Walnut Pie
Indulge in the decadence of homemade walnut pie—a rich, nutty dessert that’s perfect for any special occasion. This classic recipe features a buttery, golden pie crust filled with a luscious mixture of brown sugar, dark corn syrup, and vanilla, all enveloping 300 grams of crunchy chopped walnuts. With minimal prep time and baking done in under an hour, this pie achieves the perfect balance of sweet and savory, with a caramel-like filling that pairs beautifully with the earthy flavor of walnuts. Serve it slightly warm or at room temperature, crowned with a dollop of whipped cream, for a show-stopping treat that’s as satisfying as it is simple to make. Perfectly suited for holidays, potlucks, or an indulgent weekend dessert, this walnut pie is sure to impress.
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Recipe Information
Ingredients
- 1 Pie crust (store-bought or homemade)
- 115 grams Unsalted butter
- 200 grams Light brown sugar
- 50 grams Granulated sugar
- 3 Large eggs
- 1.5 teaspoons Pure vanilla extract
- 250 ml Dark corn syrup
- 0.5 teaspoon Salt
- 300 grams Chopped walnuts
- Whipped cream (optional, for serving)
Instructions
Preheat the oven to 175°C (350°F).
Roll out the pie crust and fit it into a 9-inch pie pan. Trim and crimp the edges as desired. Place the crust in the refrigerator to chill while you prepare the filling.
In a medium saucepan, melt the butter over medium heat. Remove from heat and whisk in the brown sugar, granulated sugar, and salt until well combined.
Allow the mixture to cool slightly, then whisk in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
Stir in the vanilla extract and dark corn syrup until smooth and thoroughly combined.
Spread the chopped walnuts evenly in the prepared pie crust. Pour the filling over the walnuts, making sure they are evenly coated and distributed.
Place the pie on the center rack of the preheated oven and bake for 50-55 minutes, or until the filling is set and slightly puffed. If the crust begins to brown too quickly, cover the edges with foil to prevent burning.
Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours before slicing. This allows the filling to fully set.
Serve at room temperature or slightly warmed, with a dollop of whipped cream if desired.
Nutrition Facts
Calories |
4935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 326.9 g | 419% | |
| Saturated Fat | 85.5 g | 428% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 829 mg | 276% | |
| Sodium | 1807 mg | 79% | |
| Total Carbohydrate | 499.9 g | 182% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 449.1 g | ||
| Protein | 70.9 g | 142% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 447 mg | 34% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1760 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
