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Honey Walnut Pie

A slice of walnut pie on a plate.

5 from 1 reviews

This Honey Walnut Pie starts with perfectly toasted walnuts, combined with a creamed butter and honey mixture, then baked inside a buttery flaky crust. It's perfect served as is, or with a big pile of whipped cream.

Ingredients

  • 1-9″ single pie crust, prepared
  • 3 cups walnuts (10 ounces; 280 grams), chopped, plus more for garnish
  • 4 ounces (113 grams) unsalted butter, room temperature
  • ½ teaspoon kosher salt
  • 1 tablespoon all-purpose flour
  • 3/4 cup packed (150 grams) light brown sugar
  • 3 large eggs, room temperature
  • 1/2 cup (170 grams) honey
  • 1 teaspoon vanilla extract
  • Egg wash (1 egg whisked together with 1 tablespoon of water)

Instructions

  1. Preheat oven to 400ºF and place the rack on the lowest part of the oven.
  2. Roll out prepared pie dough to an 11” circle and place in a 9” pie tin. Crimp crust as desired and let it chill in the refrigerator while preparing the filling. (see notes about blind baking)
  3. Place walnuts on a rimmed baking sheet and toast in the oven for 5 minutes, or until walnuts start to get fragrant.
  4. Add butter, salt, flour, and sugar to the bowl of an electric mixer. Cream together until light and fluffy, about 3 minutes.
  5. Add in eggs, one at a time, beating after each addition until fully incorporated.
  6. Slowly pour in honey and vanilla while beating the mixture on low.  Continue to beat on medium speed until the mixture has slightly increased in volume, about 3 minutes.
  7. Fold in walnuts.
  8. Pour the filling into the prepared pastry-lined pie dish and smooth over the top. Sprinkle additional chopped walnuts over the smoothed filling. Brush an egg wash over the crust.
  9. Transfer the pie to the oven and bake on the lowest rack for 20 minutes. 
  10. Lower heat to 350º and continue to cook until the pie is has puffed up around the edges and is just barely wobbly around the middle, about 25 minutes. If the crust is browning too quickly loosely cover with foil (being careful not to lay the foil on the top of the pie filling).
  11. Let cool for at least 4 hours before serving.

Notes

Have a question or looking for tips? The text written above the recipe is always a great first place to start! There are always loads of explanations, tips and technical advice shared before the recipe.

While a totally optional step, you can blind bake the pie crust if desired. This ensures a really crisp bottom crust. This recipe as directed should fully bake the bottom pie crust without blind baking, but if you've had trouble with fully baking bottom pie crusts in the past, go ahead and follow the instructions in this Blind Baking Tutorial to ensure a crisp bottom crust.

This recipe was influenced by one I made while working for Chef Charlie Redd, in Boston. It was very slightly adapted from a pecan pie recipe from his grandmother.

Keywords: Walnut Pie