Oatmeal-Chocolate Cream Pies

Oatmeal-Chocolate Cream PiesA fall favorite, these Oatmeal-Chocolate Cream Pies offer a sweet ending to meals all season long.  

Oatmeal-Chocolate Cream Pies
Makes 10 servings
  • 1 cup all-purpose flour
  • 3¾ cup rolled oats
  • ½ cup firmly packed light brown sugar
  • ¼ teaspoon kosher salt
  • 10 tablespoons unsalted butter, chilled and cut into pieces
  • 1 tablespoon heavy whipping cream
  • ½ teaspoon vanilla extract
  • 12 (1-ounce) squares semisweet chocolate, melted
  • 1¾ cups sugar, divided
  • 4 tablespoons water
  • 2 tablespoons light corn syrup
  • 6 large egg whites, room temperature
  1. In the work bowl of a food processor, combine flour, oats, brown sugar, and salt. Pulse until combined. Add butter; pulse until mixture resembles coarse crumbs. With processor running, add cream and vanilla; process until dough comes together. Wrap dough tightly in plastic wrap. Refrigerate for 2 hours or until firm.
  2. On a lightly floured surface, roll dough to ⅛-inch thickness. Fit dough into 10 (4-inch) tart pans with removable bottoms, pressing into bottoms and up sides of pans. Freeze for 30 minutes, or until very firm.
  3. Preheat oven to 350 degrees. Prick bottom and sides of dough with a fork. Bake for 15 to 18 minutes, or until edges are golden brown. Transfer tart shells to a wire rack to cool completely.
  4. Pour melted chocolate evenly into bottoms of prepared tart shells. Let stand until chocolate sets.
  5. Meanwhile, in a small heavy-bottomed saucepan, combine 1½ cups sugar, water, and corn syrup. Heat over medium heat, stirring occasionally, until sugar dissolves. (Once sugar dissolves, do not stir anymore.) Bring mixture to a boil. Cook until until a candy thermometer registers 230 degrees, about 6 to 10 minutes, brushing sides of pan occasionally with a pastry brush dipped in cold water to prevent sugar from crystallizing. Remove from heat.
  6. Beat egg whites at medium speed with an electric mixer until soft peaks form. Gradually add remaining ¼ cup sugar. Reduce mixer speed to medium-low, and pour hot sugar mixture in a thin steady stream down side of bowl into egg-white mixture. Increase mixer speed to medium, and beat until cool, about 5 to 10 minutes. (Frosting should be thick and shiny.) Immediately spoon frosting into each prepared tart. Let stand for 5 minutes before serving.

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