| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains, Meats | Pies | 6 | Servings | |
INGREDIENTS
| 1/2 | c | Brown sugar, packed |
| 1/2 | c | Soft butter or margarine |
| 3/4 | c | Granulated sugar |
| 3 | Eggs | |
| 1/4 | Teasp. salt | |
| 1/4 | c | White corn syrup |
| 1/2 | c | Light cream |
| 1 | c | Broken walnut meats |
| 1/2 | Teasp. vanilla extract | |
| 7 | Walnut halves |
INSTRUCTIONS
Any Wonderful Pastry for 8" or 9" pie shell Early in day: Start heating oven to 350° F. Line 8 or 9" pie plate with pastry; trim edge even with pie plate. From pastry trimmings, cut out dime-size circles; moisten each circle; overlap circles around rim of pie plate, pressing down as you go. In double-boiler top, cream together brown sugar and butter; stir in granulated sugar, eggs, salt, corn syrup, and cream. Cook over hot, not boiling, water 5 min., stirring constantly. Remove from heat; stir in broken nuts and vanilla. Pour into lined pie plate. Bake at 350° F. 50 min. Arrange walnut balves around top. Bake 15 min. longer. Cool on wire rack. (For toasty nuts, bake pie 15 min.; then arrange nuts on top of pie, and bake 50 min.) To Serve: This pie is delicious as is, but if desired, you may top each wedge with small ball of vanilla ice cream or small mound of whipped cream. PECAN PIE: Substitute pecans for walnuts. PEANUT PIE: Substitute salted peanuts for broken walnuts. Bake 1 hr. 5 min., omitting extra nuts on top. Serve topped with small mounds of whipped cream and a few peanuts.
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