Chocolate Granola Pie

Ingredients

• 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 teaspoon vanilla extract
• 2 teaspoon 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

Steps

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.