Easy Walnut Pie -

walnut pie on a red napkin with a knife alongside.

5 from 1 vote

Easy Walnut Pie

Walnut pie has a nuttiness that tastes amazing. Every bite is a delicious combination of flaky crust, earthy nuts, and caramelly filling. It’s an easy walnut pie recipe and so quick to whip up!

Prep Time30

Cook Time35

Course: Dessert

Cuisine: American

Servings: servings

Calories: 566kcal

Author: Natasha Minocha

Ingredients

Pie Crust

1.5 cup All-purpose flour
1 tbsp Powdered sugar
1/2 cup Butter, cold and cut into cubes
3-4 tbsp Cold water

Walnut Pie Filling

2 Eggs, at room temperature
3/4 cup Coconut sugar You can also use brown sugar instead
1/4 cup Honey
2 tbsp All-purpose flour
1 tsp Cinnamon powder (optional)
1 tsp Vanilla extract
6 tbsp Butter, melted and cooled
2 cup Walnuts, roughly chopped
8-10 Walnut Halves, for topping (optional)

US Customary - Metric

Instructions

Pie Crust

Combine the flour and butter in a mixing bowl.
Rub the butter into the flour, using your fingertips, until the mixture resembles coarse breadcrumbs.
Pour in the water, 1 tbsp at a time, and bring the dough together.
You don’t have to knead it. Using only the heel of your hand push the dough away from you. Then bring it back with your fingertips till smooth.
If the dough feels dry whisk in more chilled water.
Shape the dough into a ball, flatten it slightly, cover in cling wrap and then refrigerate for 10-15 minutes.
Keep an 8" pie dish handy.
On a very lightly floured surface (you don’t want excess dry flour), roll out the dough to an approximately 10" circle.
Pick it up gently and place it in your pie dish. Push the dough inwards along the edges and the base with a very firm hand.
After you’ve made sure the dough fits the pan well, trim the dough that’s hanging over with a sharp knife. Prick the base with a fork and place the pie crust in the freezer while you work on the filling.

Walnut Pie Filling

Preheat the oven to 200C.
Toast the walnuts lightly ( about 5 minutes) in an oven or in a skillet over the stovetop. Let cool.
In a bowl, beat together the eggs and coconut sugar until thick and pale.
Add honey, flour, vanilla extract, and cinnamon powder ( if using).
Whisk in the melted butter. You'll have a smooth, thickish batter.
Fold in the toasted, cooled walnuts.
Pour this batter into your chilled pie crust. Top with walnut halves if you like.
Bake for 15 minutes at 200C, on the lower rack. Then lower the oven temperature to 180C and continue baking for 35-40 minutes until the pie filling is slightly puffy and is a bit firm to touch in the center.
Let the pie cool for at least 2 hours. Slice and serve as is or with whipped cream or ice cream. Enjoy!

Nutrition