Pecan and Walnut Pie

You are right, another Derby recipe This is a wonderful pie to add to your dessert table along with Traditional Derby Pie. Pecan pie is wonderful, but Pecan and Walnut Pie is exceptional. It's also allowed at Christmas, Thanksgiving, The Fourth of July, or just because you want pie.

This can be made up to 1 day in advance; store covered at room temperature.

8 servings
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1 1/4 cups light corn syrup
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
3 large eggs
2 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
1 cup pecan halves
1 cup walnut halves
1 piecrust (store bought refrigerated rolled or homemade), fitted into a 9-inch pie plate

Heat oven to 350 degrees F. In a large fowl, whisk together the corn syrup, brown sugar and granulated sugars, eggs, butter, vanilla, and salt. Mix in the pecans and walnuts.

Place the pie plate on a rimmed baking sheet. Fill with the nut mixture and bake until the center is set, 45 to 50 minutes. Let cool completely before serving.