- 1/2 (15-ounce) package refrigerated piecrusts
- 1 cup sugar
- 1/2 cup light corn syrup
- 1/4 cup butter or margarine
- 4 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup pecan halves
- 1/2 cup macadamia nuts
- 1/3 cup blanched whole almonds, toasted
How to Make It
Unfold piecrust, and press out fold lines. Fit piecrust into a greased and floured 9 1/2" round tart pan with a removable bottom. Prick bottom of piecrust with a fork. Bake at 400° for 10 minutes or until golden. Cool on a wire rack. Reduce oven temperature to 325°.
Stir together sugar, corn syrup, and butter in a saucepan; cook over medium heat until butter melts and sugar dissolves, stirring often. Remove from heat; cool slightly. Add eggs, vanilla, and salt; stir well. Stir in nuts. Spoon filling into crust.
Bake at 325° for 55 minutes or until set. Cool on a wire rack. Serve with unsweetened whipped cream or ice cream.