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Walnut Cream Pie

A delightful dessert combining rich custard with toasted walnuts, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Crust
  • 1 9-inch 9-inch pie crust Can be homemade or store-bought
Filling
  • 1 cup fresh walnuts, toasted and chopped Toast in a dry skillet before chopping
  • 3/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt Pinch of salt
  • 2 cups whole milk (or half-and-half)
  • 4 large egg yolks
  • 2 tablespoons butter Unsalted, for finishing
  • 1 teaspoon vanilla extract
Topping
  • 1 cup heavy whipping cream For whipped topping
  • 2 tablespoons powdered sugar For sweetness in whipped cream

Method
 

Preparation
  1. Bake your pie crust according to package or recipe directions. Allow it to cool completely before adding filling.
  2. Place walnuts in a dry skillet over medium heat. Stir constantly for about 5 minutes until fragrant and lightly golden. Let cool, then roughly chop.
Cooking the Filling
  1. In a medium saucepan, whisk together sugar, cornstarch, and a pinch of salt.
  2. Slowly whisk in milk, then egg yolks. Stir continuously to avoid lumps.
  3. Heat over medium, stirring constantly, until thickened to a pudding-like consistency (about 7–10 minutes).
  4. Remove from heat and stir in butter and vanilla until smooth.
  5. Gently fold toasted walnuts into the custard.
Assembly
  1. Pour walnut filling into the cooled pie crust and smooth the top.
  2. Refrigerate for at least 4 hours, preferably overnight, to fully set.
Serving
  1. Beat heavy cream and powdered sugar until soft peaks form.
  2. Spread whipped cream over the chilled pie and garnish with extra walnuts, if desired.

Notes

Store leftovers covered in the refrigerator for up to three days. For longer freshness, store without whipped cream.