Granola Crust
2 cups ROGERS Hazelnut & Honey, 5 Grain Granola, 500mL
1/4 cup white sugar, 60mL
1/2 cup margarine, 125mL
3/4 cup sugar, 180 mL
1 1/2 cup water, 375 mL
1 tsp. lemon juice, 5 mL
1/4 cup cornstarch, 60 mL
1 3 oz strawberry jello pkg
1 lb fresh strawberries, sliced, 454 g
… an old fashion pie with new-age granola crust!


1.Preheat oven 375 F (190 C)
2.Prepare Crust. Blend granola into a fine flour like crumb. Add sugar and melted margarine. Mix well and press into a 9 inch pie plate. Bake for 10 minutes until you see a slight colour change around the edges.
3.Cool pie shell completely. Can make this a day or 2 ahead and store in the refrigerator.
5.Prepare Filling. In a large sauce pan, add sugar, 1 cup of water and lemon juice. Heat to dissolve sugar. Keep mix on med heat.
7.Mix cornstarch into extra 1/2 cup of water and slowly stir slurry into hot mixture. Stir continuously for about 4 – 5 minutes until the mixture thickens and turns clear. Remove from stove and stir in strawberry jello until completely dissolved. Cool to room temperature.
8.Once cooled fold in the strawberries and toss to coat evenly. Pour into cooled pie crust. Place in refrigerator to set for a minimum of 4 hours or overnight.

… an old fashion pie with new-age granola crust!

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