Chocolate Granola Pie

Granola and chocolate come together to make this easy, fast pie.

Chocolate Granola Pie

Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Shell Royster

Active Time:
20 mins
Total Time:
3 hrs 15 mins
8 servings

 If you’ve got a bag of granola and a chocolate bar, you are already well on your way to making this easy, fast granola chocolate pie. Feel free to use any style of granola — different combinations of nuts, grains, and dried fruit add to the complexity of the pie, but it's also delicious with just oats and coconut. The molasses and eggs form a light custard that balances the sweetness of the chocolate, while the granola and coconut give it crunch throughout. Serve this pie warm or at room temperature, and add a little ice cream on top if you like — vanilla, chocolate, caramel, and butter pecan ice creams work especially well.


  • 1/2 (14.1-ounce) package refrigerated piecrusts

  • 3/4 cup packed light brown sugar

  • 5 tablespoons (2 1/2 ounces) unsalted butter, melted

  • 1/4 cup unsulphured molasses

  • 2 teaspoons vanilla extract

  • 2 teaspoons apple cider vinegar

  • 1/2 teaspoon kosher salt

  • 4 large eggs

  • 1 1/2 cups granola

  • 1/2 cup unsweetened shredded coconut

  • 4 ounces (70% cacao) bittersweet chocolate, chopped


  1. Preheat oven to 450°F. Place piecrust in an ungreased 9-inch pie plate, pressing dough into bottom and sides of pie plate; fold excess dough under edges, and crimp as desired. Cover dough with crumpled parchment paper, and top with pie weights. Bake in preheated oven for 12 to 14 minutes. Remove pie weights and parchment, and let cool completely, about 20 minutes.

  2. While piecrust cools, reduce oven temperature to 325°F. Whisk together brown sugar, melted butter, molasses, vanilla, vinegar, and salt in a large bowl until smooth. Whisk in eggs, 1 at a time. Stir in granola, coconut, and chocolate.

  3. Place piecrust on a rimmed baking sheet, and pour filling into piecrust. Bake pie on baking sheet in preheated oven until evenly browned and puffed on top, about 55 minutes. (The pie will be just slightly firm to the touch.)

  4. Cool pie on a wire rack at room temperature until completely set and cool, about 2 hours. Serve immediately. Store leftover pie, covered, in refrigerator for up tor 3 days.

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