Hickory Nut Pie Recipe

Hickory Nut Pie Recipe photo by Taste of Home

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My father use to make this pie when I was younger. I would go out in the woods looking for hickory nuts and remember having to shell them with a hair pin! It seemed like forever but the pie was worth it!—Carolyn Hayes, Marion, Illinois

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Hickory Nut Pie Recipe

Prep: 15 min. Bake: 35 min.

Yield: 6-8 Servings

15 35 50

Ingredients

3 eggs
1 cup light corn syrup
3/4 cup sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup chopped hickory nuts or pecans, toasted
1 unbaked pastry shell (9 inches)
Additional toasted hickory nuts or pecans, optional

Directions

In a small bowl, beat eggs just until blended but not frothy. Beat in the corn syrup, sugar, butter, vanilla and salt until blended. Stir in nuts. Pour into pastry shell.
Cover edges loosely with foil. Bake at 350° for 25 minutes. Remove foil; bake 10-15 minutes longer or until a knife inserted near the center comes out clean. Garnish with additional nuts if desired. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 piece) equals 457 calories, 21 g fat (6 g saturated fat), 92 mg cholesterol, 239 mg sodium, 65 g carbohydrate, 1 g fiber, 7 g protein.

Originally published as Hickory Nut Pie in Birds & Blooms February/March 2001, p55