Chocolate Harvest Nut Pie – just in case anyone was curious
Chocolate Harvest Nut Pie
1/2 cup packed light brown sugar
1/3 cup cocoa powder
1/4 teaspoon salt
1 cup light corn syrup
3 eggs
3 tablespoons butter or margarine
1 1/2 teaspoons vanilla extract
1/2 cup coarsely chopped pecans
1/2 cup coarsely chopped walnuts
1/4 cup silvered almonds
Unbaked 9-inch pie crust*
Whipped topping (optional)
Heat oven to 350 degrees. Stir together brown sugar, cocoa and salt. Add corn syrup, eggs, butter and vanilla; stir until well blended. Stir in pecans, walnuts and almonds. Pour into unbaked pie crust. To prevent overbrowning, cover edge of crust with foil.
Bake 30 minutes. Remove foil. Bake additional 25 to 30 minutes or until puffed across top. Remove from oven to wire rack. Cool completely.
Garnish with whipped topping, if desired. Refrigerate leftovers.
Makes 8 servings.
From The Herald (Everett) Sunday, November 22, 1998 page 1F
*I also tried this as small/mini pies. I used crust from Trader Joe’s freezer section and cut it into sections that fit into oiled muffin trays (regular and mini). I cooked this for approximately 35 to 45 minutes. I have a tendency to run ALL the nuts through my mini food chopper too.