Triple Nut Thanksgiving Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Wonderful pie. Experiment with this dessert by substituting toasted hazelnuts,dry roasted peanuts and English walnuts.. or use black walnuts,slivered almonds and pecans. Ingredients:
dough for single 9 crust |
3/4c packed dark brown sugar |
3 eggs2/3c dark corn syrup |
6 tbs unsalted butter,melted |
1tbs molasses |
11/2tsp lemon juice |
1tsp vanilla extract |
1/4tsp salt |
1/2c halved pecans |
1/2c broken or halved walnuts |
1/2c macadamia nuts |
Directions:
1. On floured surface,roll out dough to 1/8' thickness,line 9 pie pan. Trim dough overhang to 3/4 ;fold dough under,even with rim of pie pan. Flute or crimp edge. Refrigerate 30 mins or till dough is firm.
2. Meanwhile,heat oven to 350. Beat brown sugar and eggs in a large bowl at med. speed until well Add all remaining filling ingredients except nuts;beat until combined. Pour into pie crust;sprinkle with nuts.
3. bake 40-45 mins or till crust and filling are light golden brown.(Filling will set as pie cools) Check pie after first 20 min of baking. If crust appears to be browning too quickly,cover edges with foil. Cool on wire rack. Serve at room temp. Refrigerate leftovers.
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