BLACK WALNUT PIE
Bake this delicious nutty dessert that's made using frozen Pillsbury™ Regular Pie Crust.
Provided by Pillsbury Kitchens
Categories Dessert
Time 2h10m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 422, Carbohydrate 51 g, Fat 3, Fiber 2 g, Protein 7 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 210 mg
BLACK WALNUT PIE
I remember my mom making this a lot because we could not afford the pecans. I have not had this in years. Maybe I will try it this year in memory of my sweet departed mother. Enjoy!!!!!!!!!!!!
Provided by Zelda Hopkins
Categories Pies
Time 1h10m
Number Of Ingredients 9
Steps:
- 1. Combine 1 tablespoon sugar and flour, sprinkle over bottom of pie shell and set aside. In a medium saucepan, bring corn syrup, brown sugar and remaining sugar just to a boil. Remove from the heat, Stir in margarine until melted. Let cool for 3 minutes. Gradually stir in eggs into hot mixture. add walnuts and mix well. Pour into pie shell. Preheat oven to 350 degrees. Place pie in oven, immediately reduce heat to 325 degrees . Bake for 55 minutes or until top is browned or center comes out clean with a toothpick.
BLACK WALNUT PIE
Most years, I have a large supply of black walnuts and am always looking for new ways to use them up. This dessert, which is similar to traditional pecan pie, has been a favorite for years.-Shirley Sutton, Garnavillo, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6-8 servings.
Number Of Ingredients 8
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.
Nutrition Facts :
NEW ORLEANS BLACK WALNUT PIE
Make and share this New Orleans Black Walnut Pie recipe from Food.com.
Provided by thingone63545
Categories Dessert
Time 1h10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- Cream shortening, sugar and flour.
- Add syrup and beat well.
- Add eggs, flavoring and salt; blend well.
- Add black walnuts.
- Place in unbaked pie shell and bake for 10 minutes at 400°F, then turn down oven to 325°F and continue baking for 35 minutes.
Nutrition Facts : Calories 498.2, Fat 22.2, SaturatedFat 4.1, Cholesterol 79.3, Sodium 398.7, Carbohydrate 73.5, Fiber 1.9, Sugar 38.5, Protein 6.2
CHOCOLATE-WALNUT PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Make the crust: Pulse the flour, granulated sugar and fine salt in a food processor until combined. Add the shortening and pulse until incorporated. Add the butter and pulse until the mixture looks like coarse meal with pea-size bits of butter. Beat the egg and 1 tablespoon ice water in a small bowl; add to the food processor and pulse once or twice to moisten the flour. Turn out onto a piece of plastic wrap; use the plastic to help form the dough into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight.
- Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate, then fold the overhanging dough under itself and crimp the edge with your fingers. Refrigerate at least 30 minutes.
- Position a rack in the lower third of the oven and preheat to 350 degrees F. Make the filling: Spread the walnuts on a baking sheet and bake until toasted, about 8 minutes; transfer to a bowl and set aside. Return the empty baking sheet to the lower oven rack. Heat the butter in a small skillet over medium-high heat until foamy and golden brown, about 5 minutes; remove from the heat. Whisk the eggs, corn syrup, brown sugar, granulated sugar, kosher salt, liqueur and vanilla in a medium bowl. Gradually whisk in the browned butter until smooth.
- Scatter half each of the walnuts and chocolate in the prepared crust. Pour in the filling, then top with the remaining walnuts and chocolate. Transfer the pie to the hot baking sheetin the oven. Bake until the crust is golden and the nuts have browned, about 30 minutes. Cover the pie loosely with foil; continue baking until the filling is set and the center is slightly puffed, 25 to 30 more minutes. Transfer to a rack to cool completely.
NEW ORLEANS BLACK MUFFINS
Make and share this New Orleans Black Muffins recipe from Food.com.
Provided by Pinay0618
Categories Quick Breads
Time 1h
Yield 18 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees. Lightly spray the cups of a 12-cup muffin pan with nonstick spray oil or line them with paper or foil muffin cups.
- In a medium bowl, combine the hot water and molasses, stirring until well blended. Add the milk and mix to combine.
- In a large bowl, sift together the flours, sugar, baking powder, baking soda and salt.
- Use a spatula to fold the liquid mixture and pecans into the dry ingredients just until the flour is incorporated; do not overmix. (The batter will be dark mocha-colored and dense.) Fill the cups almost to the top and bake for 45 minutes to 1 hour, until the muffins are set. Serve warm.
