Walnut Pie

It isn't very often that a dessert recipe (or any recipe for 'sweets') makes my mouth water. I don't care for chocolate and I typically accept a second helping of vegetables in place of a slice of dessert, but this pie has had me thinking about since I saw it. I have a container of hickory nuts in the cupboard that are just begging to be put to good use. I'm thinking this pie might be the ticket.

Soon after posting this recipe I just had to go make it!
YUM! It's like a cheesecake on the bottom with a pecan pie on top.

Walnut Pie

1 package 8 oz cream cheese, softened
3 large eggs, divided
¾ c sugar, divided
4 t vanilla extract, divided
½ c light corn syrup
3 T butter, melted
1/4 teaspoon salt
2 c walnut pieces, toasted
1 pie crust - unbaked

Preheat oven to 350. Beat cream cheese, one of the eggs, ¼ cup of the sugar and one teaspoon of the vanilla in large bowl with electric mixer on medium speed until well blended and smooth. Spread evenly on bottom of unbaked crust. Bake 15 minutes.

Beat remaining two eggs and ½ cup sugar with wire whisk in large bowl until very smooth. Add corn syrup, melted butter, remaining three teaspoons vanilla and salt; stir until well blended. Sprinkle nuts evenly over bake cream cheese layer. Slowly pour corn syrup mixture over nuts.

Bake 35 to 40 minutes or until just set in center. Cool completely on wire rack.Print Friendly and PDF