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Walnut Pie

9 years ago

Coming from SE Kansas (home to pecan groves), pecan is the nut of choice here and pecan pie is often on the menu at church suppers, fundraising meals, and family dinners. I had company for lunch today and found a recipe in an older (1980) Palo Alto Junior league cookbook for Walnut Pie.

Walnut Pie

3 eggs

1/2 c. firmly packed brown sugar

1 cup light corn syrup

1/4 c. butter, melted

1 t. cinnamon

1/4 t. salt

1 t. vanilla

1 cup broken English walnuts or walnut halves

1 9 inch unbaked pastry shell

Preheat oven to 375

In a medium sized bowl, beat the eggs then blend well with the brown sugar, corn syrup, melted butter, cinnamon, salt and vanilla, in that order. Stir in the nuts. Pour the mixture into the unbaked pastry shell.


Place the pie on the lowest shelf of the oven and bake 50 minutes or until the filling giggles only slightly when the dish is gently shaken.

Cool on a wire rack at least 2 hours before cutting. The pie is at its best made a day ahead but kept refrigerated.

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