Pecan and Walnut Pie
Basic piecrust or 1 store-bought fitted into 9 inch pie plate. The pie can be made up tp 1 day in advance; store covered at room temperature.
Share Your Personal Recipes
You can now share your personal recipes with the MyRecipes Community by making a new or existing recipe "Public".
Go to My Recipe File
- 1 1/4 cup(s) light corn syrup
- 1/2 cup(s) packed dark brown sugar
- 3 large eggs
- 2 tablespoon(s) unsalted butter melted
- 2 teaspoon(s) pure vanilla extract
- 1/4 teaspoon(s) kosher salt
- 1 cup(s) pecan halves
- 1 cup(s) walnut halves
- 1/4 cup(s) granulated sugar
- 1. Heat ov en to 350 degrees. In a large bowl, whisk together the corn syrup, brown and granulated sugars, eggs, butter, vanilla, and salt. Mix in the pecans and walnuts.
- 2. Place the pie plate on a rimmed baking sheet. Fill with the nut mixture and bake until the cetner is set, 45-50 mins. Let cool completely before serving.
This recipe is a personal recipe added by LMStone61 and has not been tested or endorsed by MyRecipes.
Only you will be able to view, print, and edit this note.Add Note
Pecan and Walnut Pie Recipe at a Glance
- COURSE: Pies/Pastries