Grape-Nuts Pie Recipe (Classic Baked Pie)

Heat the oven to 350°F (175°C). If you’re using a pie shell, have it ready at room temperature so it fills evenly.

In a small saucepan, combine water, sugar, dark corn syrup, and salt. Warm over medium-low heat, stirring until smooth and the sugar is dissolved. Take off the heat and let it cool for about 5 minutes.

Whisk the eggs in a bowl. Slowly drizzle a few spoonfuls of the warm syrup into the eggs while whisking, then pour the egg mixture back into the saucepan and stir until fully blended.

Stir in the vanilla and the melted butter. Mix just until combined so you don’t whip in too much air.

Pour the filling into the prepared pie shell. If you see foam on top, skim it off for a smoother bake.

Bake for 50 minutes, until the edges are set and the center still jiggles slightly. Start checking in the last 10 minutes so the top doesn’t over-brown.

Cool completely on a wire rack. Let it rest at least 2 hours before slicing; serve with whipped cream or ice cream if you like.