Honey-Nut Crunch Pie

By á-379

Ingredients

• 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, burbon
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 1 12.5 ounce can dry roasted mixed nuts
• 1/2 cup butterscotch flavor baking pieces
• 1 deep dish pastry shell
• 1 recipe Honey-Nut Topping
• Honey Nut Topping
• 1/3 cup packed brown sugar
• 3 tablespoons butter
• 3 tablespoons honey
• 1 cup dry roasted mixed nuts

Preparation

Step 1

Preheat oven to 350 degrees. For filling, in a large bowl combine eggs, corn syrup, granulated sugar, brown sugar, melted butter, bourbon, vanilla and salt; mix well. Stir in the butterscotch pieces and the mixed nuts.

Pour the filling into the pastry shell. Bake in the preheated oven for 40 minutes. Remove from oven. Carefully spoon the Honey-Nut topping over the pie. Bake another 10 minutes or until the topping is bubbly.

Cool on a wire rack. Cover and chill in the refrigerator within 2 hours. Makes 10 servings

Honey Nut Topping
In a small saucepan combine the sugar, butter and honey. Bring to boiling, stirring constantly; reduce heat. Boil gently, uncovered for 2 minutes, stirring occasionally. Remove from the heat. Stir in dry roasted mixed nuts.