Hickory Nut Pie
TOTAL TIME: Prep: 15 min. Bake: 35 min.
YIELD: 8 servings.
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
Ingredients
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3 eggs
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1 cup light corn syrup
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3/4 cup sugar
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2 tablespoons butter, melted
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1 teaspoon vanilla extract
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1/8 teaspoon salt
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1 cup chopped hickory nuts or pecans, toasted
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1 unbaked pastry shell (9 inches)
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Additional toasted hickory nuts or pecans, optional
Directions
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1.
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.
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2.
Cover edges loosely with foil. Bake at 350° for 25 minutes. Remove foil; bake 10-15 minutes longer or until a knife inserted in the center comes out clean. Garnish with additional nuts if desired.
Nutrition Facts
1 piece: 457 calories, 21g fat (6g saturated fat), 92mg cholesterol, 239mg sodium, 65g carbohydrate (40g sugars, 1g fiber), 7g protein.
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