Triple Nut Thanksgiving Pie

• 1 pastry for a double-crust 9-inch pie
• 34 cup dark brown sugar, packed
• 3 eggs
• 23 cup dark corn syrup
• 6 tablespoons unsalted butter, melted
• 1 tablespoon molasses
• 1 12 teaspoons lemon juice
• 1 teaspoon vanilla
• 14 teaspoon salt
• 12 cup pecans, halved
• 12 cup walnuts, halved
• 12 cup macadamia nuts

1. On a lightly floured surface, roll out crust to 1/8" thickness.
2. Line 9" pie plate with dough.
3. Trim dough overhang to 3/4".
4. Fold dough under, even with rim of pie pan.
5. Flute or crimp edge.
6. Refrigerate 30 minutes or until dough is firm.
7. Meanwhile, heat the oven to 350F
8. Beat brown sugar and eggs in a large bowl at medium speed until well-combined.
9. Add all remaining filling ingredients except nuts; beat until combined.
10. Pour into pie crust, sprinkle with nuts.
11. Bake 40 to 45 minutes or until crust and filling are light golden brown.
12. (Filling will set as pie cools.)
13. Check pie after first 20 minutes of baking.
14. If crust appears to be browning too quickly, cover edges with foil.
15. Cool on wire rack.
16. Serve at room temperature; refrigerate leftovers.

pastry, brown sugar, eggs, corn syrup, unsalted butter, molasses, lemon juice, vanilla, salt, pecans, walnuts, nuts

Taken from www.food.com/recipe/triple-nut-thanksgiving-pie-328846 (may not work)