Big Debbie
Pie

serves 8-10

Inspired by Little Debbie’s original and iconic Oatmeal Creme Pie, this dessert turns the classic into a sliceable, shareable pie.

Even though it’s pie-shaped, this couldn’t be further from your typical crust-and-filling situation. If you’re not usually a pie person, this might be the one for you. Instead of crisp, flaky crust, we’re going for a soft, oatmeal cookie base — just like the original sandwich cookie.

It starts with a cinnamon-spiced oatmeal cookie dough that’s baked as one big cookie, then blended with a little butter and sugar and pressed into a pie pan. (A trick borrowed from Milk Bar’s Crack Pie — but here, we skip the second bake to keep that soft texture intact.)

The filling is super simple — a vanilla Chantilly cream that slices cleanly and tastes like the original, but softer, creamier, and packed with way more flavor.

WHAT YOU’LL NEED

INGREDIENTS

Oatmeal Cookie Base

  • 6 tbsp unsalted butter, room temp (85g)

  • 5 tbsp dark brown sugar, packed (70g)

  • 2 tbsp granulated sugar (25g)

  • 1 tsp vanilla extract

  • 1 large egg, room temp

  • 1 cup old-fashioned rolled oats (90g)

  • ½ cup all-purpose flour (65g)

  • ½ tsp ground cinnamon

  • ⅛ tsp baking powder

  • ⅛ tsp baking soda

  • ¼ tsp kosher salt

Oatmeal Crust

  • 4 tbsp unsalted butter, melted (57g)

  • 2 tbsp dark brown sugar, packed (28g)

  • ½ tsp ground cinnamon

  • Pinch kosher salt

Vanilla Cream Filling

  • 1 tsp unflavored gelatin (3g)

  • 1 tbsp cold water (15g)

  • 1 ¼ cups heavy cream, cold (300g)

  • ½ cup powdered sugar (60g)

  • 1 ½ tsp vanilla extract

  • Pinch kosher salt

DIRECTIONS

Make and Bake the Cookie Base

  1. Preheat oven to 350°F (175°C). Line a half sheet tray (13×18") with parchment and lightly grease.

  2. In a stand mixer fitted with a paddle attachment (or with a hand mixer), cream butter, brown sugar, and granulated sugar on medium speed for 3–4 minutes until light and fluffy.

  3. Add egg and vanilla, then beat for 2 more minutes, until light and smooth.

  4. Mix in oats, flour, baking powder, baking soda, cinnamon, and salt on low speed until just combined.

  5. Spread evenly into a rectangle on your prepared sheet tray using an offset spatula or wet hands. Aim for about ¼-inch thickness across the whole surface.

  6. Bake for 12–14 minutes, just until browned at the edges and set but still soft in the center. Let cool completely.

Make the Oatmeal Crust

  1. Once cool enough to handle, break up the cookie with your hands and transfer to a food processor. Pulse into fine crumbs.

  2. Add melted butter, brown sugar, cinnamon, and a pinch of salt, and pulse until combined. Reserve about ¼ cup of the crumb mixture for topping the pie later, if desired.

  3. Press the remaining crumb mixture into the bottom and sides of a 9" pie dish. Use a measuring cup or glass to compact it firmly. Chill while preparing the filling.

Make the Vanilla Cream

  1. In a small, microwave-safe bowl, sprinkle the gelatin over 1 tablespoon cold water and let sit for 5–10 minutes. Then microwave for 10–15 seconds until melted and smooth.

  2. Using a stand mixer fitted with the whisk attachment (or a hand mixer), whip the cold heavy cream, powdered sugar, vanilla, and salt in a mixing bowl until soft peaks form.

  3. With the mixer running on low, slowly drizzle in the melted gelatin. Beat to medium-stiff peaks.

  4. Spoon into the chilled crust and smooth the top. Then chill for 2–3 hours until fully set and sliceable. (If you're in a rush, you can freeze it for about 45 minutes instead.)

  5. Sprinkle the reserved crumb mix on top as desired.

RECIPE NOTES & TIPS

  • This is a great make-ahead pie and holds well in the fridge for up to 2–3 days. Just keep it loosely covered (avoid plastic wrap touching the filling).

  • It might seem odd to bake a cookie just to grind it up and press it into a pie pan — but there's a reason. You may be wondering why we don’t just bake the cookie dough directly in the pie dish. Because of the high butter content and the shape of a pie pan, the dough would slide down the sides and pool unevenly as it bakes. Baking the cookie flat on a sheet tray allows for even doneness and the right soft texture before pressing into the pan.

  • This crust is very different from classic pie crust — I designed it to stay soft, like the original sandwich cookie. If you prefer a little crispness, you can bake the pressed crust in the pie pan at 350°F (175°C) for 7–10 minutes. Let cool completely before filling.

  • For clean slices, use a sharp knife dipped in hot water and wiped clean between cuts.

  • Cream whips best when cold. Popping both the cream and the mixing bowl in the freezer for 5 minutes before whipping helps it whip faster and hold its shape better.