This Creamy Walnut Pie is a luxurious, custard-like twist on the traditional southern pecan or walnut pie. Instead of being entirely set in a heavy, sticky corn syrup base, the filling features a velvety, smooth cream or sour cream blend folded into toasted walnuts, giving it a rich, melt-in-your-mouth texture with a deeply nutty crunch.
Ingredients
For the Crust:
For the Creamy Walnut Filling:
-
1 ½ cups walnuts, roughly chopped (plus a few whole walnut halves for decorating the top)
-
3 large eggs
-
1 cup light brown sugar, packed
-
½ cup granulated sugar
-
½ cup sour cream (or heavy cream for an extra-rich custard)
-
¼ cup unsalted butter, melted and slightly cooled
-
2 tablespoons all-purpose flour
-
1 teaspoon pure vanilla extract
-
¼ teaspoon salt
Instructions
1.Prep and Blind Bake Prep:Preheat your oven to 350°F (175°C).
Preheat your oven to 350°F (175°C). Fit your pie crust into a 9-inch pie dish, flute or crimp the edges, and place it on a baking sheet to catch any drips.
2.Toast the Walnuts:Enhances the nutty flavor profile.
Spread the chopped walnuts evenly on a baking sheet and toast them in the oven for 5 to 8 minutes until they are fragrant and slightly darkened. Remove them and let them cool for a few minutes.
3.Mix the Custard Base:Whisk eggs, sugars, sour cream, melted butter, flour, vanilla, and salt.
In a large mixing bowl, whisk together the eggs, brown sugar, granulated sugar, sour cream (or heavy cream), melted butter, flour, vanilla extract, and salt until completely smooth and velvety.
4.Fold in the Walnuts:Distribute evenly across the pie crust.
Stir the toasted chopped walnuts directly into the creamy custard mixture, then pour the entire filling into your unbaked pie crust. Arrange your reserved whole walnut halves in a decorative circle on top if desired.
5.Bake the Pie:Bake for 50 to 55 minutes until the center is just set.
Bake at 350°F (175°C) for 50 to 55 minutes. The edges should be set and golden, and the center should have just a slight jiggle (similar to a cheesecake). If the crust edges start browning too quickly, loosely tent them with aluminum foil halfway through.
6.Cool and Set:Chill or cool completely before slicing.
Remove from the oven and let the pie cool completely on a wire rack at room temperature for at least 2 hours. Chill it in the refrigerator for an hour before slicing to get clean, picture-perfect, creamy slices!
