Pecan and Walnut Pie

It's hard to believe it is time for Kentucky Derby again. This is a wonderful pie to add to your dessert table along with <a href="">Traditional Derby Pie</a> Pecan pie is wonderful, but Pecan and Walnut Pie is exceptional.

This can be made up to 1 day in advance; store covered at room temperature.

8 servings
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1 1/4 cups light corn syrup
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
3 large eggs
2 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
1 cup pecan halves
1 cup walnut halves
1 piecrust (store bought refrigerated rolled or homemade), fitted into a 9-inch pie plate

Heat oven to 350 degrees F. In a large fowl, whisk together the corn syrup, brown sugar and granulated sugars, eggs, butter, vanilla, and salt. Mix in the pecans and walnuts.

Place the pie plate on a rimmed baking sheet. Fill with the nut mixture and bake until the center is set, 45 to 50 minutes. Let cool completely before serving.