Nutrition Facts : Calories 184.3, Fat 5, SaturatedFat 0.6, Cholesterol 1.4, Sodium 364.8, Carbohydrate 33, Fiber 2.4, Sugar 15.2, Protein 4
SWISS WALNUT PIE (ENGADINER NUSSTORTE OR BüNDNER NUSSTORTE)
This caramelly rich pie with walnuts is a typical Swiss speciality of the region of Graubünden in Switzerland.
Provided by Artandkitchen
Categories Pie
Time 1h40m
Yield 12-16 serving(s)
Number Of Ingredients 13
Steps:
- Put all the ingredients for the pastry in a food processor and pulse until homogeneous; if necessary, add 1 or 2 tablespoon of water.
- With the dough, prepare 2 balls (2/3 and 1/3 respectively of the dough) and keep in the refrigerator for at least 30 minutes.
- Put the sugar, water and honey in a large heavy-based saucepan over medium heat. Stir gently to dissolve the sugar. Bring to the boil and let it continue to boil until it becomes a dark golden color. Stir from time to time.
- Add the nuts and the cream and stir the walnuts until well coated.
- Remove the saucepan from the heat and. Set aside to cool.
- Preheat the oven to 180°C Grease a 30 cm tin (heat and timing are basing it on convection oven).
- Roll out the larger ball between two sheets of cling film to a 34 cm circle and use it to line the tin of 30 cm square. Press the edges of the pastry against the side of the tin.
- Scrape the filling onto the pastry. Level the top as well as you can, but don't apply too much pressure, or you may tear the pastry and the filling will leak out. Fold the excess pastry inwards over the filling.
- Roll the second piece of pastry to a neat 29 cm circle. Moisten the edges of the pastry base in the tin with the egg white and position the second pastry circle on top of this. Use a fork to crimp and seal the edges Mix the reserved egg yolk with 2 tablespoon cream and brush the cover. Prick with a fork in several places. If you like, you can score a plaid pattern onto the surface with the fork.
- Bake for 35-40 minutes, or until golden brown. Leave to cool until lukewarm in the tin, then loosen the sides, release the clip and carefully transfer the pie to a wire rack to cool completely.
BLACK WALNUT CUSTARD PIE
Our daughter sent us a bucket of unshelled black walnuts.DH goes crazy for black walnuts and egg custard so I decided to combine because he also loves pie. You can substitute any nuts. To shell I let a tractor-trailer do the work, the filled trailer crushes the shells nicely.
Provided by Montana Heart Song
Categories Pie
Time 55m
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 628.5, Fat 39.5, SaturatedFat 16.9, Cholesterol 187.3, Sodium 199.2, Carbohydrate 63.1, Fiber 1.3, Sugar 46.3, Protein 8.9
EASY BOURBON WALNUT PIE
This pie is super-easy to make, just mix and bake, it's no-fail recipe and ALWAYS sets just perfectly when baked. You can use chopped pecans in place of walnuts. Use your own favorite pie crust or use my No-Fail Butter Pie Crust recipe#66929. This pie is still good even without the bourbon, but better with it lol!
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h
Yield 1 (9-inch) pie
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees (bottom oven rack).
- Roll out pastry on a floured surface into about a 14-inch round circle.
- Transfer to a glass pie plate.
- Fold edge under and crimp decoratively.
- Place in the fridge while mixing the filling.
- To make the filling: Whisk all ingredients except the walnuts in a large bowl until smooth.
- Add in the walnuts; mix to combine.
- Pour the filling into the prepared pie crust.
- Bake until the crust is golden and the filling is set in the center when the pie is shaken slightly (about 50-55 minutes).
- Cool pie completely.
- Cut into slices and dollup with whipped cream.
Nutrition Facts : Calories 3955.7, Fat 212.3, SaturatedFat 44.9, Cholesterol 695.6, Sodium 2403.2, Carbohydrate 471.8, Fiber 18.7, Sugar 194.6, Protein 58.1
BLACK BOTTOM KAHLUA WALNUT PIE
Make and share this Black Bottom Kahlua Walnut Pie recipe from Food.com.
Provided by mandabears
Categories Pie
Time 1h
Yield 12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 368.9, Fat 16.4, SaturatedFat 3.7, Cholesterol 53.3, Sodium 248.4, Carbohydrate 52.4, Fiber 1.9, Sugar 15.5, Protein 5.2
BASIC BLACK WALNUT PIE
Black walnuts are abundant here in the Ozarks. My aunt gave me this walnut pie and I think it's one of the best pies I've ever tasted. -Helen Holbrook, De Soto, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 506 calories, Fat 22g fat (7g saturated fat), Cholesterol 96mg cholesterol, Sodium 222mg sodium, Carbohydrate 75g carbohydrate (49g sugars, Fiber 1g fiber), Protein 7g protein.
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