Triple-Nut Pie

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 Flaky Pie Pastry 
 3/4 cup packed dark brown sugar 
 3/4 cup light corn syrup 
 4 tablespoons unsalted butter 
 3 large eggs, lightly beaten 
 2 tablespoons rum (optional) 
 2 teaspoons vanilla extract 
 1/2 cup toasted slivered almonds 
 1/2 cup chopped pecans 
 1/2 cup chopped walnuts 
 3/4 cup pecan halves

1. On a floured surface, roll pastry into a 14-inch round. Ease into a 9- or 10-inch glass pie plate. Trim and crimp (see Tip, below). Freeze for 10 minutes or up to 1 week. Prick with a fork. Line with foil; fill with pie weights. Preheat oven to 425F. Bake for 12–16 minutes or until the edge is golden. Cool on a rack; remove foil and weights.
2. In a saucepan, bring the brown sugar, corn syrup and butter to a boil over medium heat, stirring. Let cool.

3. Reduce the oven to 350F. Whisk together the sugar mixture, eggs, rum and vanilla. Stir in the almonds, chopped pecans and walnuts. Pour into the pie shell. Top with the pecan halves. 

4. Bake the pie for 40 minutes or until set but still jiggly in the center. Let cool.

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