It is at this time, again, I desperately wish my kids weren’t allergic to peanuts. Because it is impossible to find a can of mixed-nuts that don’t include them. But it’s also at this time, I am feeling especially grateful that they can eat other nuts.
So I could make this Turtle pie.
For me, the process took longer because I have to buy individual nuts…that are all raw…then roast them. But whatever. This pie was worth it. I mean, isn’t any pie? Oh wait, that’s me. Me and my pie love affair.
I used whole almonds and pecan halves, but any combo works here, I think!
Mixed-Nut Turtle Pie
Prep time: 15 minutes
Cook time: 1 hour
• (1) 9-inch Pillsbury deep-dish pie crust
• 2/3 cup sugar
• 2/3 cup maple syrup
• 6 tablespoons unsalted butter
• 4 eggs
• 1 tablespoon lemon juice
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 2 cups salted, roasted mixed nuts, coarsely chopped
• 2 ounces semi-sweet chocolate chips
Preheat oven to 350 degrees. Place the pie shell on a baking sheet; set aside.
Add the sugar, syrup, and butter to a small saucepan; bring to a simmer until the sugar dissolves. Remove from heat and set aside.
In a large bowl, whisk together the eggs, lemon juice, vanilla, and salt. Stir in the syrup mixture, then the nuts. Pour the filling into the pie shell. Bake until the crust in golden and the filling is set, about 1 hour. (If topping or crust begins to brown too quickly, cover with foil.) Let cool on rack.
In a small microwavable-safe bowl, melt the chocolate chips in 30 second intervals, stirring in between, until smooth. Dip the tines of a fork in the melted chocolate and drizzle over the pie. Let stand for about ten minutes until the chocolate sets, then slice and enjoy!
(slightly adapted from Rachel Ray)