American Pie Council

2017 Professional Entry

 

Nuts About Crunch Pie


Nuts About Crunch Pie

Pie Crust

1½ cups all-purpose flour
½ teaspoon salt
¼ cup vegetable shortening
¼ cup butter
4-5 tablespoons ice water
Mix together flour and salt. Cut in shortening and butter with pastry blender until mixture looks like coarse crumbs. Mix in water a tablespoon at a time until it comes together but is not sticky. Roll out dough and line 9-inch pie pan. Crimp edges of dough. Set aside.

¼ cup butter, melted
1 cup packed dark brown sugar
1 cup light corn syrup
¼ teaspoon salt
3 eggs, beaten
1 Tablespoon vanilla
½ cup toasted coconut
½ cup toffee bits
1 ½ cups chopped pecans

Mix together butter, brown sugar, corn syrup, salt, eggs and vanilla and whisk together until well blended. Stir in coconut, toffee bits and pecans. Pour into pie shell and bake at 350 for 50 – 60 minutes or until filling is set. Cool on wire rack.
Tammi Carlock
Chickamauga, GA
Nut Category