Baking Time: 1 hour
4 eggs
1 cup sugar
1/8 teaspoon salt
1 1/2 cups dark corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla
2 cups roasted and finely chopped Oregon hazelnuts
2 unbaked 8-inch pie shells
Servings: 8
Preheat oven to 350º. 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 325º. Bake 50 to 60 minutes.
4 eggs
1 cup sugar
1/8 teaspoon salt
1 1/2 cups dark corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla
2 cups roasted and finely chopped Oregon hazelnuts
2 unbaked 8-inch pie shells
Servings: 8
Preheat oven to 350º. 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 325º. Bake 50 to 60 minutes.
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