WALNUT PIE II
A delightfully simple walnut pie with a cake-like consistency.
Provided by sal
Categories Desserts Pies Vintage Pie Recipes Walnut Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a medium bowl, cream the butter and sugar until light and fluffy. Beat in the egg yolks and add vanilla. Beat in the flour and evaporated milk. Stir in chopped walnuts. Pour into pie shell.
- Bake in the preheated oven for 60 minutes, or until golden brown.
Nutrition Facts : Calories 490.4 calories, Carbohydrate 44.1 g, Cholesterol 116.5 mg, Fat 32.9 g, Fiber 1.5 g, Protein 7.3 g, SaturatedFat 12.2 g, Sodium 240.5 mg, Sugar 28.7 g
ENGLISH WALNUT PIE
My grandmother's Woman's Club would hold bake sales, and this pie was always a hit. Hope you enjoy it.
Provided by Vivian
Categories Desserts Pies Vintage Pie Recipes Walnut Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Beat the eggs in a large bowl. Mix in sugar, salt, vanilla, and corn syrup. Melt the butter and whisk it into the egg mixture. Stir in the nuts. Pour filling into pie shell.
- Bake in preheated oven for 10 minutes. Reduce heat to 300 degrees F (150 degrees C), and continue baking for 35 to 45 minutes.
Nutrition Facts : Calories 453 calories, Carbohydrate 55.9 g, Cholesterol 85 mg, Fat 24.6 g, Fiber 1.2 g, Protein 5.6 g, SaturatedFat 7.5 g, Sodium 306.4 mg, Sugar 28.6 g
WALNUT PIE POCKETS
These tasty little treats are something everyone loves. I came up with this recipe when I combined a couple different recipes to make this downsized Walnut Pie. You can use a different nut if you don't like walnuts.
Provided by linkinparkrks
Categories Pie
Time 17m
Yield 14 Pockets, 14 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425*.
- In medium saucepan, melt butter over low heat.
- Mix in eggs, vanilla, sugar and corn syrup.
- Add in salt and walnuts.
- Bring to boil, careful not to cook the eggs.
- Simmer for 5 minutes until thickened.
- On lightly floured surface, roll out pie crust.
- Cut out 3-inch circles with circle cutter.
- Fill each circle with approximately 1 teaspoons of filling.
- Fold the crust over and crimp edges with a fork.
- Arrange on cookie sheet and bake for 10-12 minutes until golden brown.
- Cool on wire rack.
Nutrition Facts : Calories 124.7, Fat 7.3, SaturatedFat 2.1, Cholesterol 21.6, Sodium 45.3, Carbohydrate 14.8, Fiber 0.4, Sugar 9.5, Protein 1.5
CHOCOLATE-WALNUT PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Make the crust: Pulse the flour, granulated sugar and fine salt in a food processor until combined. Add the shortening and pulse until incorporated. Add the butter and pulse until the mixture looks like coarse meal with pea-size bits of butter. Beat the egg and 1 tablespoon ice water in a small bowl; add to the food processor and pulse once or twice to moisten the flour. Turn out onto a piece of plastic wrap; use the plastic to help form the dough into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight.
- Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate, then fold the overhanging dough under itself and crimp the edge with your fingers. Refrigerate at least 30 minutes.
- Position a rack in the lower third of the oven and preheat to 350 degrees F. Make the filling: Spread the walnuts on a baking sheet and bake until toasted, about 8 minutes; transfer to a bowl and set aside. Return the empty baking sheet to the lower oven rack. Heat the butter in a small skillet over medium-high heat until foamy and golden brown, about 5 minutes; remove from the heat. Whisk the eggs, corn syrup, brown sugar, granulated sugar, kosher salt, liqueur and vanilla in a medium bowl. Gradually whisk in the browned butter until smooth.
- Scatter half each of the walnuts and chocolate in the prepared crust. Pour in the filling, then top with the remaining walnuts and chocolate. Transfer the pie to the hot baking sheetin the oven. Bake until the crust is golden and the nuts have browned, about 30 minutes. Cover the pie loosely with foil; continue baking until the filling is set and the center is slightly puffed, 25 to 30 more minutes. Transfer to a rack to cool completely.
BASIC BLACK WALNUT PIE
Black walnuts are abundant here in the Ozarks. My aunt gave me this walnut pie and I think it's one of the best pies I've ever tasted. -Helen Holbrook, De Soto, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Combine 1 tablespoon sugar and flour. Sprinkle into the pastry shell; set aside. , In a small saucepan, bring the corn syrup, brown sugar and remaining sugar just to a boil. Remove from the heat; stir in butter until melted. Let cool for 3 minutes. , Gradually stir eggs into hot mixture. Add walnuts and mix well. Pour into pastry shell. Bake at 325° for 55-60 minutes or until top is browned.
Nutrition Facts : Calories 506 calories, Fat 22g fat (7g saturated fat), Cholesterol 96mg cholesterol, Sodium 222mg sodium, Carbohydrate 75g carbohydrate (49g sugars, Fiber 1g fiber), Protein 7g protein.
WASHINGTON WALNUT PIE
With a dense filling and sturdy crust, this rich pie holds up well on hot summer days, making it ideal for picnics.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. On a lightly floured surface, roll pate sucree into an 11-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Trim edges, leaving a 1-inch overhang. Tuck overhang under dough so edges are flush with rim, and crimp edges. Lightly pierce bottom of dough with a fork. Freeze until firm, about 15 minutes.
- Stir eggs, sugar, corn syrup, vanilla, and salt in a medium bowl until well combined. Stir in walnuts, and spread mixture evenly over dough in dish.
- Bake, rotating halfway through, until filling is just set in the center and crust is golden brown, about 1 hour and 10 minutes. Let cool completely in pie dish on a wire rack. Serve with whipped cream.
BOURBON WALNUT PIE
Provided by Robin Smith
Categories Food Processor Dairy Egg Nut Dessert Bake Christmas Walnut Winter Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 18
Steps:
- For crust:
- Blend flour, sugar and salt in processor. Add butter and process using on/off turns until mixture resembles coarse meal. Whisk egg and milk in small bowl to blend, then add to processor. Blend until moist clumps form. Gather dough into ball and flatten into disk. Wrap dough in plastic and refrigerate 1 hour. (Dough can be prepared up to 2 days ahead. Keep refrigerated. Let dough soften slightly before rolling out.)
- For filling:
- Preheat oven to 350°F. Whisk syrup, sugar, eggs, butter, bourbon, flour, vanilla and salt in large bowl to blend. Mix in all walnuts.
- Roll out dough on floured surface to 14-inch round. Transfer to 9-inch-diameter glass pie dish. Fold edge under; crimp decoratively. Pour filling into prepared crust. Bake until crust is golden and filling is set in center when pie is shaken slightly, about 55 minutes. Cool pie completely in pan on rack.
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