Thursday, August 19, 2010
Oats n' Honey Granola Pie
I made this pie for my friend Mitch's birthday a few weeks ago.
Mitch is not exactly what you would call a sweets lover.
He will eat the occasional dessert, but he's really more of a main course kinda guy. He loves his food hot and spicy, and well, I'm so not a hot and spicy person. Coming up with a dessert that he will enjoy isn't easy, but he does love this pie.
If you like granola and if you like pecan pie and if you like sticky, sweet and chocolaty goodness, then you will love this pie.
I've been making this pie for the last 7 years. It was the winner of the 2004 Pillsbury Bake Off.
You can serve this at room temperature or warm it up and top it with whipped cream or vanilla ice cream. We went "naked" and just gobbled it up plain this time.
I like to use pecans in this recipe, but feel free to use walnuts if you prefer.
Oats n’ Honey Granola Pie
1 pie crust, softened (yup I used Pillsbury and I'm not ashamed to admit it)
1/2 cup packed brown sugar
3/4 cup corn syrup
1/8 teaspoon salt
1 teaspoon vanilla
3 eggs, lightly beaten
4 Nature Valley Oats ‘n Honey crunchy granola bars (2 pouches from 8.9oz box), crushed (about ¾ a cup)
1/2 cup chopped walnuts or pecans
1/4 cup quick cooking or old-fashioned oats
1/2 cup chocolate chips
Oven to 350. Please the pie crust in a 9 inch glass pie pan.
In a large microwavable bowl, microwave the butter on high 50 – 60 seconds or until melted. Stir in the brown sugar and corn syrup until blended. Beat in the salt, vanilla and eggs. Stir in the crushed granola bars, walnuts, oats and chocolate chips into the mixture. Pour into pie plate.
Bake 40 to 50 minutes or until filling is set and crust is golden brown. During the last 15 to 20 minutes of baking, check to see that the crusts isn’t browning too quickly. If it is, cover it with a pie saver or some foil. Cool at least 30 mins before eating. Serve warm or room temperature. Can be served with whipped topping or ice cream. Store in fridge.