Jim’s Hickory Nut Pie

by Ruth T. White

½ c butter or margarine, melted
1 c sugar
4 eggs, beaten
1 t vanilla
1 c light corn syrup
½ t salt
1 to 1½ c nuts, broken
1 unbaked 9-inch pie shell

Combine butter, sugar and syrup and cook over low heat, stirring constantly until sugar is well dissolved. Let cool slightly. Add eggs, vanilla and salt to mixture and beat well. Pour filling into unbaked pie shell, which has broken nuts in the bottom. Bake at 325 degrees for 50 – 55 minutes. Serve warm or cold. (Rich) Serves 8.

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