Walnut Pie
HB-17424 · Hand-built original · American
A caramel-brown sugar pie packed with chopped walnuts in a crisp crust, baked in two heats until its centre just sets.
AmericanDessert55 minServes 8351 kcalVegetarianLow-SodiumRenal
Main ingredient: bought
Pairs well with: coleslaw, cornbread, potato salad, baked beans, coffee
Servings:8quantities adjust to match
Ingredients
- 1 pie crust, homemade or store-bought
- 4 large eggs
- 1/4 teaspoon salt
- 3/4 cup brown sugar
- 1 1/2 teaspoon vanilla
- 3/4 cup light corn syrup
- 1/4 cup unsalted butter (melted)
- 1 1/2 cup chopped walnuts
Method
- Set an oven rack in the lower third and heat the oven to 400°F, then line a 9-inch pie pan with the rolled crust, flute its edges, and chill the shell in the fridge until the filling is ready.
- Beat the eggs in a large bowl with the brown sugar, salt, vanilla and corn syrup, then stir in the melted butter until the walnut pie filling is even.
- Fold the chopped walnuts through the filling and pour everything into the chilled crust.
- Bake this walnut pie at 400°F for 15 minutes, drop the heat to 350°F, and bake for a further 35 to 40 minutes until the centre is slightly jiggly but set, laying foil gently over the top if the crust darkens too fast.
- Cool the baked walnut pie to room temperature before slicing it, so the caramel-like filling firms up cleanly.
Prep: 15 min · Cook: 40 min · Total: 55 min
Nutrition (per serving, where published)
351 kcalCalories
6.1 gProtein
40.1 gCarbs
20.4 gFat
5.5 gSaturates
1.3 gFibre
37.7 gSugars
129 mgSodium
108 mgCholesterol
148 mgPotassium
55 mgCalcium
1.1 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data