Black Walnut Pie Recipes

BLACK WALNUT PIE

Steps:

• Heat oven to 375°F. In medium bowl, beat eggs and brown sugar with electric mixer on medium speed until smooth. Add syrup, butter, lemon peel, lemon juice, vanilla and salt; beat until smooth.
• Sprinkle walnuts in pie crust; pour filling over nuts.
• Bake 55 minutes (center of pie will not be set). Cool completely on cooling rack, about 1 hour. Serve with whipped cream.

BASIC BLACK WALNUT PIE

Steps:

• Combine 1 tablespoon sugar and flour. Sprinkle into the pastry shell; set aside. , In a small saucepan, bring the corn syrup, brown sugar and remaining sugar just to a boil. Remove from the heat; stir in butter until melted. Let cool for 3 minutes. , Gradually stir eggs into hot mixture. Add walnuts and mix well. Pour into pastry shell. Bake at 325° for 55-60 minutes or until top is browned.

BLACK WALNUT PIE RECIPE - (3.7/5)

Steps:

• Preheat oven to 350 degree. Check the pie crust to be sure the edges are at least 1/4 inch to 1/2 inch above the rim of the pan to prevent the pie filling from bubbling over the edge. Gently combine all ingredients, in order listed. Stir enough to begin dissolving the sugar, but not enough to incorporate air into the filling. Do not beat, or the pie will have air bubbles on the top, instead of black walnuts, spoiling the glossy look of the glazed nuts. Pour into the unbaked pie crust. Bake on a cookie sheet one hour, or until the center of the pie is no longer loose and the black walnuts are browned. Serve either hot or cold, but for the best appearance, allow the pie to reach room temperature before cutting. Whipped cream or ice cream is a wonderful addition. For a gourmet treat, serve this pie hot.

WALNUT PIE CRUST

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.

BLACK WALNUT PIE

Steps:

• In a saucepan, combine the corn syrup, brown sugar and 1/2 cup sugar; bring to a boil. Remove from the heat; stir in butter until melted. In a bowl, beat eggs. Gradually stir in hot mixture; mix well. Add walnuts. Combine flour and remaining sugar; sprinkle over bottom of pastry shell. Pour walnut mixture into shell. Bake at 350° for 45-50 minutes or until browned.

BLACK WALNUT CUSTARD PIE

Steps:

• Beat eggs in a bowl, set aside.
• In saucepan, add sugar, cornstarch and salt.
• Mix to blend.
• Then add water and molasses. Use a spatula to get all of the molasses.
• Cook and stir until simmering. Take off burner. Add 2 tblsp molasses mixture to beaten eggs, stir.
• Then add beaten egg mixture into the saucepan.
• Add vanilla and nutmeg. Stir and set aside.
• Preheat oven 350* Place dry beans in the pie shell after it is in the pie pan so it will not puff up.Bake the pie shell for about 6 minutes. Take the beans out.
• Pour in the custard sauce and top with the nuts. Bake in the oven for about 35 minutes until a knife is inserted near the middle of the pie comes out clean.
• Chill before serving.
• Chill mixing bowl and slowly add sugar to whipping cream and beat with mixer until peaks form.
• Serve pie with whipped cream.
• Serves 8.

MAPLE WALNUT PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C.)
• In a saucepan, Mix brown sugar and flour. Add maple syrup, butter and salt. Heat until butter melts, stirring constantly.
• In a medium bowl, beat eggs with maple flavoring. Stir in sugar mixture. Pour into unbaked pie shell and sprinkle with walnuts.
• Bake in the preheated oven for 40 to 45 minutes, or until filling is set.

BLACK BOTTOM KAHLUA WALNUT PIE

Steps:

• Line a 9 inch pan with pie crust.
• Scatter chocolate chips across the crust.
• Scatter walnut pieces over chocolate chips.
• In a bowl combine butterscotch topping, eggs, coffee liqueur, brown sugar, and vanilla extract until well blended.
• Pour into crust.
• Bake for 45-50 minutes, until top is set and browned and filling is still soft in center.
• Cool on rack for at least 30 minutes before slicing.
• Serve warm or at room temperature.