WINFREY: Every other year,
thousands of contestants from all over the USA
go head to head for a chance to win $1 million
in the Pillsbury Bake-Off.
It is a coveted prize,
and the most recent competition was fierce, honey.
WINFREY: Please welcome the million-dollar winner
of the Pillsbury Bake-Off, Suzanne Conrad of Findlay,
Ohio, and her million-dollar honey 'n oats granola pie.
This is the million-dollar pie we're looking at,
honey 'n oats million-dollar pie.
So what got you to enter? What?
Get what? Take off her...
Ms. SUZANNE CONRAD: Oh...
WINFREY: We know who you are.
Ms. CONRAD: I might have forgotten, though.
I needed to remind myself.
WINFREY: That has never happened, but that's OK.
And you are Suzanne. OK. So
Suzanne's going to make the million-dollar recipe for us.
I can just tell you this.
I've seen lots of other recipes,
but can't you look at this and tell?
Yeah. I--yeah, I can't eat it.
This'll send me over and I'm trying to get
into a dress for something, so I can't.
One bite of...
Ms. CONRAD: Just smell.
WINFREY: I can tell this--now how can we do this?
It really--that's going to help--that helps.
Ms. CONRAD: It does.
WINFREY: That helps a lot.
Ms. CONRAD: Yes.
WINFREY: I can tell...
Ms. CONRAD: Smell therapy.
WINFREY: ...that this is killer good.
This is killer good.
OK, so go ahead. Tell us how to do it.
Ms. CONRAD: OK.
The first thing you do is preheat your oven to 350, OK?
WINFREY: OK, first thing.
Ms. CONRAD: Do that and make sure you get it all set.
WINFREY: OK.
Ms. CONRAD: And then you're going to come
over and get your pie crust.
I use these Pillsbury pie crusts with the...
WINFREY: Of course you do.
Ms. CONRAD: ...for the contest. And they're easy...
WINFREY: Well, I would, too, if I was you.
OK, go ahead.
Ms. CONRAD: They're easier now.
You just unroll them, OK?
WINFREY: You unroll them. OK.
Ms. CONRAD: Yeah. You unroll them and put them
in your pie pan.
And then I just use a fork.
WINFREY: Yeah.
Ms. CONRAD: Then you're going to mix up your wet ingredients.
WINFREY: OK. White ingredients.
Ms. CONRAD: And if you want, I will hand them to you
and can stir.
WINFREY: OK, sure, sure, sure. I'm good at this.
Ms. CONRAD: So the first thing you do is melt a whole
stick of butter.
Yes, I'm sorry. Use butter if you can.
It really works better.
WINFREY: That's why--I knew it. I knew it.
Ms. CONRAD: It--you know, it...
WINFREY: Melt a whole stick of butter, OK, good.
Ms. CONRAD: I'm sorry. Just do that.
Ms. CONRAD: Then you're going to add your brown sugar.
WINFREY: Brown sugar.
Ms. CONRAD: Just a half a cup, OK?
WINFREY: Half a cup, OK. Good, good, good, good, good.
Ms. CONRAD: You got this in?
WINFREY: Yeah, yeah, yeah.
Ms. CONRAD: OK. Then you just mix it in a few times...
WINFREY: Good, good, good. Yeah.
Ms. CONRAD: ...if you can; do the best you can.
WINFREY: Yeah.
Ms. CONRAD: Corn syrup, three-quarters of a cup.
WINFREY: Oh, yeah. Whoo! Whoo! Hurt me. Hurt me. OK.
Ms. CONRAD: All right. Get that in there.
WINFREY: Oh, my...
Ms. CONRAD: OK.
WINFREY: ...God!
Ms. CONRAD: All right. Then you're going to...
WINFREY: Just this alone. Just this alone.
Ms. CONRAD: I know.
WINFREY: Go ahead.
Ms. CONRAD: Smell. Just the smell.
WINFREY: OK.
Ms. CONRAD: It's the butter.
WINFREY: OK. It's the butter and the sugar...
Ms. CONRAD: OK.
WINFREY: ...and the corn syrup.
Ms. CONRAD: Right.
WINFREY: OK. Now what?
Ms. CONRAD: Eggs.
WINFREY: Eggs.
Ms. CONRAD: Take three eggs and just
beat them up and put them in there.
WINFREY: Three eggs, beat them up. OK, good.
Ms. CONRAD: This is really easy.
Kids can do this, too. Piece of cake.
WINFREY: Yeah, mm-hmm.
Ms. CONRAD: And then a teaspoon of vanilla.
WINFREY: Teaspoon. OK.
