Whatever-Nut Pie: It’s Friday Pie-day.

You’re in charge of what nuts go in this pie. This isn’t a time to go out nut shopping; this is time to mine the strange crannies of your cupboard and make something delicious from your findings.

Tips for your success:

  1. Toast all nuts/seeds. They might need different levels of toasting for optimum flavor. Spread nuts out on a pan and give them plenty of space; lots of nuts contain quite a bit of moisture and if you pack them on there, they’ll steam themselves instead of toasting.
  2. Chop nuts so they’re a similar size in the pie. Makes the eating of it very pleasant.

Otherwise, go nuts.

This recipe needs a blind-baked pie shell. Get the recipe for that here.

Whatever Nut Pie

Use whatever nuts and seeds you have on hand to make this delicious & easy pantry staple pie.
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Equipment

  • 9" pie plate
  • Baking beans/rice/sugar
  • Rolling pin

Ingredients
  

  • 1 9" pie shell, fully baked (See above for link to crust recipe)
  • 1 1/2 cups nuts, any variety
  • 2 eggs
  • 4 T butter, melted
  • 3/4 cup brown sugar
  • 1/2 cup corn syrup
  • 1 1/2 tsp vanilla extract
  • zest of 1/2 orange
  • 1/4 tsp salt

Instructions
 

  • Preheat oven to 325 degrees.
  • Fully toast all of your nuts (or seeds!) Different nuts have a different needs, but most will be fully toasted within 10 minutes, so keep a careful eye on them. Allow to cool completely, then chop nuts to roughly same size.
  • Place toasted and chopped nuts into fully-baked pie shell.
  • Crack eggs into medium size bowl, and use a whisk to break them up slightly. Add rest of ingredients (ensure your melted butter isn't too hot) and mix throughly. It should look brown and goopy.
  • Pour brown goop evenly over nuts in pie shell. Bake immediately for about 35 minutes, or until set and no longer jiggly. Allow to cool on a wire rack, then serve with ice cream, whip cream, or plain. Enjoy!