Hickory Nut Pie Recipes
HICKORY NUT PIE
My father use to make this pie when I was younger. I would go out in the woods looking for hickory nuts and remember having to shell them with a hair pin! It seemed like forever but the pie was worth it!-Carolyn Hayes, Marion, Illinois
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, beat eggs just until blended but not frothy. Beat in the corn syrup, sugar, butter, vanilla and salt until blended. Stir in nuts. Pour into pastry shell. , Cover edges loosely with foil. Bake at 350° for 25 minutes. Remove foil; bake 10-15 minutes longer or until a knife inserted in the center comes out clean. Garnish with additional nuts if desired.
Nutrition Facts : Calories 457 calories, Fat 21g fat (6g saturated fat), Cholesterol 92mg cholesterol, Sodium 239mg sodium, Carbohydrate 65g carbohydrate (40g sugars, Fiber 1g fiber), Protein 7g protein.
GRANDMA'S HICKORY NUT CAKE
This recipe's more than a recipe to us-it's a family tradition, three generations old. The frosting's a must-otherwise it's not the "true" cake! We have a timber stand with hickory trees on our farm, so getting enough nuts is easy. The problem is finding someone to crack and pick them and the "someone" usually ends up to me! I bake a lot of pies, cakes, rolls and bread. Three of our four children are now married, but with eight grandchildren, I still have plenty of takers for treats.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Cream together sugar and butter for cake. Add eggs; beat on medium speed of mixer for 2 minutes. Mix dry ingredients together lightly with fork. Add dry ingredients alternately with milk. Mix well. Stir in vanilla and nuts. Pour into greased 13x9-in. baking pan. , Bake at 325° for 45-50 minutes. (Cake may be baked in 8-in. layer pans.) Cool. Make frosting by melting butter in a medium saucepan. Add brown sugar; boil 2 minutes. Add milk; bring to boil. Remove from heat; cool to lukewarm. Beat in sugar and vanilla. (May add chopped hickory nuts, 1/2 cup if desired.) Frost cake.
Nutrition Facts : Calories 469 calories, Fat 19g fat (9g saturated fat), Cholesterol 78mg cholesterol, Sodium 231mg sodium, Carbohydrate 70g carbohydrate (53g sugars, Fiber 1g fiber), Protein 6g protein.
HICKORY NUT PIE
Hickory nuts are only available in a few areas of the country, and the South is one of them. They're usually sold in their shells, which are extremely thick and hard. But if you're a hickory nut lover, this pie will inspire you to do the hard work of shelling them. If you can't find hickory nuts, pecans are in the hickory family and make a great substitute. A shot of bourbon enhances the flavor-and makes it even more Southern. For a crisp bottom crust, parbake the shell before filling it. For a crunchy pie, go with the larger amount of nuts.
Yield makes one 9-inch pie
Number Of Ingredients 8
Steps:
- Preheat the oven to 325°F. Line a 9-inch pie plate with the rolled-out crust and pour the nuts into the crust.
- Combine the corn syrup, butter, and sugar in a saucepan over low heat and cook, stirring constantly, until sugar is entirely dissolved, about 15 to 20 minutes. Cool for about 10 minutes.
- Beat the eggs, vanilla, and salt in a small bowl, then add to the sugar mixture and beat well. Spread the filling evenly in the crust.
- Bake for 50 to 55 minutes, until the center is set and doesn't jiggle when the pan is tapped. Cool on wire rack for at least 30 minutes before slicing. This pie can be served warm or cold.
HICKORY NUT CAKE
Steps:
- Preheat oven to 325 degrees.
- Cream sugar and butter. Sift flour, baking powder and salt into mixing bowl. Add to butter-sugar mixture with milk. Stir in hickory nuts. Fold in egg whites.
- Bake for 1 hour in deep 9-inch baking pan. Be careful not to overbake; cake should not be allowed to dry out.
Nutrition Facts : @context http, Calories 344, UnsaturatedFat 12 grams, Carbohydrate 37 grams, Fat 20 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 7 grams, Sodium 95 milligrams, Sugar 17 grams, TransFat 0 grams
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