HICKORY NUT PIE

Hickory Nut Pie image

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

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 9

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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

Steps:

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. , 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 : Calories 457 calories, Fat 21g fat (6g saturated fat), Cholesterol 92mg cholesterol, Sodium 239mg sodium, Carbohydrate 65g carbohydrate (40g sugars, Fiber 1g fiber), Protein 7g protein.