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Cindy's Crunchy Walnut Pie

By

The baked walnuts take on a very different texture when they are baked in the filling which is a delight to bite into. I like it better than pecan pie but pecans can be used in this pie if you wish.

Rate this recipe 2.8/5 (6 Votes)

Ingredients

  • 1 non-baked single pie-crust
  • 3 slightly beaten eggs
  • 1 c. Karo dark corn syrup
  • 2/3 brown c. sugar
  • 1 teaspoon molasses
  • 1/3 c. melted margarine or butter
  • 1 1/2 t. vanilla
  • 1 1/4 c. shelled whole walnuts

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Prepare and roll out the crust, trimming and crimping the edges with your thumbs and first finger.

Step 2

Prepare the filling by combining the eggs, corn syrup, sugar, molasses, melted margarine and vanilla. Mix very well. Stir in the walnuts. Fill pie shell. Cover edges of crust with foil to prevent excessive browning. Place the pie carefully onto a cookie sheet for any run-offs.

Step 3

Bake at 350 degrees for 25 minutes. Cool, refrigerate, covered after 2 hours.

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INGREDIENTS:

  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk

METHOD: 

  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

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