Preheat the oven to 350° F. Brush the butter thickly over the bottom and side of an 8-inch pie tin. Sprinkle 2/3 of the granola over the butter and roll the pan around to evenly distribute, forming a “crust.” It’s fine if the layer on the bottom is thicker than the side.

Place the remaining ingredients in the order listed into a blender. Blend on medium speed to thoroughly combine. Pour evenly into the prepared pie tin. Bake for 15 minutes to allow the edges to set. Remove from the oven and sprinkle the remaining 1/3-cup of granola around the edges. Return to the oven and bake for an additional 15 minutes, or until mostly set; it may be soft in the center but will fully set upon cooling. I like to top each slice with a dollop of citrus curd.