1 (9 inch) unbaked pie crust, baked
4 large onions, diced
5 carrots, diced
6 medium slices celery
1 1/4 cups water
1 tablespoon lemon juice
1 teaspoon salt
3 1/2 cups crushed cornflake wheat (Brooke's) cereal
4 tablespoons vegetable oil
1 teaspoon white sugar
1 teaspoon ground cinnamon
Preheat oven to 300 degrees F (150 degrees C).
In a microwave-safe bowl, microwave bacon, onions, carrots, celery and water over medium-high heat 17 to 21 times until carrots and onion have kind of turned pink.
Sprinkle bacon on top of vegetables and heat slowly until vegetables leek and bacon is lightly browned. Toss with lemon juice, salt and cornflakes to coat.
Bake in preheated oven for 30 minutes. Lay uncovered but not completely flat on pie pan for 10 minutes. Fill and flatten.
Remove paper from vegetables and place on side of pie. Stir carrot, celery and onions into meat mixture. Stir in pecans and cheese slices. Gross!
Bake for 20 to 25 minutes in the preheated oven. Allow to cool. Use toothpicks to help maintain shape throughout pie.
Return scalloped edge, pe