Ok, I admit that saying “Mixed Nut Pie” doesn’t have the pizazz or flair of saying “Macadamia” or “Pecan”…it just sounds a bit, well, generic. Also, did I really just use the word pizazz?!? At any rate, this is basically a pecan pie with assorted nuts and a happy drizzle of chocolate. It can feature any nuts although the recipe specifically said no peanuts. But chopped up Brazil nuts I’d totally welcome. And pecans. And walnuts. And almonds. You get the picture.
Mixed Nut Pie
1 unbaked (9-inch) pie crust
3 egg lightly beaten
1 cup Karo® Light Corn Syrup
2/3 cup brown sugar
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 cup butter, melted
2 tablespoons honey
1 teaspoon Spice Islands® Pure Vanilla Extract
1-1/4 cup mixed nuts without peanuts (chop large nuts like Brazil nuts, if desired)
1/3 cup milk chocolate chips
1. Preheat oven to 375˚ F.
2. Beat eggs, corn syrup, sugar, flour, salt, butter, honey and vanilla extract in a large bowl with a wire whisk. Stir in mixed nuts. Pour into pie crust.
3. Bake for 45 to 55 minutes or until filling is set and internal temperature is 200˚F. Remove from oven to cooling rack.
4. Melt chocolate chips and drizzle over the pie. Cool. Serve with a scoop of ice cream or whipped cream, if desired.