Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
November 27 2015
Maple Granola Pecan Pie
1 c. regular oats
ground cinnamon (to taste)
6 tbsp. melted butter
1 c. grade B maple syrup
2 tbsp. grade B maple syrup
1 1/2 c. pecan halves and pieces
1/2 c. sweetened flaked coconut
1/2 package refrigerated piecrusts
1/2 c. firmly packed brown sugar
2 tsp. all-purpose flour
1/4 tsp. salt
3 large eggs
2 tsp. vanilla extract
Heat oven to 350 degrees F. In a small bowl, stir together oats, cinnamon, 2 tablespoons melted butter, and 2 tablespoons maple syrup until blended. Spread oat mixture on a lightly greased baking sheet. Bake 20 minutes or until oats begin to turn golden; remove from oven and stir in pecans and coconut. Bake 10 to 12 more minutes or until pecans and coconut are lightly toasted. Remove from oven and cool completely on a wire rack (about 15 minutes).
Fit refrigerated piecrust into a 9-inch pieplate according to package directions; fold edges under and crimp as desired.
Whisk together brown sugar and next 2 ingredients until blended. Add eggs, vanilla, remaining 4 tablespoons melted butter, and remaining 1 cup maple syrup, whisking until blended. Spoon pecan mixture into prepared piecrust; carefully pour maple syrup mixture over pecan mixture.
Bake at 350 degrees F on lower oven rack for 35 to 40 minutes or until set. Remove from oven and cool completely on a wire rack (about 1 hour).