Yield: 2 Pies
|1½ cup||Dark corn syrup|
|2 tablespoons||Butter; melted|
|2 cups||Oregon hazelnuts (roasted & finely chopped)|
|2||Unbaked 8" pie shells|
Preheat oven to 350. Beat eggs until blended, but not frothy. Add, in order: sugar, salt, corn syrup, melted butter and vanilla, mixing to blend. Stir in hazelnuts. Divide filling between two pie shells.
Place in oven and reduce heat to 325. Bake 50 to 60 minutes.
* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board