Oneeda's Kitchen Blog

Nut Custard Pie

Posted on: May 1, 2010

3/4 cup coarsely broken hickory nuts
1 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1 cup water
1/2 cup molasses (light)
4 large eggs, slightly beaten
1/1-4 teaspoon vanilla
9-inch pie shell
ice cream or whipped cream

In a saucepan, combine the sugar, cornstarch and salt. Stir in 1 cup water and molasses. Cook and stir until thickened and bubbly. Slowly stir the hot mixture into the eggs. Add vanilla. Bake unpicked pie shell at 350 degrees for 5 minutes. Remove it from the oven and pour in egg mixture. Top with nuts and return pie to oven. Bake at 350 degrees until a knife inserted off-center comes out clean (about 35 minutes). Cool and serve with a dab of ice cream or whipped cream.


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