Caramel-Walnut Pie

Caramel-Walnut Pie
  • Cook Time
  • Prep Time
  • 8Servings


  • 1 sheet frozen piecrust, thawed
  • 4 large eggs
  • 3/4 cup light brown sugar
  • 3/4 cup light corn syrup
  • 4 tablespoons unsalted butter, melted
  • 1 1/2 teaspoons pure vanilla extract
  • 1/4 teaspoon salt
  • 1 3/4 cups walnut halves
  • 1 cup heavy cream, chilled
  • 2 tablespoons honey


Position a rack in the middle of the oven and preheat to 375 degrees . Fit the piecrust into the bottom and up the sides of a 9-inch glass pie dish. Crimp the edges to form a 1/4-inch-high border; refrigerate.

In a large bowl, whisk together the eggs and brown sugar until smooth. Whisk in the corn syrup, butter, vanilla and salt; stir in the walnuts. Pour the mixture into the pie shell and bake until the filling is set in the center, 35 to 40 minutes. Transfer to a rack and let cool completely.

Meanwhile, in a large bowl, beat the cream and honey until stiff peaks form. Serve the pie with the honey whipped cream.