Wonderful Walnut (Or Pecan) Pie
A rich, nutty pie with a caramel-like filling, perfect for holiday gatherings or special occasions, offering a delightful blend of sweetness and crunch with a buttery crust.
Ingredients
Instructions
- Cream brown sugar and butter or margarine in a double boiler.
- Stir in sugar, eggs, salt, syrup, and cream, and cook for 5 minutes over hot, not boiling water.
- Remove from heat and stir in chopped nuts and vanilla.
- Pour the filling into the unbaked piecrust shell.
- Bake at 350°F (175°C) for 50 minutes.
- Remove from oven and arrange about 7 walnut or pecan halves on top.
- Bake for an additional 15 minutes.
- Allow to cool slightly before serving.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of light. If you don't have Karo syrup, maple syrup is a great substitute. Make sure to keep the filling mixture over gentle heat to avoid curdling the eggs. Chopping the nuts coarsely allows for a better texture in the pie. Serve this delightful dessert with a dollop of whipped cream for extra indulgence.
Serving Suggestions
Serve this pie with a scoop of vanilla ice cream or a dollop of fresh whipped cream to enhance its flavor. It pairs beautifully with a cup of coffee or tea. For a festive touch, consider serving it alongside Warm Cherry Cake for a delightful dessert spread during gatherings or holidays.
Storage & Reheating
Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container. It will last for up to 3 days. To enjoy it warm, reheat individual slices in the microwave for 15-20 seconds or in a preheated oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Wonderful Walnut (Or Pecan) Pie contains roughly 759 calories, with 5g protein, 69g carbohydrates, and 47g fat. It is a good source of calcium (12% of the Daily Value), protein (11% of the Daily Value), and iron (11% of the Daily Value). Note that it is relatively high in sodium, at 547mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use pecans instead of walnuts?
Absolutely! This recipe works wonderfully with either walnuts or pecans. Just be sure to chop them coarsely for the best texture and flavor. Pecans will give the pie a slightly sweeter taste, while walnuts add a more earthy note.
How can I tell when the pie is done baking?
The pie is done when the filling is set but slightly jiggly in the center. It should not be liquid. A toothpick inserted into the filling should come out clean. Keep in mind it will continue to firm up slightly as it cools.
Can I freeze the pie?
Yes, you can freeze the baked pie! Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating to enjoy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).