An Easy Nut Pie

Pecan pie is one of my favorite pies on the Thanksgiving table.  Today, I will introduce an easy nuts pie just to have something different. This pie includes mixed nuts, which adds different nutritional benefits other than those from just pecans.

Ingredients:

One 9 in. store-bought pie crust or homemade

3 cups unsalted, unbaked mixed nuts (I use the Kirkland brand sold at Costco)

4 eggs

1/2 cup brown sugar

1/2 cup granulated sugar

1 tsp vanilla

1 tsp cinnamon

1 tbs butter, cut up (optional)

Directions:

Unfold the pie dough and place into a 9 inch diameter pie pan. Use a fork to flute or make some indentations around the overhanging dough edges.

Preheat and oven to 350°.

In a mixing bowl, place and whisk together the eggs and both types of sugar.  Add cinnamon, vanilla, and nuts. Stir well.

How to make crispy pie dough:

First, pre-bake (blind bake) the pie crust by placing over the pie dough in the pie pan a sheet of parchment paper or aluminum foil larger than the pie pan.

Next, place and spread pie weights or dried beans in a single layer on top of the parchment paper or aluminum foil enough to cover the entire bottom of the pie crust and bake for 10 minutes (this will prevent the pie crust at the bottom from bubbling up, curling, or shrinking).

Then when cool to the touch, remove parchment paper or aluminum foil with the pie weights from atop the piecrust (remove the pie weights and store them in a jar for future use).

Finally, pour mixture onto the blind baked pie dough. Dot butter, if using, on top. Bake in the preheated oven for 40 minutes or until set.