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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Five kinds of nuts are squirreled away in this deliciously sweet pie shared by Mary Lou Timpson of Colorado City, Arizona. There's a crunch in every bite. Ingredients:
pastry for single-crust pie (9 inches) |
1/3 cup coarsely chopped macadamia nuts |
1/3 cup chopped hazelnuts |
1/2 cup salted cashew halves |
1/2 cup pecan halves |
1/3 cup slivered almonds |
4 eggs |
1 cup light corn syrup |
1/2 cup sugar |
1/4 cup packed brown sugar |
2 tablespoons butter, melted |
1 teaspoon vanilla extract |
1/4 teaspoon salt |
Directions:
1. Line a 9-in. pie plate with pastry; trim pastry to 1/2 in. beyond edge of plate and flute edges. Sprinkle macadamia nuts and hazelnuts into the pastry shell. Arrange cashews, pecans and almonds over the chopped nuts.
2. In a small bowl, beat the eggs, corn syrup, sugars, butter, vanilla and salt until well blended. Pour over nuts.
3. Bake at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. (Cover edges with foil during the last 10 minutes to prevent overbrowning if necessary.) Cool on a wire rack. Store in the refrigerator. Yield: 8 servings.
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