Peanut Butter Oatmeal Cookie Pie #LovethePie


This rugged pie travels well and will remind you of a big fat Peanut Butter Oatmeal cookie!

Peanut Butter Oatmeal Cookie Pie recipe at #Lovethe Pie

Pin It

Happy Monday!!! Can you believe that Thanksgiving is just 11 days away! ummmm,  who stole October?  I don’t think I even saw October and now we are in mid November?

Well the good new is………. tomorrow is my Love the Pie Party!  So if you’re looking for  pie recipes to make for Thanksgiving, chances are you will find one here this week!  and the most exciting part………. Whirlpool is going to give one of you a new Whirlpool Range!  I’ll tell you all about the range tomorrow, I’ve had mine for about 6 weeks now and I’m in LOVE with it!  So if you haven’t made a pie yet, get on it, you will have all week to enter!

I know a lot of people cry “I can’t make pie” – so here are a few links that might help:

Pie Making Tips

How to Make Vegetable Shortening Pie Crust

How to Make All Butter Pie Crust

Enroll at The Pie Academy (it’s free) to learn how to make fabulous pies from scratch at home!

 Peanut Butter Oatmeal Cookie Pie recipe at

I’m super excited to share my pie this year!  It’s a cookie pie! and oh so easy!!

First off, I’m going to bet you might even have all the ingredients on hand.  **note:  you will see that I like to use the Pillsbury refrigerated pie crust 😉

If you like peanut butter oatmeal cookies, then you are going to love this pie!  I made them using 4.75″ tart pans and they were like giant chewy cookies but with the added crunch of pie crusts.  It’s like a fabulous cookie taken up a notch! You’ve got to make these pies.


Ingredients for Peanut Butter Oatmeal Cookie Pie at

 The original recipe from Ken Haedrich, calls for Butterscotch chips, but I used peanut butter chips, and you could certainly make it in a 9-inch pie pan.  I just thought the six little 4.75-inch tarts would be cute! You can buy the tart pans on Amazon.

I found a bowl slightly larger than my tart pans, and used it to cut my pie crust.

How to make mini pies at

I pressed the crust gently into the pan and against the sides, removing any extra pastry that hangs over the edge.  I then put the pie crust lined pans in the freezer for about 15 minutes while I prepare the pie filling (recipe below).

I divided the filling into the 6 pie shells.  Next, I placed pies on a baking sheet to catch drippings (mine didn’t drip, but better safe than sorry).  Then, I was supposed to bake at 375° about 20 minutes, then rotate the pies 180 degrees and finish baking at 350° another 20 minutes or until the center of pie doesn’t jiggle much and the crust is dark brown…….I messed this part up and baked the entire time at 350°.  I did rotate my pies half way thru the baking time, that’s when I discovered I had started at the wrong temperature – and my pies were ready to come out about 15 minutes after I rotated them.

Regardless……they turned out delicious!  Not overly sweet and full of texture.

Peanut Butter Oatmeal Cookie Pie Recipe at #LoveThePie

They were even more perfect on a plate with a little whipped cream on top!……like dunking your cookie in milk.

You can serve them warm or room temp, but we liked them warm a little better.  So the next day I put 1/2 a pie on a plate and microwaved for about 15 seconds, and it was perfect!

Do not to deny yourself the pleasure of this pie!

Peanut Butter Oatmeal Cookie Pie

Cook Time: 50 minutes

Yield: 6 four-inch tarts (see notes for 9" pie)

Serving Size: 1/2 tart

Peanut Butter Oatmeal Cookie Pie

Do not to deny yourself the pleasure of this pie! This rugged pie travels well and will remind you of a big fat Peanut Butter Oatmeal cookie!


  • 2 Pie crusts (for 6 four inch tarts)
  • 2 eggs
  • 3/4 cup dark brown sugar, packed
  • 1/4 cup butter, melted
  • 1/2 teaspoon vanilla extract
  • 3/4 cup rolled oats (Old Fashioned or Quick, NOT instant)
  • 1/3 cup coconut
  • 2 tablespoons flour
  • 1/2 cup peanut butter chips
  • 1/2 cup pecans
  • Whipped Cream (optional)
  • 1 cup heavy cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla


