2 oz. rolled oats, pulverized in the food processor
4 oz. mini pretzel sticks (salted), add 1/2 to processor and pulse a few times until broken up in medium chunks
3 oz walnuts, add to processor and pulse until broken up
4 oz unsalted butter, melted, add to processor and pulse until incorporated
2 oz. honey, add to processor, pulse until incorporated.
Most of the ingredients will now be coarsely ground. Add the remaining pretzel sticks to the processor and pulse until there is a mixture of medium chunks and coarsely ground oats, pretzels & nuts. Dump the mixture into a deep-dish pie plate and press into place evenly across the bottom and up the sides using the bottom of a metal measuring cup. Bake approximately 15 minutes @ 350F. Cool.
Cream Cheese Layer
4 oz. cream cheese, regular or reduced fat, use mixer to whip the cheese and dilute with 2 oz. milk, cream or half n half.
2 Tbsp Splenda
1 tsp. Vanilla extract
Add the Splenda and Vanilla and whip until smooth. Spread over the bottom and sides of the cold crust. Cover and refrigerate until ready to fill and serve.
I will be filling our pie with fresh strawberries glazed with a little sugar-free jam (warmed in the microwave). Photos to follow.