Dessert / Pie: Oats 'N Honey Pie

From Shelly Carey

Ingredients
Crust
1 Pillsbury (15 oz) piecrust, softened as directed on box
Filling
½ cup butter or margarine
½ cup packed brown sugar
¾ cup corn syrup
1/8 teaspoon salt
1 teaspoon vanilla
3 eggs, lightly beaten
4 Nature Valley Oats ‘n Honey crunch granola bars crushed (2 pouches)
½ cup chopped walnuts
¼ cup quick-cooking or old-fashioned oats
¼ cup chocolate chips
Whipped cream or ice cream, if desired

Directions

Preheat oven to 350°F. Place piecrust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.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 chocolate chips into brown sugar mixture. Pour into crust-lined pan.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 or pie shield to prevent excessive browning.Cool at least 30 minutes before serving. Serve warm, at room temperature, or chilled with whipped cream or ice cream. Store in refrigerator.