WALNUT PIE CRUST
This pie crust can be made and frozen for up to 2 months before using.
Provided by stephanie
Categories Desserts Pies Vintage Pie Recipes Walnut Pie Recipes
Yield 8
Number Of Ingredients 3
Steps:
- In a medium mixing bowl, combine all ingredients. Press the nut mixture firmly into bottom and sides of a 9 inch pie plate.
- Bake at 325 degrees F (165 degrees C) for about 10 minutes, or until the edge is golden brown. Cool.
Nutrition Facts : Calories 148.4 calories, Carbohydrate 5.2 g, Cholesterol 11.4 mg, Fat 14.1 g, Fiber 1 g, Protein 2.3 g, SaturatedFat 3.7 g, Sodium 31 mg, Sugar 3.5 g
WALNUT MERINGUE PIE CRUST WITH FRUIT FILLING
Make and share this Walnut Meringue Pie Crust With Fruit Filling recipe from Food.com.
Provided by Mercy
Categories Pie
Time 2h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Beat the egg whites until soft peaks form.
- Add the salt and baking powder.
- Gradually beat in the sugar; continue beating until stiff and glossy.
- Add the vanilla extract.
- Lightly fold in the walnuts and cracker chunks.
- Spread the mixture over the bottom and sides of a well-greased pie plate; building up the sides.
- Bake at 325°F for 25 to 30 minutes.
- Cool completely on a wire rack.
- Just before serving, fill the center with the drained fruit.
- Serve the whipped cream on the side.
Nutrition Facts : Calories 259.3, Fat 13.7, SaturatedFat 4.3, Cholesterol 20.4, Sodium 183.9, Carbohydrate 32.1, Fiber 0.8, Sugar 26.1, Protein 3.7
WALNUT PIE CRUST RECIPE
This crust combines walnuts, cinnamon, and butter. This crust works well with all sorts of pies from vanilla cream to pumpkin. It also works well with fruit pies with precooked fillings. Since it is a crumbly crust, it even works well as a crust for a cheesecake.
Provided by KISS THE COOK
Categories Dessert
Time 21m
Yield 1 crust, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees. You will need one buttered, nine-inch deep-dish pie pan either a light-colored or glass pan.
- Place the flour, sugar, cinnamon, and salt in a small bowl and stir to combine.
- Place the nuts in a food processor or blender and pulse just long enough to chop the nuts finely, not into a paste. Scrape the nuts into the flour mixture and stir to combine.
- Add the melted butter and combine well.
- Press the mixture into the buttered pie pan making certain that the crust is of even thickness.
- Bake for 15 to 18 minutes or until it just starts to brown on the edges. Do not over bake. A light-colored or glass pan will absorb less heat than a dark one and help ensure against over baking.
Nutrition Facts : Calories 180.7, Fat 15.8, SaturatedFat 6.1, Cholesterol 22.9, Sodium 95.7, Carbohydrate 10, Fiber 0.8, Sugar 8.6, Protein 1.8
BUTTERSCOTCH CREAM PIE WITH A WALNUT CRUST
Does anyone else adore Food and Drink Magazine? This recipe is right out of there, by Chef Jennifer MacKenzie. The crust can be baked a day ahead but the pie is best assembled just a few hours before serving and refrigerated. Garnish with the candied walnuts just before serving. Prep time includes chill time
Provided by Leslie
Categories Dessert
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Place walnuts and 2 tbsp of the flour in food processor. Process until walnuts are finely chopped. Add remaining flour, sugar and salt and combine. Pulse until blended. Add butter and pulse just until small crumbs form. Add egg and vanilla and process just until dough holds together. Remove from processor and shape into a flat disc. Wrap and chill for at least 30 minutes or for up to 2 days.
- Roll out pastry about 1/8 inch thick. Fit into an 11 inch tart pan with removable bottom or 9 inch pie plate; patch any cracks to seal. Trim and flute edges, as desired.
- Chill pastry for 30 minutes. Re-roll any scraps and cut out shapes with a cookie cutter for garnish, if desired. Place on baking sheet and chill for 30 minutes.
- Preheat oven to 375°F
- Prick pastry with a fork. Bake on bottom rack of oven for about 20 minutes or until pastry is golden. Cool completely. If using, bake pastry cutouts for 5 to 8 minutes or until golden. Set aside.
- Heat 2 cups of the milk in heavy saucepan, stirring over medium heat just until steaming and bubbles form around edge. Whisk sugar, cornstarch, remaining milk and egg yolks in a medium bowl. Slowly drizzle in about one third of the hot milk, whisking constantly. Whisk back into saucepan. Stir over medium heat until thickened, 5 to 10 minutes. Remove from heat and stir in butter and vanilla. Pour into bowl and place plastic wrap directly on the surface. Cool slightly.
- Pour filling into crust. Cover with plastic wrap. Refrigerate until set. Whip cream with sugar and pipe into cooled filling. Garnish with pastry cutouts and/or Sweet Candied Walnut halves.
Nutrition Facts : Calories 475.3, Fat 25.9, SaturatedFat 13.1, Cholesterol 144.5, Sodium 173.8, Carbohydrate 53.5, Fiber 1.1, Sugar 29.8, Protein 7.8
BROWNIE-WALNUT PIE
Make and share this Brownie-Walnut Pie recipe from Food.com.
Provided by invictus
Categories Pie
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Transfer pie to pie plate, trim crust to 1/2 inch beyond the pie plate. Fold under extra pastry, crimp edges, set aside.
- For filling: in heavy saucepan melt butter and chocolate over low heat, stirring frequently. Cool for 20 minutes.
- In a large bowl combine eggs, sugar, flour, and vanilla. Stir in chocolate mixture and nuts. Pour into pastry crust.
- Bake for 50 to 55 minutes or until knife inserted comes out clean. Transfer to wire rack and cool for 1 hour before cutting.
Nutrition Facts : Calories 453.6, Fat 28.8, SaturatedFat 11.3, Cholesterol 87.8, Sodium 182.3, Carbohydrate 47.3, Fiber 3, Sugar 30.6, Protein 6.6
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