GIANT CREAM PIE RECIPES

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BEST GIANT OATMEAL CREAM PIE RECIPE-HOW TO MAKE A GIANT ...



Best Giant Oatmeal Cream Pie Recipe-How To Make A Giant ... image

This oatmeal cream pie isn't anything like the cookie that came out of the package

Provided by Lauren Miyashiro

Categories     nut-free    vegetarian    feed a crowd    baking    dessert

Total Time 1 hours 25 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 16 servings

Number Of Ingredients 15

Cooking spray

1 c.

(2 sticks) butter, softened

1 c.

packed brown sugar

1/2 c.

granulated sugar

2

large eggs

1 tsp.

pure vanilla extract

1 1/4 c.

all-purpose flour

1 3/4 c.

rolled oats

1 tsp.

baking powder

1/2 tsp.

ground cinnamon

1/2 tsp.

kosher salt

1 1/8 c.

(2 1/4 sticks) butter, softened

2 c.

powdered sugar, sifted

1 tsp.

pure vanilla extract

2 tbsp.

milk

Steps:

  • Preheat oven to 350°. Grease two 8" cake pans with cooking spray and line the bottom of the pans with parchment paper rounds. In a large mixing bowl with a hand mixer, beat together butter and sugars until light and fluffy. Add eggs and vanilla and mix until evenly combined. Add flour, oats, baking powder, cinnamon, and salt and stir until just combined. Divide dough between the two prepared pans, pressing the dough into the bottom of each pan. Bake until golden brown, about 25 minutes. Cool for 10 minutes in the pans, then invert cookies onto cooling racks and transfer to the refrigerator to cool completely, at least 30 minutes. Meanwhile, make filling. Beat together softened butter, powdered sugar, and vanilla until smooth and fluffy. Gradually add milk until you’ve reached the desired consistency. Spread filling onto one cookie in an even layer, then place the second cookie on top.

GIANT DANISH | JUST A PINCH RECIPES



Giant Danish | Just A Pinch Recipes image

The Kitchen Crew and I used peach filling for this recipe and the results couldn't have been any sweeter, creamier or more satisfying. A perfect brunch centerpiece!

Provided by Teresa Jacobson @foundmyzen

Categories     Other Breakfast

Prep Time 25 minutes

Cook Time 30 minutes

Yield 15

Number Of Ingredients 6

16 ounce(s) cream cheese, room temperature
1/2 cup(s) granulated sugar
1 large egg
2 teaspoon(s) vanilla extract
2 can(s) refrigerated crescent rolls (8 oz. size)
1 can(s) pie filling, any flavor

Steps:

  • Preheat oven to 350 degrees. Coat a jelly roll pan with nonstick cooking spray.
  • Unroll dough from 1 tube. Pat out, pressing perforations together until dough completely covers bottom of pan. Bake for 4 minutes.
  • While dough is baking, combine cream cheese, sugar, egg and vanilla in a bowl until smooth.
  • Remove dough from oven and cool slightly. Spread cheese mixture over dough to the edges. Scatter pie filling over cheese mixture. (Note* pie filling should not cover completely!)
  • Unroll remaining dough from tube. Separate triangles and evenly arrange on pie filling. (Note* the triangles should not cover completely!)
  • Bake for 30 minutes or until top crust is golden and cheese mixture is set. Cool completely in pan on a wire rack before cutting into squares. (**Dust with powdered sugar if desired.)
















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