Million Dollar Pie

Ingredients

• 1 sheet Pillsbury refrigerated 9 inch pie crust dough
• 1/2 cup butter
• 3/4 cup corn syrup
• 1/2 cup packed brown sugar
• 3 eggs, lightly beaten
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• 1 tsp. vanilla extract
• 1/8 tsp. salt
• 2 pouches oats and honey granola bars, crushed
• 1/2 cup chopped walnuts
• 1/4 cup quick cooking or old-fashioned oats
• 1/4 cup semisweet chocolate chips
• Concentrated food coloring, thawed frozen whipped topping and white decorating sugar crystals, optional

Directions

Preheat oven to 350 degrees F. Fit dough in 9 inch pie pan; trim and flute edge. In large microwave-safe bowl microwave butter on high until melted, about 1 minute. Stir in corn syrup and sugar. Beat in eggs, vanilla and salt. Stir in granola, nuts oats and chips. Pour into crust. Bake 40-50 minutes or until filling is set and crust is golden, covering edges with foil during last 15 minutes of cooking time. Cool. If desired, place a pastry bag fitted with large star tip in tall glass. Paint line of green food coloring along inside of bag. Paint red line opposite green line. Spoon whipped topping into bag; pipe onto pie. Sprinkle with decorating sugar.

By Robin from Washington, IA

Ingredients

• 1 large can crushed pineapple
• 1 can Eagle Brand milk
• 1 (8 oz.) tub Cool Whip
• 1 cup pecans
• 3/4 cup coconut
• 1/4 cup lemon juice
• 2 graham cracker crusts

Directions

Mix all ingredients together. Pour into pie crusts and refrigerate.

By imaqt1962

Ingredients

• 1 (15 oz.) can Eagle Brand milk
• 1/4 cup RealLemon lemon juice
• 1 egg yolk, beaten
• 1 cup coconut
• 1 cup chopped pecans
• 1 cup drained crushed pineapple (small 1/2 can)
• 1 (9 oz.) Cool Whip
• cherries, cut in half, optional
• 2 (8 inch) graham cracker pie crust or 1 family size crust

Directions

Mix together by hand using big spoon or wire whip: milk, lemon juice, and egg yolk. Add coconut, pecans, pineapple, Cool Whip, and cherries. Pour in graham cracker pie crust. Chill. Serve. Recipe makes 2 (8 inch) pies or 1 family size pie.

Source: My mother gave me this recipe. I later had it printed in the Arlington Citizen Police Academy Alumni Association cookbook.

By Linda from Arlington, Texas