The Scoop
A flaky crust holds a gooey filling made with brown-sugar-like sweetness from corn syrup, vanilla, butter, and plenty of finely chopped walnuts.
It’s classic, cozy, and practically begging for a cloud of whipped cream on top!
Ingredients
- 1/2 (14.1-ounce, 2-count) box refrigerated rolled pie crust, remaining crust reserved for a separate use
- 3 eggs
- 3/4 cup sugar
- 3/4 cup light corn syrup
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups walnuts, finely chopped
- 4 tablespoons butter, melted
- whipped cream, optional, to taste, for serving
Directions
- Preheat the oven to 400 degrees F.
- Line a 9-inch pie pan with the unrolled pie crust, cutting off any overhang.
- In a large bowl, beat the eggs with a hand mixer.
- Add the sugar, the corn syrup, the vanilla, and the salt gradually to the eggs, beating to combine.
- Add the melted butter and mix until thoroughly combined.
- Pour the egg mixture into the prepared pie shell.
- Add the walnuts, spreading them evenly throughout the egg mixture.
- Bake for 10 minutes.
- Reduce the oven temperature to 300 degrees F.
- Bake for 45 minutes, adding a collar of foil around the crust after 30 minutes if it is browning too quickly.
- Remove the pie from the oven and let it cool slightly.
- Serve topped with the whipped cream.
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