Every year, my hometown has a festival for the MKT railroad and there are all sorts of festivities.
My (obvious) favorite is the pie festival. Volunteers from the town bring homemade pies to a gathering center and then the pies are sold by the slice or full to anyone who wants one. It’s a great idea and there’s never any pie left.
Well, Kellen’s grandpa’s favorite pie from this festival is the Catholic church priest’s “secret pie.” I tried the pie and realized it tasted exactly like 7 layer bars. His grandpa’s birthday was coming up and I wanted to make something special for him, so I made this 7 layer pie. Fortunately for me, his grandpa can’t taste anything anymore, but I think I got the right recipe. This is seriously the easiest, tastiest pie you’ll ever make.
Did you all have a good New Year’s Eve? Any New Year’s Resolutions?
- 1 cup sweetened shredded coconut
- 2 cups graham cracker crumbs
- 1 cup butter
- ½ cup peanut butter
- ½ cup honey roasted peanuts
- 1 cup semisweet chocolate chips
- 1 cup butterscotch chips
- 1 (14 ounce) can sweetened condensed milk
- Preheat oven to 325°F.
- Butter a 9-inch pie plate.
- Melt butter and pour over graham cracker crumbs and toasted coconut in a large bowl; stir until combined. Cool slightly and press with your hands into the bottom and sides of the buttered pie plate.
- Refrigerate the crust for 15 minutes, then bake for 10 minutes or until golden brown. Cool for at least 20 minutes while preparing filling.
- Spread slightly melted soft peanut butter evenly on the crust bottom with a plastic or offset spatula.
- Evenly scatter the peanuts, chocolate chips and butterscotch chips on top of the crust.
- Pour the sweetened condensed milk over the filling. Gently shift the pan to make sure the milk has been distributed evenly.
- Bake for 35 to 40 minutes, or until golden brown and bubbly. Transfer to a wire rack and cool completely. Chill for an hour in the refrigerator before slicing and serving.