Triple-Nut Thanksgiving Pie

CRUST

1 frozen dough for 1 (9 in) single-crust pie

FILLING

3/4 cup packed dark brown sugar
3 eggs
2/3 cup dark corn syrup
6 tablespoons unsalted butter, melted
1 tablespoon molasses
1 1/2 teaspoons lemon juice
1 teaspoons vanilla extract
1/4 teaspoon salt
1/2 cup halved pecans
1/2 cup of broken or halved walnuts
1/2 cup macadamia nuts

DIRECTIONS

1) On a lightly floured surface, roll out dough to 1/8 inch thickness; line 9 inch pie pan with dough. Trim dough overhang to 3/4 inch; fold dough under, even with rim of pie pan. Flute or crimp edge. Refrigerate 30 mins or until dough is firm.

2) Meanwhile, heat oven to 350F. Beat brown sugar and eggs in large bowl at medium speed until well-combined. Add all remaining filling ingredients except nuts; beat until combined. Pour into pie crust; sprinkle with nuts.

3) Bake 40 to 45 mins or until crust and filling are light golden brown. Filling will set as pie cools. Check pie after first 20 mins of baking; if crust appears to be browning too quickly, cover edge with tin-foil. Cool on wire rack. Serve at room temperature; refrigerate left-overs.

SERVING SUGGESTIONS:

I would serve with a scoop of Cool Whip on top or Vanilla Ice Cream on top or on the side.

8 Servings: Per Servings:

635 Calories
39.5 g total fat (14.5 g saturated fat)
7.5 g protein
68 g carbohydrate
155 mg cholesterol
290 mg sodium
2 g fiber