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3 Nut Pie

Quick Facts

Prep Time:
Bake Time: 50 to 55 minutes
Cool Time: 2 hours
Yield: 4 pies


  • 1 pound, 8 ounces fresh OR thawed frozen whole eggs
  • 2 pounds (4 cups) sugar
  • 32 fluid ounces Karo® Light Corn Syrup
  • OR Karo® Dark Corn Syrup
  • 4 ounces (1/2 cup) butter OR margarine, melted
  • 4 teaspoons pure vanilla extract
  • 8 ounces (2 cups) pecan halves
  • 8 ounces (2 cups) walnut halves and pieces
  • 8 ounces (2 cups) sliced almonds
  • 4 (9-inch) unbaked OR frozen deep-dish pie crusts


  1. Lightly beat eggs in a large mixer bowl.  Add sugar, corn syrup, butter and vanilla; beat until blended.
  2. Pour filling into pie crusts.  Combine pecans, walnuts and almonds.  Spread 6 ounces or 1-1/2 cups of nuts evenly over top of each pie.
  3. Bake at 350ºF for 50 to 55 minutes.  Cool for 2 hours on wire rack before serving.
  4. **To use prepared frozen pie crust:  Place sheet tray in oven and preheat oven as directed.  Pour filling into frozen crust and bake on sheet tray.
  5. RECIPE TIPS:  Pie is done when center reaches 200°F.  Tap center surface of pie lightly - it should spring back when done.  For easy clean up, spray pan with cooking spray before placing pie crust in pan.  If pie crust is overbrowning, cover edges with foil.