Chewy and Moist Real Walnut Pie
Homemade Chewy and Moist Real Walnut Pie Recipe
Recently, the chewy and moist texture of real walnut pie has become incredibly popular! This recipe reveals how you can make a wonderful version right at home. This pie offers a depth of flavor and delightful texture that sets it apart from ordinary walnut pies. It’s also a perfect gift, full of care, for your loved ones on special occasions. Let’s make this visually appealing and deliciously satisfying real walnut pie together!
Yield- Makes 8 oval pies
Pie Crust Ingredients- 80g cake flour
- 60g cold unsalted butter, cut into small cubes
- 20g granulated sugar
- Pinch of salt
Filling Ingredients- 120g corn syrup
- 35g honey
- 35g unrefined brown sugar (unsweetened)
- 20g brown sugar
- Pinch of salt
- 2 fresh eggs
- 40g unsalted butter
- 1/2 tsp cinnamon powder
- 1.5 tsp instant coffee powder
Nut Ingredients- 70g chopped walnuts
- 4 whole walnuts
- 70g chopped pecans
- 4 whole pecans
Other Ingredients- A little honey for brushing on top (optional)
- 80g cake flour
- 60g cold unsalted butter, cut into small cubes
- 20g granulated sugar
- Pinch of salt
Filling Ingredients- 120g corn syrup
- 35g honey
- 35g unrefined brown sugar (unsweetened)
- 20g brown sugar
- Pinch of salt
- 2 fresh eggs
- 40g unsalted butter
- 1/2 tsp cinnamon powder
- 1.5 tsp instant coffee powder
Nut Ingredients- 70g chopped walnuts
- 4 whole walnuts
- 70g chopped pecans
- 4 whole pecans
Other Ingredients- A little honey for brushing on top (optional)
- 70g chopped walnuts
- 4 whole walnuts
- 70g chopped pecans
- 4 whole pecans
Other Ingredients- A little honey for brushing on top (optional)
Cooking Instructions
Step 1
First, prepare your walnuts and pecans. To enhance their flavor and texture, you can blanch the nuts in boiling water or rinse them thoroughly with hot water and then lightly toast them in the oven. This process helps remove any bitterness and brings out their natural richness.
Step 2
Chop the pre-treated walnuts and pecans into small, bite-sized pieces. It’s helpful to prepare them both as small chopped nuts for the filling and as whole nuts for decoration on top.
Step 3
Now, let’s make the delicious pie crust! In a food processor, combine the cake flour, sugar, and salt, and pulse briefly to mix. Add the cold, cubed unsalted butter and pulse in short bursts until the mixture resembles coarse crumbs. Once the dough starts to clump together, gather it into a ball, wrap it in plastic wrap, flatten it into a disc, and refrigerate for 30 minutes to 1 hour. This chilling step is crucial for a tender and flaky crust.
Step 4
After the dough has chilled, divide it into 20g portions. Press each portion into the oval molds, ensuring it lines the bottom and sides thinly and evenly. Prick the bottom of each crust with a fork to prevent puffing. Bake in a preheated oven at 170°C (340°F) for 13-15 minutes, or until golden brown and crisp. Let the baked crusts cool slightly in the molds before removing.
Step 5
Next, it’s time to make the star of the pie: the filling! You can prepare this while the pie dough is chilling to save time. Crack 2 fresh eggs into a bowl. In a saucepan, combine all the filling ingredients except for the cinnamon powder and coffee (corn syrup, honey, both types of sugar, salt, and butter). Heat over medium-low heat, stirring until the butter is fully melted. Bring it to a gentle simmer, then remove from heat and let it cool slightly. Once it’s no longer hot, whisk in the beaten eggs until well combined, ensuring no lumps form. For an extra smooth texture, strain the mixture through a fine-mesh sieve.
Step 6
Divide the strained filling into two separate bowls. In one bowl, stir in the cinnamon powder to create the cinnamon-flavored filling. In the other bowl, add the instant coffee powder and mix well until fully dissolved, creating the coffee-flavored filling. If you’re using instant coffee granules, it’s best to dissolve them in a small amount of warm water before adding them to the filling for even distribution.
Step 7
Carefully spoon about one tablespoon of the cinnamon filling and one tablespoon of the coffee filling into each of the cooled pie crusts. Gently pull on the sides of the silicone mold to help the filling seep down to the bottom of the crust. Once the bottom layer of filling is mostly covered by the crust, add another 1-2 tablespoons of filling to each mold. Aim to fill 4 pies with cinnamon filling and the remaining 4 with coffee filling.
Step 8
With the filling in place, sprinkle a generous amount of the chopped walnuts and pecans over the filling. Gently press down with a spatula to help them settle into the filling and create an even surface. Finally, artfully place the whole walnuts and pecans on top of each pie for decoration. I chose to decorate the coffee-filled pies with pecans and the cinnamon-filled pies with walnuts. Once decorated, bake in the preheated oven at 170°C (340°F) for 25-30 minutes, until golden brown and the filling is set.
Step 9
Once the pies are baked, brush the tops with a little honey for a beautiful sheen while they are still warm. Allow the pies to cool completely before attempting to remove them from the molds. Use a spatula to carefully lift each pie out of its mold. Letting the pies cool down completely is key to achieving that wonderfully chewy texture. Enjoy your homemade real walnut pies!
