Oatmeal Creme Pies with Vanilla Marshmallow Creme

My version of Oatmeal Creme Pies combines the cozy flavors of apple, ginger, and cinnamon with chewy rolled oats and marshmallowy vanilla creme. The filling has a s’mores-like gooeyness perfect for sandwiching into Homemade Oatmeal Creme Pies (the only thing that’s missing is a cellophane bag). Whether you start a week or an hour in advance, make the filling first so you can assemble the cookies as soon as they’ve cooled.

Temperature Note: Most marshmallow mishaps are temperature related. The filling will be thick and rubbery if cooked to above 250°F, soft and runny if not cooled to 212°F, or impossibly thick if the syrup drops below 205°F as it cooks. Avoid these problems with an accurate digital thermometer, which should register 212°F in a pot of boiling water.

Recipe reprinted from BraveTart: Iconic American Desserts. Copyright © by Stella Parks. Reprinted with Permission of W.W. Norton & Company, Inc. All rights reserved.