Walnut Pie
This walnut pie recipe delivers all the gooey, caramelized goodness of a classic pecan pie, but with a delightful twist. Walnuts bring a slightly earthier, toasty flavor that makes this dessert wonderfully familiar yet distinct. With a simple one-bowl filling, the option for homemade or store-bought crust, and a perfectly glossy, golden top, this pie is an easy and impressive addition to any dessert table, from holiday feasts to quiet Sunday dinners.
Equipment
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Baking sheet For toasting the walnuts
- Aluminum foil For shielding the crust edges
- Wire cooling rack
Ingredients
- 1 unbaked 9 inch pie crust homemade or store bought
- 3 large eggs
- 1 cup light corn syrup
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/4 cup unsalted butter melted and slightly cooled
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups walnuts roughly chopped, toasted
- 1/2 cup walnut halves for topping the pie
For Serving (Optional)
- vanilla ice cream for serving
- whipped cream for serving
Instructions
- Preheat your oven to 350°F. Roll out your homemade crust and fit it into a 9-inch pie dish, or press a store-bought crust into the dish. Refrigerate the crust while you prepare the filling.
- Spread both the chopped walnuts and walnut halves on a baking sheet. Toast in the preheated oven for 5-7 minutes, stirring once, until fragrant and lightly golden. Set aside to cool slightly.
- In a large mixing bowl, whisk the 3 eggs well until the yolks and whites are fully combined and slightly frothy.
- Add the light corn syrup, granulated sugar, and brown sugar to the bowl with the whisked eggs. Whisk until the sugars are mostly dissolved and the mixture looks smooth. Pour in the melted butter in a slow stream while whisking. Stir in the vanilla extract and salt.
- Fold the toasted, chopped walnuts into the filling mixture until evenly distributed. Set the remaining walnut halves aside for topping the pie later.
- Take the chilled pie crust out of the refrigerator. Pour the walnut filling into the crust, spreading it evenly. Arrange the reserved walnut halves decoratively across the top of the filling.
- Cover the edges of the crust with strips of aluminum foil or a pie crust shield to prevent over-browning. Bake at 350°F for 45-55 minutes, until the edges of the filling look set and the center has just a slight jiggle.
- Remove the pie from the oven and transfer it to a wire cooling rack. Let the pie cool at room temperature for at least 2 hours before slicing to allow the filling to set.
Notes
- Always toast the walnuts first to deepen their flavor and prevent a flat taste.
- Use room temperature eggs so they blend smoothly into the corn syrup mixture.
- Do not rush the cooling time; a pie cut warm will not hold its shape and will be runny.
- Blind bake the crust for 8-10 minutes first if you tend to get a soggy bottom.
- Check the pie a few minutes early since ovens vary, and an overbaked filling can turn tough.
- Chop the walnuts by hand instead of in a food processor to avoid creating nut dust that can make the filling gritty.
- Store leftover pie covered in the refrigerator for up to 4 days.
- Wrap tightly in plastic wrap and foil to freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
- For a chocolate twist, fold in 1/2 cup of semisweet chocolate chips along with the walnuts.
- To make it boozy, add 2 tablespoons of bourbon to the filling for warm depth of flavor.
Nutrition
Serving: 1sliceCalories: 430kcalCarbohydrates: 52gProtein: 6gFat: 24gSaturated Fat: 7gCholesterol: 90mgSodium: 220mgFiber: 1gSugar: 38g
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