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Hickory Nut Pie

Hickory Nut Pie


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


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.

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