Preheat oven to 350 degrees F.
Whisk everything together. Bake with the sides of the pie covered with foil to prevent burning.
Bake for 35 minutes or until the filling has set but still has some jiggle in the middle.
Turn the oven off and allow the pie to rest with the oven door slightly open for about half an hour to prevent the center from cracking.
I used the Vanilla Bean Espresso granola by Wildway.