• 1/2 cup chopped walnuts
• 1/2 cup chopped pecans
• 1/2 cup chopped almonds
• 1/2 cup pistachios
• 3/4 cup packed dark brown sugar
• 1/2 cup Lyle’s syrup – or light corn syrup
• 3/4 stick butter
• 3 large eggs
• 2 tbsp molasses
• 1 tsp vanilla
• pinch salt
• 1 1/2 cups cranberries

Preheat oven to 400°F. Roll out pie crust and place in deep-dish pie plate. Gently press into place. Fold overhang under crust and crimp edges. Freeze until firm, about 15 minutes.

Line pie crust with foil and fill with beans or pie weights. Bake until crust is set, about 15 minutes. Remove foil and beans and continue baking until crust just begins to color, about 10 minutes. Cool.

Meanwhile, toast nuts until just golden, about 10 minutes. Cool.

Mix brown sugar, light corn syrup, butter, eggs, molasses, vanilla and salt. Stir in toasted nuts and cranberries. Pour filing into prepared crust. Bake until center of filling is set, about 45 minutes.

Cool and serve with whipped cream, if desired.