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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This sweet-and-salty pie is often requested by my family at get-togethers.Dulcie Knoll, Bluffton, South Carolina 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:
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.
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