Mixed Nut Pie

Sometimes the best recipes come from a little kitchen improvising. I had an extra pie crust on hand and a few leftover nuts in the pantry, so I figured – why not make a Mixed Nut Pie? I’d never made one before, but I used my favorite pecan pie as inspiration and went from there.

The result was pure comfort: sweet, rich, and full of warm flavor with just a light bite from the whisky. You can use any nuts you have on hand, but for this version, we’re sticking with pecans and walnuts – hearty enough to hold their crunch and bring that perfect texture to every bite.

Be sure to comment below or tag us on social media if you’ve tried this recipe! We’d love to hear about any new mix-in combos you’ve tried!

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Recipe

Yields 1 Pie

Ingredients

• 1 Pie Crust
• 1 cup pecans (halved or roughly chopped)
• 1 cup walnuts (or any hearty nuts of your choice)
• ¾ cup dark Karo syrup
• ¼ cup pure maple syrup
• ½ cup granulated sugar
• 2 tablespoons light brown sugar
• 3 large eggs
• 4 tablespoons unsalted butter, melted and slightly cooled
• 1 teaspoon pure vanilla extract
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• 1 tablespoon Crown Royal (or any whisky you enjoy)

Equipment

• 9-inch pie dish (Any material)
• Large Mixing Bowl
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Cooling rack

Instructions

1. Prepare your pie crust following the instructions on the package before continuing.
2. Preheat your oven to 350°F.
3. In a large bowl, whisk together: Eggs, karo syrup, maple syrup, sugar, brown sugar, melted butter, vanilla, salt, cinnamon, and Crown Royal.
4. Stir in the pecans and mixed nuts.
5. Pour into your unbaked pie crust, spreading the nuts evenly.
6. Bake at 350°F for 50–60 minutes: Check after 30 minutes and loosely cover with foil if the top is browning too fast. The pie is done when the center is puffed and just slightly jiggly.
7. Cool on a wire rack at least 2–3 hours before slicing — this allows it to fully set.
8. OPTIONAL: Top with whipped cream or ice cream and enjoy!

Note: Blind-bake store-bought crust for 5–7 minutes to avoid soggy bottoms, or use a homemade crust for extra flakiness. Have leftover maple syrup? Add a drizzle on the pie for extra flavor!

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