So here in the South we use the term "pie" to describe two distinctly different baked entities. Pie can refer to the dessert that normally comes to mind when the term arises, whether it elicits visions of apple, lemon meringue, or banana cream pie. However, I am proud to be a member of the collective of people who think of something very different when pies are mentioned. For me, pie is a delightful concoction that usually consists of a layer of creme sandwiched between two cake-like disks. I say "cake-like disks" because the texture hovers somewhere between the realm of cake and cookie. The Little Debbie company manufactures a couple of varieties, with the most famous being the Oatmeal Creme Pie and the Raisin Creme Pie. Some might argue that although the famous Fudge Rounds made by the same company is not named as such, it stills falls well within the pie category.
After watching one of my co-workers steadily work through his box of Fudge Rounds every day during our morning break, I remembered how much I loved pies. Or more specifically, Raisin Creme Pies. I made a mental note to put them on the next grocery list, and two boxes later I've ventured into my own attempt at pie-making. I should note that I don't even like "regular" pie because I never eat the crust. Give me apple pie filling anyday and I'll be happy.
So there you have it, homemade chocolate creme pies. Using a devil's food cake mix as the base and a ripped-off version of Hostess creme filling, I've made a delightful little batch of pure joy. I think if I started with a dark chocolate fudge mix I'd come closer to approximating the new Oreo Cakesters. Cakesters? Give it up, Nabisco. You know full well that those little suckers are mini-pies. Biting into the soft yet chewy chocolate outside inevitably causes the creme filling to ooze out the sides--just enough for you to lick and keep going. As it should be. And I know what you're thinking, so don't even say it. These ain't no Oreos, baby. They're PIE.