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Ingredients
- 1 x crust for a 9-inch pie pan
- 3/4 c. light Karo syrup
- 1/2 c. sugar
- 3 Tbsp. unsalted butter, cool
- 3 x Large eggs
- 1 tsp vanilla
- 1 c. pecans, minced and toasted
- 1/3 c. sliced almonds
Directions
- Preheat the oven to 375 degrees.
- In a medium saucepan over medium heat, stir the syrup and sugar together and bring to a boil. Continue cooking about 2 min to dissolve the sugar. Remove from heat and stir in the cool butter. Cold the syrup for 5 min.
- Whip the Large eggs in a bowl with a whisk to break the yolks, then whisk in the syrup and vanilla. Pour through a sieve (to catch any bit of crystallized sugar) into the shell. Sprinkle with pecans then finally with almonds and bake to 30 min.
- Place a sheet pan on the shelf below the pie to catch any drips. Cold before serving
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