Is it a pie or a giant oatmeal cookie? Why are you asking silly questions? Just get the biggest fork we have.

With the holidays rapidly approaching, all I can think of is Pie! Oh look, pie. More pie, please. Pie anyone? Pie for everyone! I’m literally wiping away pie crumbs from the keyboard as I type. Not ashamed one bit.

It’s time to put on your coziest socks, start a toasty fire, pour some hot cocoa, and whip up a delicious homemade Chocolate Cinnamon Oatmeal Cookie pie masterpiece (truly a masterpiece; fireworks will go off at your first bite). You could even invite some friends over to share. I, personally, wouldn’t do that. I don’t share pie. I’m selfish like that. Again, feeling no shame. Especially when it’s this pie, which is as gooey and decadent as it gets.

It’s everything you want in a pie, and so much more. It’s a gift from above. A gooey, hearty, chocolatey, monster-sized oatmeal cookie gift, wrapped in buttery flakey crust. Yes, such a thing exists! I may write a book about it. I may even cry.

Let’s unwrap this gift: The crust is all butter and worth every calorie. The bottom is a generous layer of dark chocolate ganache. Rich and luxurious. The top is a cinnamon oatmeal custard made with Kodiak Cakes Cinnamon Oatmeal. Packed with protein, whole grains, and a warm sweet cinnamon flavor, it delivers a healthy punch, but you’d never know it. It’s 100% a treat. When it’s baked, all the components blend together, the chocolate ganache subtly melting into the cinnamon oatmeal custard, to create heaven on a fork.

Chocolate Cinnamon Oatmeal Cookie Pie

Pie Dough

You’ll need:

* Makes enough for dough for 1 double crust or 2 single crust pies

2 1/2 cups all purpose flour (plus extra for rolling)
1 tablespoon granulated sugar
1 teaspoon fine sea salt
16 tablespoons (2 sticks) unsalted butter, chilled and cut into cubes
1/2 cup ice water

In a large bowl, mix the flour, sugar, and sea salt.
Add the cubed butter and, with a pastry blender or your fingertips, blend until mixture begins to resemble small peas.
Drizzle a few tablespoons of water over the flour and butter mixture and mix with a fork. Add more water until the dough begins to come together. Once the dough becomes moist and clumps together, it's hydrated enough.
Divide the dough into two equal balls. Flatten them into disks and wrap in plastic. Chill for 1 hour and up to 2 days.
Remove one set of dough 30 minutes before you're ready to use so it will roll out easily.
Preheat your oven to 350°F. On a lightly floured surface, roll out dough into a 12 inch round. Transfer to a pie plate, pressing lightly to fit. Trim the edge, leaving a 1/2 inch overhang. Fold overhang under and lightly press against rim of pie plate. Crimp decoratively using a spoon or fork. Lightly prick the bottom all over with a fork.
Line the interior of the crust with foil or parchment paper and fill with dried beans or lentils. This prevents the crust from losing its shape. Bake the crust in the center of your oven for 20 minutes.
Remove the crust from the oven. Take out the foil or parchment filled with beans. Set aside to cool.

Baker's Note: Extra dough will keep in the fridge, tightly wrapped in plastic, for one week, and will keep frozen for one month. If it lasts that long.

Dark Chocolate Ganache Layer

You’ll need:

8 oz good quality dark chocolate, chopped. Dark chocolate chips will work, too.
6 oz heavy cream

Place the dark chocolate chips in a heat safe bowl. In a small saucepan, heat the heavy cream over medium-high heat, until simmering. Pour the cream over the chocolate. Allow it to sit for 30 seconds, then whisk until combined. Set aside to cool slightly, but still pourable.
Pour the chocolate ganache into the cooled pie crust, coating the bottom and sides. Chill in the fridge to set the ganache while you prep your custard filling, at least 10 minutes.

Cinnamon Oatmeal Custard Filling

You’ll need:

5 packets of Kodiak Cakes Cinnamon Oatmeal (6 come in a box)

6 tbsp unsalted butter, melted

1/4 cup light brown sugar

1 cup dark corn syrup

1 tsp pure vanilla extract

2 tsp apple cider vinegar

4 large eggs, at room temperature, lightly beaten

With your oven set to 350°F, toast the Kodiak Cakes Cinnamon Oatmeal on a parchment lined baking sheet for about 15 to 20 minutes. You want the oatmeal to brown slightly and become fragrant.
Remove the oatmeal and set aside to cool. Reduce the oven temperature to 325°F.
In a large bowl, whisk together the melted butter, brown sugar, corn syrup, vanilla, and apple cider vinegar. With a rubber spatula or wooden spoon, stir in toasted oats.
Pour the custard filling into the chilled ganache coated pie crust.
Bake in the lower half of the oven for 60 to 75 minutes. The top should be browned and puffy, and the filling should bounce back when lightly pressed on.
Remove the pie and allow to cool on a wire rack for at least one hour. Then, lightly cover with foil and chill the pie for several hours to allow the custard to set. Let the pie to come to room temperature before serving. Top generously with whipped cream.

Enjoy!

Baker’s Note: Kodiak Cakes Cinnamon Oatmeal is the magic ingredient in this recipe. The oatmeal is blended with spices that flavor the custard. I toast the oatmeal beforehand, to enhance its nuttiness (yes, I know that sounds funny). Any of the Kodiak Cakes oatmeal flavors would work, I just happen to love cinnamon and chocolate together. You could use basic oats, like Quaker, but you’d need to add more sugar and flavoring to your custard.

Kodiak Cakes has sponsored this post, but all opinions are my own. In my house, we’re BIG Kodiak Cakes fans, eating their goods daily.