Chocolate Granola Pie

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Chocolate Granola Pie by twocarolines.com

I shared this pie almost a year ago as a guest post on one of my friends blogs, but I’ve shared it MANY times with friends for various events and just whenever I want to eat one of the most delicious bakes in my arsenal.  I had to post it here today because so many friends have been asking for the recipe with Thanksgiving less than a week away! This pie not only checks all the boxes, crunchy, chewy, chocolatey, nutty, sweet, salty, mouth melty…it also makes the people you serve it to think you’re a total genius in the kitchen.  The cool trick is that it’s one of the easiest pies I make, and honestly, the only pie that competes with this for my favorites is chocolate cinnamon mousse, but that’s a much more involved pie so granola pie has become my go to.  It’s really good served warm, but I think it’s even better served cold, it’s amazing on it’s own, but heaped high with whipped cream or ice cream and you are winning all the pie awards this year.  I implore you to add it to your Thanksgiving line up and share this recipe with your pie loving friends!

Crust: unbaked 9″ Traditional pie crust – ours is easy and always delicious! I sometimes make this in a deep dish pie pan in which case I just go heavy on all the ingredients – you can’t really mess it up I promise!

½ cup butter
½ cup brown sugar
¾ cup light corn syrup
⅛ tsp salt
1 tsp vanilla
3 eggs (beaten)
4 nature valley oat’s n’ honey granola bars (2 pouches) crushed
½ cup walnuts
¼ cup oats (quick or old fashioned)
½ (rounded) chopped chocolate or chocolate chips

  1. Prepare pie crust by pressing into pan and crimping as desired. I usually put my unbaked crust in the freezer while I prepare the filling which makes it extra flakey. Preheat oven to 350.
  2. In large Microsoft waveable bowl melt butter, stir in brown sugar and corn syrup until blended.  Beat in salt, vanilla and eggs.  Stir in crushed granola bars, walnuts, oats and chocolate chips.  Pour into crust lined pan.
  3. Bake 40-50 minutes or until filling is set and crust is golden brown.  During last 15-20 minutes of baking cover crust edge with strips of aluminum foil to prevent excessive browning (if you don’t want to bother, it’s not a huge deal). I use a pie shield that’s handy for pies that have a long bake time.  Cool at least 30 minutes before serving.  Tastes great warm, room temp or chilled with whipped cream or ice cream.  Cover and refrigerate any remaining pie, but remaining pie is unlikely.

Recipe adapted from Pillsbury Bake Off winner 2004 Oats and Honey Pie (which I literally watched the winner announced on Oprah back in 2004 and I’ve been making this pie ever since!)

Guest Post! Chocolate Granola Pie

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It’s my very favorite pie, YES, I’m going there!  It has everything anyone could possibly want in a pie with it’s crunchy top, gooey center, and the perfect combo of chocolate oats and nuts.  Fun fact #1: It’s THE EASIEST PIE EVER! Fun fact #2:  The little people you get to hang with this holiday season would love to make it with you! Fun fact #3: The recipe is up now on the beautiful and brilliant Westerly Commons blog!

Please go there right this minute and if you aren’t following them, do that right away, you’ll certainly be glad you did.  Also take a minute to get stocked up on the cutest childrens clothing available to mankind.  We are so honored to be featured there – thank you Westerly Commons!