Recipe inspired by pecan pie

July 07, 2004|By NEW YORK TIMES NEWS SERVICE

Suzanne Conrad, winner of the 41st Pillsbury Bake-Off's million-dollar prize, says she knew she had a winner when her 90-year-old grandmother, Dora "Nana" Sullivan, who taught her to cook, asked for the recipe.

Inspired by pecan pie, Conrad, a mother of two, mixed crumbled granola bars, oats, walnuts and chocolate chips in a filling that was baked in a refrigerated pie crust.

"It's a lot of money for a little effort," Conrad, 35, told the Associated Press, adding that her prize money would go into a college fund for her 3-year-old son and 1-year-old daughter and to pay off loans for her master's degree in library science.

Oats 'N Honey Granola Pie

Makes 8 servings

1 refrigerated pie crust (from a 15-ounce box), softened as directed on box (Pillsbury)

1/2 cup butter or margarine

1/2 cup packed brown sugar

3/4 cup corn syrup

1/8 teaspoon salt

1 teaspoon vanilla

3 eggs, lightly beaten

4 Oats 'N Honey crunchy granola bars (2 pouches from a 8.9-ounce box, Nature Valley), crushed (see note)

1/2 cup chopped walnuts

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

1/4 cup semisweet chocolate chips

whipped cream or ice cream, if desired

Place pie crust in a 9-inch glass pie pan as directed on box for one-crust filled pie. In a microwaveable bowl, microwave butter on high power 50 seconds to 60 seconds or until melted. Stir in brown sugar and corn syrup until blended. Beat in salt, vanilla and eggs. Stir in crushed granola bars and all remaining ingredients except whipped cream. Pour into pie crust.

Bake in preheated 350-degree oven about 40 minutes to 50 minutes or until filling is set and crust is golden-brown, covering crust edge with foil during last 15 minutes 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.

- Suzanne Conrad, Findlay, Ohio

Per serving: 525 calories; 7 grams protein; 28 grams fat; 11 grams saturated fat; 61 grams carbohydrate; 2 grams fiber; 110 milligrams cholesterol; 370 milligrams sodium

- Analysis courtesy of Pillsbury

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