Honey Nut Crunch Pie
Ingredients
- Pie
- 4 eggs, lightly beaten
- 1 cup light-color corn syrup
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 tablespoons butter, melted
- 1 tablespoon bourbon
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1 12 1/2 ounce can dry roasted mixed nuts
- 1/2 cup butterscotch-flavor baking pieces
- 1 deep dish pie crust
- Honey-Nut Topping
- 1/3 cup packed brown sugar
- 3 tablespoons butter
- 3 tablespoons honey
- 1 cup dry roasted mixed nuts
Details
Preparation time 25mins
Cooking time 75mins
Adapted from bhg.com
Preparation
Step 1
Pie
Preheat oven to 350 degrees F. For filling, in a large bowl combine eggs, corn syrup, granulated sugar, brown sugar, melted butter, bourbon, vanilla, and salt; mix well. Stir in mixed nuts and butterscotch pieces.
Pour the filling into the pie shell. Bake in the preheated oven for 40 minutes. Remove from oven. Carefully spoon Honey-Nut Topping evenly over pie. Bake about 10 minutes more or until topping is bubbly.
Cool on a wire rack. Cover and chill in the refrigerator within 2 hours.
Honey Nut Topping
In a small saucepan combine packed brown sugar, butter, and honey. Bring to boiling, stirring constantly; reduce heat. Boil gently, uncovered, for 2 minutes, stirring occasionally. Remove from heat. Stir in dry roasted mixed nuts.
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