When people think of nut-based pies, pecan pie inevitably steals the spotlight. But there is a rustic, deeply comforting alternative that deserves a permanent home in your recipe tin: Walnut Cream Pie.
Unlike its sticky-sweet pecan cousin, a traditional Walnut Cream Pie balances the earthy, slightly bitter depth of toasted walnuts with a luscious, velvety custard base. Think of it as a cross between a rich vanilla crème brûlée and a classic chess pie—crunchy on top, silkily smooth underneath, and completely unforgettable.
Here is how to make the ultimate vintage Walnut Cream Pie from scratch.
The Recipe: Deep-Dish Walnut Cream Pie
This recipe utilizes a blind-baked crust to ensure a crispy bottom and a stove-cooked custard that bakes up beautifully without curdling.
Prep time: 20 mins | Bake time: 40 mins | Chilling time: 2 hours | Yields: 1 9-inch pie
Ingredients
For the Crust:
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1 standard 9-inch pie crust (homemade or store-bought), rolled out and crimped
For the Walnut Topping:
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1 ½ cups raw walnut halves and pieces
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2 tbsp melted butter
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1 tbsp brown sugar
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½ tsp ground cinnamon
For the Cream Custard Base:
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1 cup heavy whipping cream
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1 cup whole milk
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¾ cup granulated sugar
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3 large egg yolks + 1 whole egg
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3 tbsp cornstarch
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¼ cup unsalted butter, melted and slightly cooled
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2 tsp pure vanilla extract
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¼ tsp salt
Step-by-Step Instructions:
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