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