Walnut Pie




  • 1 recipe pate brisee (recipe follows)
  • 1 cup coarsely chopped walnuts
  • 4 large eggs
  • 3/4 cup sugar
  • 2 Tbsp flour
  • 1/4 tsp salt
  • 1 tsp pure vanilla extract
  • 6 Tbsp butter, melted and cooled
  • 1-1/2 cups dark corn syrup
  • 3/4 cup milk
  • Whipped cream 


Roll the dough into a round, about 1/8 inch thick, on a floured surface. Fit it into a nine-inch ceramic or glass pie plate, and trim off the excess dough, leaving a one-inch overhang. Fold the overhand back over the edge and form a decorative 1/4-inch rim above the place. Chill the shell for 30 minutes. Preheat the oven to 350 F. Scatter the walnuts over the bottom of the shell. In a bowl beat together the eggs, sugar, flour, salt, vanilla, butter, and corn syrup and add the milk in a stream, beating constantly. Pour the filling into the shell and bake for 55 minutes to one hour, or until the filling sets. The filling will rise during the baking time, but will fall as it cools. Cool the pie on a wire rack, then chill it for two hours. Serve the pie with whipped cream. Makes 1 pie.





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