Wild Maryland Cookbook​

Butchering Information


Wild Maryland Cookbook​

Butchering Information


DNR Cookbook

Mimaw’s Hickory Nut Pie


photo of Hickory Nut Pie

Submitted by Vanessa Smith


  1. Crack and pick the Hickory nut meats into a bowl. Sort often to remove any shell fragments. We prefer Shagbark Hickories. With some practice you can get some pretty nut halves – set these aside for the pie top.
  2. Preheat the oven to 400 F.
  3. In a large bowl, beat the eggs until foamy and add the cooled melted butter.
  4. Combine the brown sugar, white sugar, and flour. Add to the bowl with the eggs/butter and mix well.
  5. Stir in the milk and vanilla, then fold in the nuts.
  6. Pour mixture into unbaked prepared pie crust. Decorate with nut halves if you like. Tent loosely with foil to prevent over-browning.
  7. Bake 10 minutes at 400 F. Then reduce oven temp to 350 F and bake for an additional 30-40 minutes or until dark golden brown all over.

Delicious served with vanilla ice cream or whipped cream.

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  • 1 cup brown sugar
  • ¼ cup white sugar
  • ½ cup butter – melted and cooled
  • 2 eggs -- room temperature
  • 1 Tablespoon all-purpose flour
  • 1 Tablespoon milk
  • 1 teaspoon vanilla extract
  • 1 ¼ cups shelled Hickory Nuts
  • 1 prepared (unbaked) Pie crust