Walnut Pie

From the moment you bite into this delicious walnut pie, you will fall in love with its flavor and crunch.  It is a perfect nutty pie and rivals its counterpart… pecan pie.

The walnuts in this pie bring a rich earthiness that isn’t found in the traditional pecan pie.  It is crunchy and toasty and is a banger of a Fall pie!

What you will love about this walnut pie

When it comes to pecan and walnut pies, there is something I despise about most of them… too much gooey corn syrup.

Walnut pie calls for corn syrup and it is one of the main ingredients, but when you bite into a nutty pie like this, the main flavor you should taste (and feel) is the toasty walnuts, not the gooey corn syrup.

You will love that this walnut pie is full of toasted walnuts and is proportional in its walnut to corn syrup ratio.  If you like your pecan or walnut pie to be overwhelmingly full of corn syrup, this recipe is not for you.

This is considered a walnut pie without too much corn syrup and I think you will love it!

Tips

I only have 2 tips for making walnut pie:

  1. Add more walnuts than you think you need
  2. Don’t chop them up too finely (leave them nearly halved)

Ingredients

When I was a kid, I grew up in a house out in the country.  We had a decent amount of land and grew many fruit trees and a few English walnut trees.

If you are like me and you grew up around fresh produce, you know that nothing compares to something harvested straight off of the tree or plant.

Fresh nuts are no different.  Fresh fallen English walnuts are actually much sweeter than store bought walnuts, and they are full of flavor!

During walnut season at our house, we had to pick up all of the huge walnut shells that fell on the ground, especially before my dad would mow.

They turned into window breakers if they got tossed by a lawn mower.  But we wanted to pick them up, because that meant we would bring them inside and snack on them later around the table together.

There is something about a nut that you have to crack into to get to it.  Next time you see shelled walnuts at the store, you should give them a try.

You will be surprised at how much flavor is retained just by eating it straight out of the shell (you will need a nutcracker).

Not only are fresh walnuts super delicious, but they are also considered a superfood. According to Healthline, walnuts are an excellent source of omega-3’s and antioxidants.

You can check out the possible health benefits from that study that suggests that walnuts may help with inflammation, gut health, blood sugar levels and a variety of other great benefits.

These are the ingredients for walnut pie:

  • Pie crust (store bought is perfect)
  • Granulated sugar
  • Brown sugar
  • Salt
  • Walnuts halves
  • Light Corn syrup
  • Butter
  • Eggs
  • Vanilla extract

How to make walnut pie

Preheat the oven to 350°F. Prepare your pie crust if you are making a homemade one, if not just use a pre-made, uncooked pie dough from the store.  That’s what I do!

Beat the eggs well.  In a mixing bowl combine the granulated sugar, vanilla, beaten eggs, brown sugar, salt and corn syrup. Mix it well with a spoon (no need to use an electric mixer).

Give the walnut halves a rough chop. You really don’t want to finely chop them.  We are going for large pieces of walnuts in our pie.

Pour the walnuts into the bottom of the unbaked pie shell then pour the corn syrup mixture over the top of the walnuts.

We are going to cover the pie with foil for just the first 30 minutes of baking time then uncover it for the last part.

You don’t want the edges of your pie crust to burn, so it is important to cover it with foil for the first 30 minutes.

Uncover it and bake it for another 20 minutes.  I’ve noticed that the baking time varies form oven to oven (and day to day for me).

If the inside of the pie is still very jiggly after the baking time is over, cover it again with foil and stick it in for another 15 minutes or so.  Take care not to burn the crust or the tops of the walnuts!

Take it out of the oven and let it cool for a few hours before serving.  This is best when served with homemade whipped cream or a la mode with vanilla ice cream!  YUM!

Serving Suggestions

While walnut pie is not normally served hot, it is delicious when it is just barely warm.  I like to eat it after it has cooled off from baking just before it reaches room temperature.

Serve it up with a large scoop of vanilla ice cream or with a generous amount of whipped cream.

Storage

Cover any leftovers with plastic wrap and store it in the fridge for up to 4 days.

FAQ’s

Does walnut pie need to be refrigerated?

In order to prevent food born illness from bacterial growth, it is advisable to cover and refrigerate any leftover pie.

How to reheat walnut pie?

You can reheat a walnut pie in an oven preheated to 300°F

Can I freeze walnut pie?

Yes, walnut pie can be frozen in a freezer bag or wrapped in plastic wrap and in an airtight container for up to 3 months. Allow the pie to defrost completely before baking according to the directions.

Walnut Pie

Print Recipe
Course Dessert
Keyword pie, walnuts
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12

Equipment

  • Pie pan
  • Foil

Ingredients

  • 1 unbaked pie dough crust storebought is fine
  • 1 cup granulated sugar
  • 1 cup light corn syrup
  • 3 tablespoons brown sugar
  • ¾ teaspoon salt
  • 5 tablespoons butter
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 ¼ cup walnuts roughly chopped

Instructions

  • Preheat the oven to 350°F.
  • Place the unbaked pie crust in a pie pan and crimp the edges.
  • Roughly chop the walnuts.
  • Beat the eggs in a medium size mixing bowl.
  • To the bowl with the beaten eggs, add the brown sugar, granulated sugar, salt, vanilla extract and corn syrup and mix it together with a spoon until it’s smooth.
  • Put the walnuts evenly into the bottom of the pie crust and pour the sugar and egg mixture over the top of the walnuts.
  • Cover the whole pie with foil, making sure the crust is covered all the way around also and bake it for 30 minutes covered.
  • Remove the foil and bake it for another 20 minutes, checking it towards the end to make sure that the nuts and the crust are not burning.
  • If it does not seem set after baking for 50 minutes and the center is still very jiggly, cover it with foil again and bake for another 10-15 minutes until it seems more set.
  • Cool for about 2 hours before serving with whipped cream or vanilla ice cream. Enjoy!