Ms. CONRAD: OK. And this is one of the secrets--salt.
Salt makes everything taste a little better,
just an eighth of a teaspoon, OK?
WINFREY: Now I saw that in the recipe,
and I'm thinking what's that
eighth of a teaspoon going to do?
Ms. CONRAD: It cuts the sweetness.
WINFREY: It cuts the sweetness.
Ms. CONRAD: Honest to God, because that's a lot of sugar.
WINFREY: OK, good.
Ms. CONRAD: My grandma taught me that. It works.
WINFREY: OK, good. Good, good.
Ms. CONRAD: OK? Now the real secret to this pie,
what makes it different than like pecan pie?
Granola bars.
WINFREY: Granola bars.
Ms. CONRAD: OK?
And everyone puts these in their lunch boxes, all right?
WINFREY: I can tell this is going to be fabulous.
Ms. CONRAD: Leave them in the wrapper...
WINFREY: Yeah.
Ms. CONRAD: ...because I'm a lazy cook...
WINFREY: Yeah.
Ms. CONRAD: ...and I don't want to clean another pan, OK?
WINFREY: Yeah.
Ms. CONRAD: So you just hit them.
WINFREY: Leave them in the wrapper...
Ms. CONRAD: Yeah.
WINFREY: ...and hit them. Then you dump it in.
Ms. CONRAD: Right. OK?
WINFREY: OK.
Ms. CONRAD: Dump those--we have it all done now.
WINFREY: OK, good.
Ms. CONRAD: But--go ahead.
WINFREY: But that's how you do it. OK.
Ms. CONRAD: Yeah.
Just put a little more in, sorry.
WINFREY: OK, good. How much do you put in?
Ms. CONRAD: You put in two of these packets.
WINFREY: Oh, two packets.
Ms. CONRAD: OK? Two packets.
WINFREY: Good, good, good.
Ms. CONRAD: All right.
Then really, I--you can keep using that...
WINFREY: OK.
Ms. CONRAD: ...or you can use the spatula.
And then it is a quarter cup of oatmeal.
WINFREY: Ooh, love that.
Ms. CONRAD: I like the rougher kind, the old-fashioned.
WINFREY: Yes, of course.
Ms. CONRAD: It kind of floats to the top.
WINFREY: Yep. Yeah, yeah. Old-fashioned.
Ms. CONRAD: And then a half a cup of walnuts,
OK, and then a quarter cup of chocolate chips.
All right. Put those in there.
Smells good.
WINFREY: Smells good. OK.
This is with the chocolate in it.
That dresses...
Ms. CONRAD: And this is it.
You're done. I mean, this is it.
WINFREY: Forty-five minutes at 350.
Ms. CONRAD: At 350.
WINFREY: At the pre-heated 350.
Ms. CONRAD: Right.
And the last 15 minutes, if you have a little pie shield,
if you've ever see these?
WINFREY: No.
Ms. CONRAD: These are great.
For the edges so they don't get too brown, or...
WINFREY: Oh!
Ms. CONRAD: Or you can use like tin foil.
WINFREY: Look at--technology.
Ms. CONRAD: This is the best--$3.95.
This is a good tip. I mean...
WINFREY: A pie shield.
Ms. CONRAD: Yeah.
WINFREY: And you would get that at a pie shield store?
Ms. CONRAD: All sorts of...
WINFREY: Yeah.
Ms. CONRAD: Different cooking stores have it.
WINFREY: OK. A pie shield.
Ms. CONRAD: Yeah.
WINFREY: Well, what do you know?
Ms. CONRAD: And then...
WINFREY: Oh, my goodness.
Ms. CONRAD: Yeah. It does need to sit about a half
an hour before you eat it. This one's OK.
WINFREY: Why?
Because otherwise the corn syrup's too hot?
Ms. CONRAD: It's a little gooey.
WINFREY: So you want it all
to kind of congeal together. So take it out.
Ms. CONRAD: Take it out, and then I serve
it with--I usually serve it with ice cream,
vanilla ice cream. I like it.
WINFREY: Yeah. As soon as I get in this dress,
I'm going to have Art make me one of those.
So what are you going to do with the million-dollar prize?
You're a mommy and two kids.
Ms. CONRAD: Yes. Well, it's spread out over 20 years,
which is really nice.
It's an annuity payment, so it's a
$50,000 check for 20 years.
WINFREY: Oh, really.
Ms. CONRAD: So it's like a salary.
I'm actually getting paid to stay home with my children
right now and it's really nice.
WINFREY: That's fantastic. That's fantastic.