Harvest Nut Pie

• 1 unbaked 9 inch pie crust
• 1 (7 ounce) boxodense almond paste
• 3 eggs
• 34 cup firmly packed dark brown sugar
• 34 cup dark corn syrup
• 4 tablespoons unsalted butter, melted
• 12 cup blanched slivered almond
• 12 cup walnut pieces
• 12 cup pecans
• 1 teaspoon vanilla extract
• 1 pinch salt

1. Adjust rack to second lowest rung in oven.
2. Preheat oven to 350F
3. Shape Almond Paste into a flat disk and place between wax paper or on a slightly floured counter.
4. Roll out to a 9 inch circle.
5. Press into bottom and up sides of pie crust.
6. Whisk eggs and brown sugar until frothy.
7. Add corn syrup, butter, almonds, walnuts, pecans, extract and salt.
8. Mix until combined and pour into almond lined crust.
9. Bake for 55-60 minutes or until top center is puffed and golden brown.
10. Center should register 200F on a meat thermometer.
11. Tent pie with foil if browning too quickly.
12. Cool on wire rack two hours and refrigerate.

crust, eggs, brown sugar, corn syrup, unsalted butter, blanched slivered almond, walnut pieces, pecans, vanilla, salt

Taken from www.food.com/recipe/harvest-nut-pie-442543 (may not work)