Chewy Oatmeal Raisin Cookie Pie

A gooey oatmeal raisin cookie pie with warm cinnamon, plump raisins, and a chewy, golden filling baked in a graham cracker crust. Perfect with a scoop of ice cream.

A Quick Look At The Recipe

Recipe Name: Chewy Oatmeal Raisin Cookie Pie
Ready In: 75 minutes
Serves: 4 Slices
Main Ingredients: 1 6- oz. graham cracker pie crust*, 3 eggs, 1 cup light corn syrup, 1/2 cup packed brown sugar, 3 tablespoons melted butter or margarine, 3/4 cup quick-cooking oats, 1 tablespoon all-purpose flour, 1 teaspoon ground cinnamon
Why You'll Love It: A chewy, gooey oatmeal raisin cookie pie baked in a golden graham cracker crust with brown sugar, cinnamon, and plump raisins.

A Comforting Twist on a Classic

If oatmeal raisin cookies have always been your favorite, you’re going to fall hard for this oatmeal raisin cookie pie. This is everything you love about a chewy oatmeal raisin cookie: the cinnamon, the brown sugar sweetness, the juicy bursts of raisins, all baked into a soft, gooey filling inside a buttery graham cracker crust.

A slice tastes like a cross between a pecan pie and a batch of chewy oatmeal cookies, which makes it perfect for family gatherings, potlucks, or just when you’re craving something cozy on a weeknight.

It comes together in just a few minutes of mixing and about an hour in the oven. Well, I won’t keep you waiting any longer. Let’s get baking!

And if you’re looking for more amazing oatmeal recipes that don’t require any baking at all, check out our No-Bake Peanut Butter Oatmeal Cookies!

Ingredients for oatmeal raisin cookie pie

Ingredients You’ll Need

Graham cracker crust
Eggs
Light corn syrup
Brown sugar
Melted butter
Quick oats
All-purpose flour
Cinnamon
Salt
Raisins

Don’t skip the cooling step. It’s tempting to dig in right away, but this pie needs at least an hour to cool and set.
Make it your own. Add a splash of vanilla extract, swap in chocolate chips, or throw in a handful of chopped pecans.
Serve it warm. If it cools too much before you dig in, pop slices in the microwave for 10–15 seconds to get that fresh-from-the-oven vibe.
Top it off. A scoop of vanilla ice cream or a dollop of whipped cream takes this pie over the top.

Taking a slice of oatmeal raisin cookie pie

Step-by-Step Instructions

1. Prep the oven

Heat your oven to 325°F and place the oven rack in the middle position. This ensures even baking.

2. Make the Filling

In a large bowl, whisk together the eggs, corn syrup, brown sugar, and melted butter until smooth. Add the flour, oats, cinnamon, salt, and raisins, then stir until everything is combined. It should look like thick cookie dough batter.

Large bowl with eggs, brown sugar, and corn syrup

Bowl with flour, oats cinnamon, salt and raisins

3. Assemble the Pie

Pour batter into your graham cracker crust and smooth it out with a rubber spatula. For easier handling, place the pie on a cookie sheet before it goes into the oven.

Unbaked oatmeal raisin cookie pie batter in crust

4. Bake

Bake for 45–50 minutes, or until the top is golden brown and the center is just set. Give the pie a gentle jiggle; it should be slightly firm but not overly wobbly.

5. Cool & Serve

Let the pie cool completely before slicing. This helps the filling firm up. Serve as-is, or go all out with a scoop of vanilla ice cream or a dollop of whipped cream.

A plate with a slice of oatmeal raisin cookie pie

Storage Tips

This oatmeal raisin cookie pie is rich and keeps beautifully, so you don’t have to worry about polishing it off in one sitting! Once cooled, it can be stored in an airtight container at room temperature for up to 2 days. If you’d like it to last a bit longer, pop it in the fridge where it’ll keep well for about 5 days.

You can even freeze individual slices! Just wrap them tightly in plastic wrap and store for up to 2 months. When you’re ready to enjoy, thaw and reheat for that fresh-from-the-oven taste.

Frequently Asked Questions

Can I use a regular pie crust instead of a graham cracker crust?

Yes! A store-bought or homemade pie dough works just as well as a graham cracker crust. If you love the texture of chewy oatmeal raisin cookies, the buttery pie dough adds that same old-fashioned feel, closer to a pecan pie base.

Do I need to soak the raisins first?

Not required, but it’s a great trick! Soaking the raisins in hot water for 5–10 minutes will plump them up and make the filling extra soft and chewy. Just drain them well before adding to your batter.

Can I swap the corn syrup with something else?

Corn syrup gives the pie its classic glossy finish and chewy texture, much like pecan pie. If you’d rather not use it, you can try maple syrup or golden syrup, though the texture may turn out a little different.

How do I know when the pie is done baking?

The top should look golden brown, and the filling should be “just set” in the center. Give the pie plate a gentle jiggle: the edges should be firm while the middle has a very slight wobble. It’ll continue to firm up as it cools.

What’s the best way to serve oatmeal raisin cookie pie?

It’s delicious on its own, but even better warmed up with a scoop of vanilla ice cream or a dollop of whipped cream. The creamy contrast makes the cinnamon and brown sugar flavors really shine.

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