1 cup white corn syrup
1 cup brown sugar
1/3 tsp salt
1/3 cup melted butter
3 whole eggs
1 tsp vanilla
1 heaping cup of shelled whole Hickory nuts*
Mix syrup, sugar, salt, butter, vanilla. Add slightly beaten eggs. Pour into a 9-inch unbaked pie shell. Sprinkle nuts over filling. Bake in 350 degree oven for approximately 45 minutes.
*can use shelled whole pecans instead of Hickory nuts
Note: This is my mom’s recipe. I found it written in her own handwriting in the back of her cookbook. This was her signature pie and she literally made hundred’s of these Hickory nut pies in her lifetime!