It's a Pi Day tradition here at Michele's Granola: We love sharing a special pie recipe with you every year on 3/14! This year, Michele has created a very special pie featuring her citrusy Lemon Pistachio Granola--let us know if you give this a try!

Coconut Lemon Pie with Granola Crust

For the Granola Crust:

3 c. of chunky Michele’s Lemon Pistachio Granola (about 2 c. if crushed)
2 T. honey
2 T. oats
4 T. of cold, salted butter, diced

For the Pie Filling:

2 c. whole milk
4 eggs, beaten
½ c. all-purpose flour
1 c. unsweetened shredded coconut
¾ c. sugar
8 T. butter, melted
1 t. vanilla extract
1 lemon

Directions

For the Granola Crust:
- Preheat oven to 350 degrees F
- In a food processor, add the granola, honey, butter and oats and pulse until mixture is nice and moist
- Spread crust evenly into a pie plate and press gently

For the Pie Filling:
- In a large mixing bowl, stir together the milk, eggs, flour, coconut, sugar, butter and vanilla extract
- Zest 1 lemon into the bowl and then add the juice of ½ the lemon
- Stir until combined
- Pour the mixture into the pie crust to about ¼ inch below the edge of the pie plate or crust
- Bake at 350F for 35 minutes -- place the pie plate on a baking sheet in case it bubbles over, and if your crust appears to be burning, cover the edge of the crust with aluminum foil for the last 15 minutes of baking
- Allow pie to cool completely
- Refrigerate for 1-2 hours before serving