Toasted Walnut Pie is a delicious alternative to Pecan Pie. Actually, I like it better.

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I enjoy eating Pecan Pie, a bite or two. It is a bit too sweet for me. I find as I get older I can’t eat as many sweets. I’m trying to come to terms with that.

Years ago I decided to try a walnut version of Pecan Pie. I wanted to make the filling less sweet but how do you do that when almost every ingredient is something sweet. I decreased some of the sweet ingredients and kept some of the others the same.

The result was a truly delicious pie. I hope you give it a try.
Karen

 

Toasted Walnut Pie. A less sweet version of Pecan Pie.

Toasted Walnut Pie

On the Banks of Salt Creek
As much as I love Pecan Pie, it is too sweet for me. Since I've always loved walnuts in sweet desserts I thought I would try to make a walnut pie whose filling wasn't so sweet. I prefer walnut pieces but you could easily use walnut halves. Toasting the walnuts brings out a delightful flavor. Top with vanilla ice-cream and you may never go back to Pecan Pie.
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Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Course Dessert
Servings 8

Ingredients
  

  • Single-crust pie dough recipe
  • 5 tablespoons unsalted butter
  • 3/4 cup light brown sugar packed
  • 5 ounces light corn syrup
  • 1/2 teaspoon table salt
  • 2 cups walnuts toasted
  • 2 teaspoons pure vanilla extract
  • 3 eggs beaten

Instructions
 

  • Roasting walnuts can be done in either the oven or on the stove top.
  • Preheat oven to 350°. Spread walnut over a dry cookie sheet and bake for about five minutes. Shake the pan often. OR
  • In a dry skillet, spread out your walnut and toast over medium heat for 1 - 2 minutes shaking the skillet often.
  • The key to toasting nuts is to check them often. You should be looking and smelling the nuts often. It only takes less than an extra minute to burn them. If you want to use walnut pieces rather than walnut halves, I recommend the stove-top method as they will toast more quickly.
  • **Crust**
  • Roll the dough out and transfer to a 9-inch pie pan. Put back in freezer for a while if the dough warmed up too much.
  • Preheat oven to 400°
  • Adjust oven racks to one in the center of the oven and one in the lower third of the oven.
  • Put a piece of parchment paper or foil over the pie crust and fill with dried beans or pie weights. Bake on the center rack until pie dough is set, about 20 minutes. Remove from oven and lift parchment/foil to remove beans/weights. Put crust back into the oven on the center rack and continue to bake until pie crust is a light golden brown color (about 10 more minutes). Remove from oven and set aside.
  • Reduce oven to 350°
  • **Filling** (Make the filling while the crust is baking)
  • In a medium saucepan combine the butter through salt. Bring to a boil over medium heat, stirring constantly. Once it comes to a boil, boil one minute more while stirring.
  • Remove from heat and stir in the toasted nuts and the vanilla. Set mixture aside to cool slightly (about 5 minutes). Once cooled, whisk in the beaten eggs. Whisk until smooth. Pour the filling into still warm crust (if the crust has cooled too much stick it back into the oven for a few minutes).
  • Bake on the lower rack of the oven until the edges are set but the center is still slightly loose (about 40-45 minutes).
  • When done, remove from oven and cool on rack. Can serve it at room temperature or slightly warm.