Red Walnut Pie Recipe
Instead of pecan pie, the great Dolly Parton serves up a walnut pie at the holidays. We put the ChefShop spin on her original recipe, incorporating red walnuts from California, known for their balanced flavor and rich antioxidants and Omega-3s. We also love to use Steen’s Pure Cane Syrup, a sweet staple of Cajun and Creole pantries and produced in Louisiana since 1910!
This stellar pie will be the talk of your holiday gathering. Thanks, Dolly, for another hit!
INGREDIENTS
Pastry for 1 unbaked pie shell
3 eggs
3/4 cup sugar
3/4 cup Steen’s Pure Cane Syrup
1-1/2 cups red walnuts
Large pinch fine sea salt, preferably Le Guérandais brand
2 teaspoons pure vanilla extract
4 tablespoons butter, melted
Whipped cream or vanilla ice cream for serving
DIRECTIONS
1. Preheat oven to 400 degrees F.
2. Spread the walnuts on a sheet pan and toast in the 400-degree oven for five minutes. Watch closely to make sure they don’t burn. Cool, then chop fine.
3. Roll out the pie crust and line a 9-inch pie plate with it, crimping the edge decoratively. Set aside in a cool location while you make the filling. You can also use a thawed, premade pie shell.
4. In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs until frothy, about 1 minute. Gradually add the sugar, Steen’s syrup, vanilla, and salt, mixing until incorporated. Drizzle in the melted butter and beat until thoroughly mixed.
5. Pour the filling into the prepared pie shell. Spread the chopped walnuts evenly on top.
6. Bake the pie for 10 minutes at 400 degrees F, then reduce the heat to 300 degrees F and bake for 45 minutes more. If the crust begins to get too dark, place a foil collar around the edges to keep it from burning. Remove from oven when filling is set but still jiggly in the center.
7. Cool completely before serving with whipped cream or vanilla ice cream.
