Cinnamon-Crunch Pie

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Cinnamon-Crunch Pie

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Published prior to 2008

This cinnamon-custard pie features a crunchy sugar-and-nut topping. Though it's quite rich as is, serve with a bit of very lightly sweetened whipped cream, if you like.

1 unbaked 9-inch pie crust, such as Our Favorite Pie Crust Recipe
2/3 cup (4 1/2 ounces) sugar
1/4 cup (1 1/2 ounces) Instant ClearJel(r) powder
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 cup (6 ounces) golden syrup
2 tablespoons (1 ounce) butter, melted
3 large eggs
1 3/4 cups (14 ounces) milk
1/2 cup (3 ounces) cinnamon chips

2 tablespoons (1 1/2 ounces) golden syrup
1/4 cup (1 3/4 ounces) sugar
1 cup (3 3/4 ounces) pecans, chopped

For the pie: In a medium-sized mixing bowl, whisk together the sugar, Instant ClearJel(r), salt and cinnamon. In a separate bowl, combine the golden syrup, butter, eggs and milk. Whisk the dry ingredients into the liquid ingredients, combining thoroughly. Pour the filling into the pie shell, and sprinkle with the cinnamon chips.

Bake the pie in a preheated 425°F oven for 20 minutes, reduce the oven heat to 350°F, and bake for and additional 25 to 30 minutes, until the edges are set but the middle remains wobbly. Remove the pie from the oven and set on a rack. Don't worry, the center will cook through as the pie rests.

To make the topping:
Bring the syrup and sugar to a boil in a small, shallow saucepan. Add the nuts, toss until coated, and remove from the heat. Carefully distribute this hot, sticky mixture over the top of the cooling pie. Cool the pie for several hours before serving. Yield: 8 servings.