👩🍳 Instructions
1. Prepare the Filling
In a saucepan, whisk together the sugar, cornstarch, and salt.
Gradually whisk in the milk until smooth.
Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
2. Temper the Egg Yolks
Slowly whisk a small amount of the hot mixture into the egg yolks.
Pour the warmed yolks back into the saucepan.
Cook for another 1–2 minutes, stirring continuously.
3. Finish the Filling
Remove from the heat.
Stir in the butter and vanilla.
Fold in the toasted chopped walnuts.
4. Fill the Pie
Pour the filling into the baked pie crust.
Press a piece of plastic wrap directly onto the surface to prevent a skin from forming.
Refrigerate for at least 4 hours, or until fully set.
5. Make the Whipped Cream
Beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.
6. Decorate
Spread or pipe the whipped cream over the chilled pie.
Sprinkle with extra toasted walnuts.
🌿 Optional Variations
For a different twist, add:
A drizzle of caramel sauce
A pinch of cinnamon
Dark chocolate shavings
Maple extract instead of vanilla
Finely grated orange zest
💡 Tips
Toast the walnuts in a 350°F (175°C) oven for 5–8 minutes to enhance their flavor, watching closely so they don't burn.
Chill the pie thoroughly before slicing for clean, neat pieces.
Store covered in the refrigerator for up to 3 days.
✨ Bottom Line
Walnut Cream Pie is a creamy, nutty dessert with a crisp crust, silky vanilla filling, and a fluffy whipped cream topping. Toasted walnuts add rich flavor and crunch, making this pie a delicious centerpiece for any dessert table. 🥧🌰
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