"Bayou Bill" Scifres
Dedicated to the conservation and enjoyment of Indiana's natural resources
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Hickory Nut Pie
From Indiana Outdoors , Copyright ©  by Bill Scifres

3 eggs
1 cup sugar (granulated or brown)
1 cup corn syrup
1 cup hickory nutmeats (largest possible pieces, halves if possible)
1 teaspoon vanilla

Directions:  Line 9-inch pie tin with pastry shell (assumed to be completed). Stir sugar into eggs and beat until thick. Stir in corn syrup, vanilla, and 3/4 cup of nutmeats, keeping out the largest pieces. Pour into pastry-lined pie tin and place the remaining 1/4 cup large pieces of nutmeats over top of filling. Bake for one hour in 300 degree preheated oven. This pie may be given added taste by substituting black walnut meats or beechnut meats for a portion of the hickory nuts.


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