Recipe courtesy of MollyCake - Visit them at 361 Brant St, Burlington - www.mollycake.ca
Preheat oven to 335F. Toast your nut mixture.
In a pot over medium heat, heat butter, sugar, salt and maple syrup until it’s a rolling boil (approx. 3 minutes after the butter melts and sugar dissolves). Set aside for 5 minutes to cool slightly.
Prepare your eggs. Add the warm sugar mixture to your eggs (a tablespoon at a time), whisking diligently until it reaches room temperature. Then, slowly, while whisking, pour in remaining warm sugar mixture. Add vanilla.
Pour nuts into the prepared, still frozen, pie shell. Pour your warm sugar mix over top.
Bake at 335F for approx. 50 minutes. It will still be shaky in the middle when you take it out.
It's Pie Season! Try this sweet, sticky, nutty pie from MollyCake, or drop by to order one of their many other delicious pies for Thanksgiving!
Ingredients
Directions
Preheat oven to 335F. Toast your nut mixture.
In a pot over medium heat, heat butter, sugar, salt and maple syrup until it’s a rolling boil (approx. 3 minutes after the butter melts and sugar dissolves). Set aside for 5 minutes to cool slightly.
Prepare your eggs. Add the warm sugar mixture to your eggs (a tablespoon at a time), whisking diligently until it reaches room temperature. Then, slowly, while whisking, pour in remaining warm sugar mixture. Add vanilla.
Pour nuts into the prepared, still frozen, pie shell. Pour your warm sugar mix over top.
Bake at 335F for approx. 50 minutes. It will still be shaky in the middle when you take it out.
