3 Nut Pie

Makes 4 pies

The great texture of a pecan pie but with meaty walnuts, buttery pecans and crunchy almonds.

Bake Time

50 to 55 minutes

Cool Time

2 hours

Ingredients

1 pound, 8 ounces fresh OR thawed frozen whole eggs

2 pounds (4 cups) sugar

32 fluid ounces Karo® Light Corn Syrup

OR Karo® Dark Corn Syrup

4 ounces (1/2 cup) butter OR margarine, melted

4 teaspoons pure vanilla extract

8 ounces (2 cups) pecan halves

8 ounces (2 cups) walnut halves and pieces

8 ounces (2 cups) sliced almonds

4 (9-inch) unbaked OR frozen deep-dish pie crusts

Directions

Lightly beat eggs in a large mixer bowl. Add sugar, corn syrup, butter and vanilla; beat until blended.

Pour filling into pie crusts. Combine pecans, walnuts and almonds. Spread 6 ounces or 1-1/2 cups of nuts evenly over top of each pie.

Bake at 350ºF for 50 to 55 minutes. Cool for 2 hours on wire rack before serving.

**To use prepared frozen pie crust: Place sheet tray in oven and preheat oven as directed. Pour filling into frozen crust and bake on sheet tray.

RECIPE TIPS: Pie is done when center reaches 200°F. Tap center surface of pie lightly - it should spring back when done. For easy clean up, spray pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil.