| Crust |
4 to 8 Tbsp.
Finally chopped pecans
Butter flavor all-vegetable shortening*
Packed light brown sugar
Light corn syrup
Eggs, lightly beaten
Crunchy granola bars, crushed (about 3/4 C.)
Maple or buttescotch flavored mint chips
- For crust, combine flour, powdered sugar, finely chopped pecans and salt in mixing bowl; mix together well. Cut in shortening until pea-size chunks. Sprinkle with water, 1 tablespoon at a time, while tossing lightly with a fork until forms a ball. Flatten into a disc; cover with plastic wrap and chill for 30 minutes or up to 2 days.
- Roll dough from center outward with steady pressure on a lightly floured work surface (or between two sheets of wax or parchment paper) to a circle 2 inches wider than 9-inch deep dish pie pan and about 1/4-inch thick. Transfer dough to pie pan by loosely rolling around rolling pin. Center rolling pin over pie pan and unroll, easing dough into pan. Trim, leaving 3/4-inch overhang. Fold edge under and flute as desired. Set aside.
- Preheat oven to 425°F. Combine butter, brown sugar, corn syrup and maple syrup for filling in a large bowl and beat until well blended. Then, beat in salt, vanilla and eggs. Stir in crushed granola bars, pecans, maple chips and raisins by hand and turn into prepared crust. Cover crust with pieces of aluminum foil and bake at 425°F for 15 minutes; reduce heat to 350°F and bake for 30 to 40 minutes more or until filling is set and crust is golden. Cool and chill. Serve with sweetened whipped cream, if desired.
Note: Crisco® Butter Flavor All-Vegetable Shortening preferred.
CRMB Winner from National Pie Contest 2009
Nutrition facts per serving: Calories 690 (47% from fat); Total Fat 37g (sat 13g, mono 15g, poly 8g, trans 2g); Cholesterol 30mg; Protein 7g; Carbohydrate 87g; Fiber 3g; Iron 3mg; Sodium 540mg; Calcium 48mg; Vitamin A 471IU; Vitamin C 0mg.
Daily Values: Vit. A 10%; Vit. C 0%; Calcium 4%; Iron 15%; Protein 14%; Fiber 14%