• 14servings
  • 45minutes
  • 320calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B12, D, E
MineralsFluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pkg. (9-1/2 oz.) TRISCUIT Crackers

  2. 1-1/2 cups finely chopped PLANTERS Walnuts

  3. 6 Tbsp. margarine or butter , divided

  4. 3 egg s

  5. 3/4 cup light corn syrup

  6. 3/4 cup sugar

  7. 1 tsp. vanilla

  8. 1/2 cup thawed COOL WHIP Whipped Topping

Instructions Jump to Ingredients ↑

  1. PREHEAT oven to 350°F. Reserve 14 of the crackers; finely crush remaining crackers. Melt 1/4 cup (4 Tbsp.) of the margarine in medium bowl or saucepan. Add cracker crumbs and walnuts; mix well. Press 1 cup of the cracker crumb mixture firmly onto bottom of 9-inch pie plate; set remaining crumb mixture aside for later use. Stand reserved 14 crackers around edge of pie plate.

  2. MELT remaining 2 Tbsp. margarine in large bowl or saucepan. Add eggs, corn syrup, sugar and vanilla; beat with wire whisk until well blended. Stir in remaining crumb mixture; pour into crust.

  3. BAKE 20 min. or until center is set. Cool completely. Top with dollops of whipped topping just before serving. Store leftover pie in refrigerator.


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