Indulging in a slice of Walnut Cream Pie is akin to wrapping yourself in a warm, comforting hug. This delightful dessert combines the nutty richness of walnuts with a silky, creamy filling, making it a standout choice for any special occasion or holiday gathering.
Ingredients
Scale:
1 ¾ cups all-purpose flour
½ cup unsalted butter, chilled and diced
¼ cup granulated sugar
1 teaspoon salt
4–5 tablespoons ice water
1 cup walnuts, finely chopped
1 ½ cups heavy cream
½ cup granulated sugar
2 tablespoons cornstarch
3 large egg yolks
1 teaspoon vanilla extract
¼ teaspoon salt
Whipped cream for garnishing
Chopped walnuts for garnishing
Chocolate shavings (optional)
Instructions
In a large bowl, combine the flour, sugar, and salt. Add the diced butter and mix until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough forms a cohesive ball.
On a floured surface, roll the dough into a 12-inch circle, transfer it to a 9-inch pie plate, and trim any excess dough. Crimp the edges.
Preheat the oven to 350°F (175°C). Prick the bottom of the crust with a fork and bake for 15-20 minutes, until lightly golden. Allow to cool completely.
In a saucepan, combine the heavy cream, sugar, cornstarch, and salt over medium heat, whisking continuously until thickened, about 5-7 minutes. Remove from heat and let cool slightly.
In a separate bowl, whisk the egg yolks, then gradually add spoonfuls of the hot cream mixture to temper the eggs. Pour back into the saucepan and stir well.
Stir in the vanilla extract and chopped walnuts. Cook over low heat for an additional 2-3 minutes until thickened.
Pour the walnut cream filling into the cooled pie crust, smooth the top, and refrigerate for at least 4 hours to set.
Before serving, top with whipped cream and chopped walnuts or chocolate shavings. Slice and enjoy.
