Oats 'n Honey Granola Pie

Enjoy the old-fashioned flavors of oats, brown sugar and walnuts in a pie filling that goes together in minutes.

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Servings 8

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( 277 ) Ratings

277 Ratings

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4 Stars 12%

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Member Reviews ( 8 )

33c576ea-0ae1-4046-a3ea-6dedb7cfd136

Bake-Off® Contest 41, 2004

Suzanne Conrad

Findlay, Ohio

ingredients 12
Prep Time 15 min
Total Time 1 hr 35 min

Ingredients

Crust

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling

1/2: cup LAND O LAKES® Butter

1/2: cup packed brown sugar

3/4: cup corn syrup

1/8: teaspoon salt

1: teaspoon vanilla

3: LAND O LAKES® Eggs, lightly beaten

4: Nature Valley® Oats 'n Honey crunchy granola bars (2 pouches from 8.9-oz. box), crushed (3/4 cup)*

1/2: cup Fisher® Chef's Naturals® chopped walnuts

1/4: cup quick-cooking or old-fashioned oats

1/4: cup Hershey's® semi-sweet or milk chocolate baking chips

: Whipped cream or ice cream, if desired

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Directions

1 Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
2 In large microwavable bowl, microwave butter on High 50 to 60 seconds or until melted. Stir in brown sugar and corn syrup until blended. Beat in salt, vanilla and eggs. Stir crushed granola bars, walnuts, oats and baking chips into brown sugar mixture. Pour into crust-lined pan.
3 Bake 40 to 50 minutes or until filling is set and crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool at least 30 minutes before serving. Serve warm, at room temperature or chilled with whipped cream or ice cream. Cover and refrigerate any remaining pie.

EXPERT TIPS

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Expert Tips

*To easily crush granola bars, do not unwrap. Use rolling pin to crush bars.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 530
Calories from Fat: 250),

% Daily Value

Total Fat: 28g; 28%
(Saturated Fat 12g, 12% Trans Fat 0g 0% ),
Cholesterol: 115mg; 115%;
Sodium: 340mg; 340%;
Total Carbohydrate: 64g; 64%
(Dietary Fiber 1g 1% Sugars 31g 31% ),
Protein: 6g; 6%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 6%;

Exchanges:

2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

ehwright1

report Posted Dec. 5, 2012 9:45 PM

This pie is sooooo good. Baked it for holidays. It was gone BEFORE the pecan pie; and, that is saying something when it comes from pecan country in the South/Georgia!

Gemmy21

report Posted Nov. 9, 2012 4:07 PM

This is a great recipe! We make this every year around the holidays and its always a hit. We like it served with cinnamon ice cream. But vanilla ice cream or whipped cream is good also. It's the perfect combination of salty and sweet. And the chocolate chips in the pie put it over the top! Very yummy!

Ladydedlock4

report Posted Nov. 19, 2011 12:19 PM

People love this pie! I try to make other desserts and people always want me to bring this pie to any get-together; I can't get away from it! I guess because it has something for everyone: Chocolate, Oats, Nuts, Granola...you can't go wrong (and it's super-easy to make). I do think it is better (and slightly more addictive) when you double the salt (to cut the sweetness of the corn syrup)and the oats (to better fill the pie), but other than that it is just superb. Enjoy!

Ladydedlock4

report Posted Nov. 19, 2011 12:07 PM

I find that many times, pies that call for corn syrup are a bit too sweet and gelatinous (like Pecan Pie). This one was like that the first time I made it. Therefore, I made a few modifications and people love it: I double the salt, I double the oats (and use only old-fashioned oats) and I make the chocolate and walnut measurements into "heaping" ones. I also use 60% cacoa Ghirardella chocolate chips which makes it much tastier.

mcstetser

report Posted Jun. 5, 2011 3:58 PM

I love this recipe! I love this pie! Best served warm with a blob of french vanilla ice cream. It's truly now one of my own favorites. Suzanne and I went to high school together, and I learned about her winning recipe a few years ago when I opened up an alumni newsletter. Congratulations Suzanne! You made us all proud! Maybe they should sell these at the JC country fair!