Walnut pie made with honey and maple syrup for a gooey, caramel-like filling and a rich toasted walnut flavor that tastes even better than the classic version.
This walnut pie has a flaky butter pie crust, a gooey walnut filling and a warm caramel taste from honey and maple syrup instead of corn syrup. The toasted nuts give it a deep, rich flavor.
It’s an easy homemade walnut pie and tastes amazing with whipped cream on top for a simple twist on the classic.
Why you'll love this recipe
- Rich walnut flavor - Gooey filling made with honey and maple syrup instead of corn syrup.
- Flaky homemade crust - Pairs perfectly with the deep caramel notes of the walnuts.
- Easy to serve - Great warm with whipped cream or vanilla ice cream.
Ingredients for walnut pie
- Flour : all-purpose flour
- Sugar : dark brown sugar and a little granulated sugar
- Butter : unsalted, cold for the crust and softened for the filling
- Walnuts : chopped walnuts
- Eggs : large eggs
- Maple syrup : real maple syrup
- Honey : natural honey
- Flour or cornstarch : to help the walnut pie filling set
- Vanilla : vanilla extract
- Salt : fine salt
Tips for this recipe
- Toast the walnuts - Brings out a deeper, nutty flavor in the filling.
- Freeze the crust - Keeps the bottom crisp and helps prevent sogginess.
- Mix gently - Keeps the walnut pie filling smooth and prevents over-mixing the eggs.
- Bake until slightly jiggly - The center should wobble a little; it sets as it cools.
- Let it cool fully - Gives clean slices and the best gooey texture.
How to make walnut pie
Mix the dry ingredients in a medium bowl with the flour, sugar and salt.
Add the cold butter and rub it in until the mixture looks sandy with small pieces left.
Add the cold water and bring the dough together into a rough ball.
Cover and chill in the fridge for about 20 minutes.
Roll out the dough between two sheets of parchment or on a floured surface to about 3–4 mm.
Line the pie dish with the dough, trim the edges, prick the bottom with a fork and freeze while you make the walnut filling.
Beat the butter and brown sugar in a large bowl for 1–2 minutes until creamy.
Add the eggs and vanilla and mix until fully combined.
Add the honey, maple syrup, flour, salt and walnuts and mix until the batter is smooth.
Preheat the oven to 350°F / 180°C and pour the filling into the chilled crust.
Bake for 30–35 minutes until the top is golden and the center is slightly jiggly.
Let it cool completely before removing from the pan.
Serve warm or chilled with whipped cream, vanilla ice cream, fresh berries or caramel drizzle.
Recipe Variations
- Chocolate walnut pie : add a handful of chocolate chips.
- Honey walnut pie : use only honey for a deeper caramel flavor.
- Spiced walnut pie : add cinnamon or nutmeg to the filling.
- Bourbon walnut pie : add a splash of bourbon.
- Apple walnut pie : add thin apple slices under the filling.
Recipe Questions
Can I make walnut pie without corn syrup?
Yes, this one uses honey and maple syrup for the same gooey texture.
How do I keep the crust from getting soggy?
Freeze the crust before filling and bake the pie until the center is just set.
Can I make walnut pie ahead of time?
Yes, bake it the day before and keep it covered in the fridge.
More Walnut Recipes
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
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Walnut Pie
- Total Time: 1 hour 10 minutes
- Yield: 10 slices
Description
Easy homemade walnut pie with a flaky crust, a gooey walnut filling and a natural caramel flavor from maple syrup and honey. Perfect warm or chilled with whipped cream. (Makes a 9 inch / 22 cm pie - 10 slices)
Ingredients
Pie crust
- 200 g (1 ⅓ cup) Flour – all-purpose
- 1 tbsp Sugar – granulated
- 1 pinch Salt – fine
- 135 g (1 stick + 2 tbsp) Butter – unsalted and cold
- 60 ml (¼ cup) Water – iced
Walnut filling
- 115 g (1 stick) Butter – unsalted and softened
- 100 g (⅓ cup) Brown sugar – packed
- 3 Eggs – room temperature
- 2 tsp Vanilla – liquid
- 150 ml (⅓ cup) Maple syrup and honey – mixed
- 1 tbsp Flour – or cornstarch
- 1 pinch Salt – fine
- 220 g (2 cups) Walnuts – chopped
Instructions
Pie crust
- Mix the flour, sugar and salt in a bowl.
- Add the cold butter and rub it in until the mixture looks sandy.
- Add the cold water and bring the dough together into a rough ball.
- Cover and chill for 30 minutes.
- Roll out the dough between two sheets of parchment to about 3–4 mm.
- Line a 9 inch / 22 cm pie pan and prick the bottom with a fork.
- Freeze the crust while you make the filling.
Walnut filling
- Preheat the oven to 350°F / 180°C.
- Beat the softened butter and brown sugar for about 2 minutes until creamy.
- Add the eggs and vanilla and mix again until combined.
- Add the maple syrup, honey, flour, salt and walnuts and mix until smooth.
- Pour the filling into the chilled crust.
- Bake for 30–35 minutes until golden with a slightly jiggly center.
- Let the pie cool completely before removing from the pan and serving.
Notes
Storage: Keep covered in the fridge for 2 to 3 days. Serve cold or gently rewarmed.
Tips:
- Use a kitchen scale for accurate measurements.
- Toast the walnuts for a deeper flavor.
- Freeze the crust to keep it crisp.
- Do not overmix the eggs.
- Let the pie cool fully for clean slices.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: pies, desserts
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 518
- Sugar: 24 g
- Sodium: 495.6 mg
- Fat: 36.3 g
- Carbohydrates: 43.8 g
- Protein: 7.6 g
- Cholesterol: 109.6 mg
Elodie
I already knew a little about pecan pie, but this version is just as delicious. Thanks for the recipe.
Jessica
Is this 1/3 cup each of honey and maple syrup or just total?
Fadela
Hi!
It’s 1/3 cup total, a mix of honey and maple syrup together.