HappyCook80's Recipe

Southern Fall Nut Pie

Category: Recipes

Southern Fall Nut Pie

1 9 or 10 inch pie shell, chilled
3/4 cup dark corn syrup
1/2 cup packed dark brown sugar
1/4 cup butter or margarine, melted
1 teaspoon vanilla extract
3 large eggs
2/3 cup pecan halves
2/3 cup hazelnuts, peeled
2/3 cup almonds

Make the desired decorative edge on the pie. Refrigerate or freeze 10 to 15 minutes to firm pastry.

Preheat oven to 425 degrees. Line pie shell with foil and fill with pie weights, dry beans, or uncooked rice. Bake 10 minutes. Remove foil and weightsand bake 10 minutes longer or until lightly browned. If crust puffs up during baking, gently press it to pie plate with back of spoon. Cool on wire rack at least 10 minutes.

Reduce oven temperature to 350 degrees.

In large bowl with a large whisk, mix corn syrup, brown sugar, melted butter, vanilla and eggs until blended.

Arrange nuts in circles in the pie shell. Hold the bowl of filling over the crust and slowly pour filling into crust so not to disturb the nut arrangement too much. Adjust your design if necessary and bake 45 to 50 minutes, until edge is set. Cool completely on wire rack.
Yields 12 servings.