Pecan and Pine Nut Pie

A satisfying twist for an old favorite--my DH particularly likes it and now requests it over traditional recipes. It is from the November 2002 issue of "Bon Appetit", Penny and Armin Rembe's Thanksgiving celebration story. Their recipe calls for 2/3 cup pine nuts and 1 cup pecans; feel free to use those measurements, but I've realized that pine nuts really do have a stronger flavor than pecans, so I've lowered the pine nut amount to 1/2 cup and upped the pecans to 1 1/4 cups. Either way, you're bound to enjoy it.

• Ready In: 1 hr 10 mins
• Serves: 8

Ingredients

• 1  unbaked pie shell
• 1  cup sugar
• 4  large eggs
• 2⁄3 cup light corn syrup
• 1⁄2 cup dark corn syrup
• 1 1⁄2 tablespoons all-purpose flour
• 1⁄8 teaspoon salt
• 1⁄4 cup unsalted butter, melted,cooled
• 1 1⁄4 cups pecan halves
• 1⁄2 cup pine nuts
• 1  large  egg white, beaten to blend
•  lightly sweetened whipped cream

Directions

1. Whisk the sugar, 4 large eggs, two corn syrups, flour, and salt in medium bowl until smooth.
2. Whisk in melted butter, then stir in all nuts.
3. Brush bottom and sides of crust (not edge) with egg white.
4. Pour in filling.
5. Bake pie at 350 degrees until filling is set and crust is golden, about 1 hour.
6. Cool on rack; let stand at room temperature.
7. Serve with whipped cream.