  1. Using six 4.75" tart pans- cut pie crust in to 6 equal circles, slightly larger than the tart pans.
  2. Press each crust gently into the pan and against the sides, removing any extra pastry that hangs over the edge. Put the pie crust lined pans in the freezer for about 15 minutes while you prepare the pie filling. Preheat oven to 375°
  3. Combine the eggs, sugar, vanilla and butter in a large bowl. Using an electric mixer, beat on medium speed until well blended, about 30 seconds. Stir in the oats, coconut, flour, butterscotch chips, and nuts,. Pour the filling into the chilled pie shells.
  4. Place the pies on baking sheet on the center oven rack and bake for 20-25 minutes. Reduce the oven temperature to 350° and rotate the pies 180 degrees. Continue baking until the center is set, 15-20 minutes. When done, the top of the pies will be dark golden brown and crusty. The filling should not giggle.
  5. Transfer the pies to a wire rack and let cool. Serve warm or at room temperature with whipped cream
  6. For Whipped Cream
  7. Beat cold heavy cream, sugar and vanilla in cold mixing bowl until soft peaks form.


if you would like to make one 9-inch pie. You will only need one pie crust. Bake 25-30 mins at 375° then turn 180 degrees lower oven to 350° and continue baking 20-25 mins. recipe adapted from Ken Haedrich

“Like this recipe? Add it to your personal recipe box to make later or add the ingredients to your online shopping list to make it this week. Just click the Save Recipe button to get started.”

You can link up your pie recipes for Love the Pie starting tomorrow Nov 13 around 6am CST here at TidyMom

click here to get all the details on how you can participate in Love the Pie and enter to win the Whirlpool Range! 

Love the Pie recipe party at

 What’s your favorite pie?

Disclosure: I have a working relationship with Whirlpool Corporation.  As part of that relationship, I was thrilled to have Whirlpool be the official sponsor of Love the Pie 2012 .  As always,  all opinions and views are my own.

more by Cheryl »

Cheryl Sousan

A self-proclaimed neat freak, Cheryl chronicles her journey through homemaking on her blog,, where she shares recipes, tutorials, crafting and her ever-growing love for photography. This St. Louis mom juggles her passion for life, her daughters and her tiger-loving husband, all while her obsession with tidiness cleans up the trail blazed behind her. Google+


  1. Wow, now that’s a pie I’ve never thought to make. Looks delicious!

  2. Love that these are single-serve! They would make scrumptious fall wedding favors!

  3. This looks delicious. One question, would it screw up the recipe to omit the coconut? I’m severely allergic to coconut so I would need to leave that out.

    • I thought about leaving it out myself because I thought my family would balk at it – now that I’ve made them, I think it would be totally fine. If you try it, please let me know!!

  4. Ummmm….This looks and sounds amazing!!

  5. Oh my goodness!! What a scrumptious looking pie to kick off your pie week. This is the first time I’ve seen this pie…doubt very much it will be the last 🙂

  6. This looks amazing. I’m thinking I’ll make this for my neighbor, he loves peanut butter!

  7. Pie crust + cookies … can it get any better?

  8. Yummy!! Can’t wait to try it!! Our family loves peanut butter oatmeal cookies!! thanks!!

  9. Wow, this sounds amazing. And your photos are gorgeous!

  10. Is it ok to leave out the corn syrup that is in Ken Haedrich’s recipe? My bf is going to love this!! Thanks!

    • I adapted Ken’s recipe- meaning I didn’t make it the same way he did, and I didn’t include the corn syrup or granulated sugar- instead I used brown sugar in-place of those two items.

  11. Now this is a great looking pie!

  12. This is gorgeous. The photography, the presentation and the recipe. I am totally wow’d!

  13. Gorgeous photography! This cookie pie sounds divine.

  14. I’m loving the small size you went with here! Most things look better in smaller sizes, so this is great. I was in William’s Sonoma a few days ago and their tart pans were so tempting!

  15. Oh my GOODNESS, these look amazing and sound delicious! My pie contribution will go up tomorrow, but we are sort of on the same wave length:)

  16. mmmmm, you had me at peanut butter. LOL It looks delicious and I look forward to trying it.

  17. Oh boy does that sound good, it’s like a cookie in pie form!

  18. Pingback: 47 Incredible Thanksgiving Recipes

  19. This sounds really good! Would like to start my day out with it! 🙂 hee hee

  20. Such gorgeous pictures!

    I have a weekend party I’d love for you to share this on



  21. i like your ingredient list board. cute.

  22. My 2 favorite cookies wrapped up in a pie…OMG…yum

  23. Pingback: Peanut Peanut Butter Oat Cookie | Jen's Favorite Cookies

  24. Pingback: National Peanut Butter Day! | ya gotta have a hobby…

  25. Your pictures are fantastic Cheryl!

  26. Pingback: 20 Last-Minute Thanksgiving Recipes

  27. Pingback: Chocolate Peanut Butter Shortbread Bites | TidyMom

  28. Hello I live in a country where there are no peanut butter chips, just regular peanut butter, do you think it would still work? thank you

  29. Pingback: 50 Creamy and Delicious Homemade Pie Recipes |

Leave a Reply

Your email address will not be published. Required fields are marked *