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Mix the eggs, sugar, syrup, vanilla, and margarine, adding the nuts last. Pour into pie shell and bake in a 400ºF. oven 10 minutes then reduce the heat to 350ºF. and bake for 40 additional minutes.

Hickory Nut Pie 2

1 cup of white syrup
1 cup of dark brown sugar
1/3 cup of melted butter
Dash of vanilla
1 heaping cup shelled hickory nuts
3 eggs
Pinch of salt

Mix above ingredients well. Pour into an unbaked 9-inch pie shell and bake at 350ºF. for 45-50 minutes.

Hickory Nut Pie 3

3 eggs, slightly beaten
3/4 cup of sugar
1 cup of white Karo syrup
1 teaspoon of vanilla
2 tablespoons of butter
1 cup of hickory nuts, chopped
1 unbaked pie shell

Mix eggs, sugar, syrup, vanilla and margarine, adding nuts last. Pour into pie shell and bake in 400ºF. oven for 10 minutes, then reduce heat to 350ºF. and bake 40 additional minutes. 

Hickory Nut Pie 4

9 inch unbaked pastry crust
2 tablespoons of flour
1 tablespoon of sugar
3 eggs
1/3 cup of milk
1 1/2 teaspoon of vanilla
1 pint of bottle light corn syrup
1 1/2 teaspoon of  butter
2 tablespoons of  graham cracker crumbs
1 cup of hickory nuts or pecan halves

Mix flour and sugar in 2 quart bowl. Beat in eggs, milk and vanilla until smooth. Bring syrup and butter to boil over low heat. Beat into egg mixture. Sprinkle cracker crumbs and nuts over bottom of unbaked crust. Pour in filling. Bake at 325ºF. for 45 minutes or until just set firmly. Cool before serving. Mound with whipped cream and sprinkle with hickory nuts or pecans.