This is our Thanksgiving classic, made with nuts from our own hickory trees. The hickory nut is, well, a hard nut to crack, and the amount of time and labor that goes into producing two shell-free cups of nutmeats for this pie reminds us annually why hickory nuts are not commercially produced. But we think it’s worth it — this is one special pie.

Hickory Nut Pie

1/2 recipe flaky pie crust (link here), fitted into a 9-inch pie plate and chilled
2 cups hickory nuts, shelled
5 eggs
1 cup sugar
1/2 cup packed brown sugar
Pinch of salt
6 T (3/4 stick) butter, melted
1 T vanilla extract

Heat the oven to 425°F. Press crust firmly into the pan, and prick all over with a fork; the fork pricks and hardened butter in the dough will help the crust keep its shape.

Butter one side of a piece of foil large enough to cover the crust; press the foil onto the crust, butter side down. Scatter pie weights in an even layer over the foil and bake crust for 12 minutes; remove the weights and foil. Reduce the oven temperature to 350°F and continue baking the crust until it starts to turn golden brown, another 10 minutes or so.

Meanwhile, spread the hickory nuts in a single layer on a rimmed cookie sheet, and toast for about 5 minutes, shaking once, just until the nuts are hot and smell delicious. This can be done while the crust is baking. Be careful not to burn! Set aside to cool.

Start the filling while the crust is in the oven. In a medium saucepan, beat the eggs well until foamy. Beat in the sugars, salt, and melted butter. Warm this mixture over medium-low heat, stirring occasionally, until hot to the touch; do not boil. When the crust is done, turn the oven up to 375°F.

Stir in the vanilla and hickory nuts. Put the pie plate on a baking sheet. Pour the filling into the still-hot crust and bake for 30-40 minutes, until the mixture shakes like jell-o but is still quite moist. Cool on a rack and serve warm or at room temperature.

A couple of variations on the theme:  For Bourbon-Hickory Pie, substitute 1/4 cup bourbon for the vanilla extract.  For Chocolate-Hickory Pie, melt 2 ounces dark chocolate with 3 tablespoons butter until smooth and let cool while you beat the eggs, sugars, and salt (omit the remaining butter). Combine the chocolate and egg mixtures and warm gently as described above.