Cindy's Crunchy Walnut Pie

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The baked walnuts take on a very different texture when they are baked in the filling which is a delight to bite into. I like it better than pecan pie but pecans can be used in this pie if you wish.

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  • Average
  • Average budget

Ingredients

  • 1 non-baked single pie-crust
  • 3 slightly beaten eggs
  • 1 c. Karo dark corn syrup
  • 2/3 brown c. sugar
  • 1 teaspoon molasses
  • 1/3 c. melted margarine or butter
  • 1 1/2 t. vanilla
  • 1 1/4 c. shelled whole walnuts

Preparation

Step 1

Prepare and roll out the crust, trimming and crimping the edges with your thumbs and first finger.

Step 2

Prepare the filling by combining the eggs, corn syrup, sugar, molasses, melted margarine and vanilla. Mix very well. Stir in the walnuts. Fill pie shell. Cover edges of crust with foil to prevent excessive browning. Place the pie carefully onto a cookie sheet for any run-offs.

Step 3

Bake at 350 degrees for 25 minutes. Cool, refrigerate, covered after 2 hours.

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