies are chilling, make the whipped cream. In a chilled bowl, beat the heavy cream with an electric mixer until soft peaks form.
  • Add the powdered sugar and vanilla extract and continue to beat until stiff peaks form. Be careful not to overwhip.
  • Spoon or pipe the whipped cream onto the chilled caramel pies. Serve immediately or chill for later.

Notes

Chewy oatmeal cookie crusts filled with luscious caramel and topped with a cloud of whipped cream. A taste of Texas comfort food!

Find it online: https://familiesrecipes.com/oatmeal-caramel-cream-pies/