Caramel Nut Pie Recipe
Caramel Nut Pie Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This sweet-and-salty pie is often requested by my family at get-togethers.—Dulcie Knoll, Bluffton, South Carolina
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min. + chilling

Ingredients

  • 3 eggs
  • 3/4 cup Milky Way ice cream topping
  • 1/2 cup sugar
  • 1/4 cup light corn syrup
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 unbaked pastry shell (9 inches)
  • 1 cup chopped unsalted dry roasted peanuts
  • 1/2 cup chopped walnuts

Directions

In a small bowl, whisk the eggs, ice cream topping, sugar, corn syrup, butter, vanilla and salt until blended. Pour into pastry shell; sprinkle with nuts. Cover edges with foil.
Bake at 400° for 10 minutes. Reduce heat to 350°; bake 20-25 minutes longer or until filling is almost set. Cool on a wire rack. Refrigerate for 1-2 hours before serving. Yield: 6-8 servings.
Originally published as Caramel Nut Pie in Country Woman Christmas Annual 2008, p59

Nutritional Facts

1 piece: 502 calories, 28g fat (8g saturated fat), 92mg cholesterol, 247mg sodium, 54g carbohydrate (30g sugars, 3g fiber), 11g protein.

  • 3 eggs
  • 3/4 cup Milky Way ice cream topping
  • 1/2 cup sugar
  • 1/4 cup light corn syrup
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 unbaked pastry shell (9 inches)
  • 1 cup chopped unsalted dry roasted peanuts
  • 1/2 cup chopped walnuts
  1. In a small bowl, whisk the eggs, ice cream topping, sugar, corn syrup, butter, vanilla and salt until blended. Pour into pastry shell; sprinkle with nuts. Cover edges with foil.
  2. Bake at 400° for 10 minutes. Reduce heat to 350°; bake 20-25 minutes longer or until filling is almost set. Cool on a wire rack. Refrigerate for 1-2 hours before serving. Yield: 6-8 servings.
Originally published as Caramel Nut Pie in Country Woman Christmas Annual 2008, p59

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