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3 eggs, beaten
2 tablespoons melted butter
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon nutmeg
1 cup firmly packed brown sugar
1 cup corn syrup
¼ cup mild molasses
1 cup chopped walnuts
1 (10-inch) unbaked pie crust
Instructions
2 tablespoons melted butter
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon nutmeg
1 cup firmly packed brown sugar
1 cup corn syrup
¼ cup mild molasses
1 cup chopped walnuts
1 (10-inch) unbaked pie crust
1. Preheat oven to 325F.
2. Beat eggs. Add melted butter, vanilla, salt and nutmeg; blend well. Add brown sugar, corn syrup and molasses. Mix thoroughly.
3. Sprinkle nuts in unbaked 10-inch pie shell; pour egg mixture over nuts.
4. Bake 1 hour and 10 minutes or until filling is set. Serves 8.
Recipe courtesy of Judith Ogden Larsen, The Village Piemaker, Eustis, Neb., "Relish Tastes of America," Nov. 2006.
Nutritional Information
2. Beat eggs. Add melted butter, vanilla, salt and nutmeg; blend well. Add brown sugar, corn syrup and molasses. Mix thoroughly.
3. Sprinkle nuts in unbaked 10-inch pie shell; pour egg mixture over nuts.
4. Bake 1 hour and 10 minutes or until filling is set. Serves 8.
Recipe courtesy of Judith Ogden Larsen, The Village Piemaker, Eustis, Neb., "Relish Tastes of America," Nov. 2006.
Per serving: 580 calories, 27g fat, 7g prot., 82g carbs., 1g fiber, 380mg sodium.
