Walnut Pie

Walnut Pie

Lord have mercy this was good… and balances the spinach walnut recipe quite nicely. You see, I felt less than thrilled about doing a salad recipe*, so I felt I should go to the opposite extreme. Through this recipe, I have tested a hypothesis that I have had, and have been able to come to a provable, scientific conclusion. Let’s call this Kate’s Law of Walnut Pie Goodness:

Dark Corn Syrup is your friend.

Yes, this recipe is better known as a pecan pie with walnuts instead of pecans. It doesn’t matter. Eating a warm slice of this pie is a pleasure nearly equivalent to winning the lottery.

* Note: I am not against eating salads. I simply find making salads dull and tedious…even if Tara tries to dress it up as foreplay .

  • 2 eggs
  • 1 cup dark Karo syrup
  • 1 tsp vanilla extract
  • 1 tbl butter, melted
  • 1/2 cup granulated sugar
  • 1 tbl flour
  • 1/4 tsp salt
  • 1 1/4 cup walnuts, chopped
  • 1 unbaked walnut pie shell

Pre-heat your over to 375 degrees F.

In a medium mixing bowl, whisk 2 eggs until well scrambled. Add the corn syrup and mix thoroughly. Add the vanilla and melted butter and mix well into the syrupy mixture.

In a separate bowl combine sugar, flour and salt. Incorporate into corn syrup. Add the chopped walnuts and mix well. Pour the walnut batter in the pie shell.

Place pie shell into oven and bake 40-50 minutes. Remove and chill in the refrigerator for 1 hours. Slice and serve.

Serves 6


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