Yup - Triscuit Pie!
We are pie lovah's, y'all! seriously, who isn't?! Pies are especially sweet in the fall. On a cool crisp day, a hot cup of tea with a slice of pie while you wait for your little ones to wake up, or get home from school = sweet pie bliss!
Oh, your kiddo is bringing home their bff for a play date & he/she has nut allergies, but you were really wanting a piece of Pecan pie...no worries, add triscuits instead! It's a party in your mouth! Salty, sweet, crunch & smooth gooey goodness! trickery at it's finest! The triscuits end up having the same crunch/texture as shredded toasted coconuts!
Crowdtap & Triscuit asked us tappers to come up with a triscuit recipe, & I nailed it. haha. I could have just searched my cupboards & fridge for things to put on top, but that wouldn't be as much fun as baking something, then having to eat it ALL, because you know, who wants to waste baked goods?! right? right. ha!
Here's what you'll need to try this pie! (You can even add in some pecans with the triscuits, or throw some raisins in the filling! OR if you're real fancy & didn't eat all your chocolate chips like me, you can throw that in!)
1-1/4 cup sugar
1/2 cup melted unsalted butter
3/4 cup corn syrup
1 tsp vanilla
Pie Shell, unbaked
1-1/2 cups crushed/smashed triscuits (I got reg salted triscuits)
3 t melted unsalted butter
2 t sugar
- Preheat oven to 350.
- Mix the filling ingredients together
- Pour into pie shell.
- Combine all topping ingredients in a bowl and stir well to coat your triscuits
- Sprinkle topping evenly over pie.
- Bake in 350 oven for 1 hour, covering with foil after 30 minutes to prevent over browning.
- Allow to cool completely before cutting - otherwise you'll have soup!
If you're a chocolate addict like me, grab the last 20 chocolate chips left in the fridge, nuke them for 30 seconds in the microwave & pour on top!
TADA! you totally just made a triscuit pie!