Squirrel Nut Zipper Pie

• 3 whole(s) eggs
• 2 tablespoon(s) (unsalted) butter, melted
• .66 cup(s) (light) corn syrup
• 14-oz can(s) (sweetened condensed) milk
• .333 cup(s) half-and-half
• 1 teaspoon(s) butter flavor extract
• .5 teaspoon(s) almond extract
• .25 teaspoon(s) salt
• 2 cup(s) (unsalted ) roasted peanuts, finely chopped
• 9-inch whole(s) (deep-dish frozen) pie shell, unbaked

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Directions

1. Adjust oven rack to lowest position. Preheat oven to 350ºF. Whisk together the eggs, butter, corn syrup, sweetened condensed milk, half-and-half, butter and almond extracts and salt until well blended. Stir in the chopped peanuts.
2. Pour into pie shell and bake for 45 minutes, or until center is set. Remove from oven and let cool on wire rack. To serve, drizzle each slice with caramel dessert topping.

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