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Granola Pie wins Pillsbury Bake-Off

From staff reports

The winning recipe from the 41st Pillsbury Bake-Off late last month was the Oats ‘n Honey Granola Pie.

You can find the winners for the past bake-off contests on the Pillsbury Web site at www.pillsbury.com/bakeoff. Also, ta cookbook with he recipes from the 100 finalists in this year’s contest, including Priest River’s Laurel Hatfield, can be found in local supermarkets.

Here’s this year’s winning recipe:

Oats ‘n Honey Granola Pie

From Suzanne Conrad of Findlay, Ohio

For the crust:

1 (15-ounce) Pillsbury Refrigerated Pie Crust, softened as directed on box

For the filling:

1/2 cup butter or margarine

1/2 cup packed light 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 8.9-ounce box), crushed (see note)

1/2 cup chopped walnuts

1/4 cup quick cooking or old-fashioned oats

1/4 cup chocolate chips

Whipped cream or ice cream, if desired

Heat oven to 350 degrees. Place pie crust in 9-inch glass pie pan as directed on box for one-crust filled pie.

In a large microwaveable bowl, microwave butter on High for 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 and all remaining filling ingredients into brown sugar mixture except whipped cream. Pour into pie crust-lined pan.

Bake at 350 degrees for 40 or 50 minutes or until filing is set and crust is golden brown, covering crust edge with foil during the last 15 to 20 minutes of baking to prevent excessive browning. Cool at least 30 minutes before serving. Serve warm, at room temperature or chilled. Serve with whipped cream or ice cream. Store in refrigerator.

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

Yield: 8 servings

Nutrition per serving: 525 calories, 28 grams fat (11 grams saturated, 48 percent fat calories) 7 grams protein, 61 grams carbohydrate, 110 milligrams cholesterol, 2 grams dietary fiber, 370 milligrams sodium.