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
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

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.