Hickory Nut Pie

Name: Hickory Nut Pie
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

9 ingredients

2 steps

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

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.
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.