Honey Nut Crunch Pie

Photo by Michele H.
Adapted from bhg.com

PREP TIME

25

minutes

TOTAL TIME

75

minutes

SERVINGS

--

servings

PREP TIME

25

minutes

TOTAL TIME

75

minutes

SERVINGS

--

servings

Adapted from bhg.com

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

Directions

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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