(NAPSA)—Onemillion dollars. That was the top prize at the 41st Pillsbury Bake-Off Contest won by Suzanne Conradof Findlay, Ohio, with her delicious Oats ’n Honey Granola Pie. She was among 100 of the best amateur cooks at the country’s most celebrated culinary competition held in Hollywood. Conrad, a wife and motherof two, created her entry by adapting a family-favorite pie. The judges agreed that her recipe surpassed the 99 other contestants, because of its wonder- ful flavor and simple preparation. Forall recipes in this year’s BakeOff finals, visit www.pillsbury.com. OATS ’N HONEY GRANOLA PIE CRUST 1 Pillsbury Refrigerated Pie Crust (from 15-0z. box), softened as directed on box FILLING % % % % cup butter or margarine cup packed brown sugar cup corn syrup teaspoonsalt 1 teaspoon vanilla 3 eggs, lightly beaten 4 Nature Valley Oats ’n Honey Crunchy Granola Bars (2 pouchesfrom 8.9oz. box), crushed* % cup chopped walnuts % cup quick-cookingor oldfashioned oats \% cup chocolate chips Whipped creamorice cream,if desired Heat oven to 350 F. Place pie crust in 9-inch glass pie pan as directed on box for one-crust filled pie. In large microwavable bowl, microwavebutter on high for 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 and all remainingfilling ingredients into brown sugar mixture, except whipped cream. Pourinto pie crust-lined pan. Bakeat 350 F. for 40 to 50 minutes or until filling is set and crust is golden brown, covering crust edge with foil during last 15 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. 8 servings * To easily crush granola bars, do not unwrap. Use rolling pin to crush bars.
