Creamy Walnut Pie with Graham Cracker Crust

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A rich, creamy no-bake-style pie with a crunchy crumb crust and plenty of toasted walnuts on top.

Ingredients

For the crust

  • 2 cups graham cracker crumbs
  • ½ cup melted butter
  • ¼ cup brown sugar
  • ½ teaspoon cinnamon
  • Pinch of salt

For the creamy walnut filling

  • 2 cups whole milk
  • ½ cup heavy cream
  • ¾ cup brown sugar
  • 3 tablespoons cornstarch
  • 3 large egg yolks
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¾ cup chopped walnuts, lightly toasted

For topping

  • ½ cup chopped walnuts
  • Optional: caramel sauce or a drizzle of honey

Instructions

  1. Prepare the crust: Preheat the oven to 350°F (175°C). Mix the graham cracker crumbs, brown sugar, cinnamon, salt, and melted butter until the crumbs look evenly moistened.
  2. Press the mixture firmly into the bottom and sides of a 9-inch pie dish. Bake for 8–10 minutes, then let it cool completely.
  3. Make the filling: In a saucepan, whisk together the brown sugar, cornstarch, and salt. Slowly whisk in the milk and heavy cream.
  4. Cook over medium heat, stirring constantly, until the mixture begins to thicken.
  5. In a separate bowl, whisk the egg yolks. Slowly add about ½ cup of the hot milk mixture to the yolks while whisking continuously.
  6. Pour the egg mixture back into the saucepan. Cook for another 2–3 minutes, stirring constantly, until the cream becomes thick and smooth. Do not let it boil aggressively.
  7. Remove from the heat and stir in the butter and vanilla. Fold in ¾ cup toasted chopped walnuts.
  8. Pour the warm creamy filling into the cooled crust and smooth the top.
  9. Sprinkle generously with the remaining chopped walnuts.
  10. Refrigerate for at least 4–6 hours, preferably overnight, until completely chilled and firm.

Serving

Slice the pie cold and serve as-is, or add whipped cream and a little caramel drizzle.

Prep time: 25 minutes
Chilling time: 4–6 hours
Servings: 8–10

Tip

Toast the walnuts for 5–7 minutes at 350°F (175°C) before adding them. This gives the pie a much richer nutty flavor.

Title: Creamy Walnut Dream Pie with Crunchy Graham Cracker Crust

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