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Walnut Pie Recipe

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4.1 from 12 reviews

Walnut Pie offers a delightful variation on the traditional pecan pie by incorporating chopped walnuts into a rich, gooey filling encased in a flaky pie crust. This classic American dessert combines the perfect balance of sweet corn syrup, warm cinnamon, and buttery crust, making it an effortless yet impressive treat for any occasion.

Ingredients

Pie Crust

  • 9 inch frozen pie crust (or refrigerated pie crust, or make your own)

Filling

  • 3 large eggs, beaten
  • ½ cup granulated sugar
  • 3 Tablespoons salted butter, melted
  • 1 cup dark corn syrup
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 ½ cups chopped walnuts

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature when the pie is ready to bake.
  2. Prepare Pie Crust: Place the 9-inch frozen pie crust on a baking sheet. Using a baking sheet makes it easier to handle and remove the pie from the oven after baking.
  3. Mix Filling: In a medium bowl, whisk together the beaten eggs, granulated sugar, melted butter, dark corn syrup, ground cinnamon, and vanilla extract until the mixture is smooth and fully combined.
  4. Add Walnuts: Evenly spread the chopped walnuts over the bottom of the pie crust on the baking sheet.
  5. Pour Filling: Carefully pour the prepared filling mixture over the walnuts, allowing it to settle evenly into the crust.
  6. Bake the Pie: Bake in the preheated oven for 45-50 minutes. Around the 20-minute mark, loosely cover the edges of the pie crust with aluminum foil to prevent over-browning. The pie is done when the center is slightly jiggly and has puffed up a bit.
  7. Cool and Serve: Remove the pie from the oven and allow it to cool completely before slicing. This helps the filling set properly. Serve and enjoy!

Notes

  • Use a baking sheet under the pie crust to catch any drips and make it easier to handle.
  • Cover the crust edges with foil midway through baking to prevent burns.
  • The pie center will be slightly jiggly when done; it will firm up as it cools.
  • For a crisper crust, bake the pie on the lower rack of the oven.
  • Store leftovers covered in the refrigerator for up to 3 days.

Find it online: https://cookedbysarah.com/walnut-pie-recipe/