Walnut Cream Pie

Name: Walnut Cream Pie
Ingredients: 2 (9 inch) pastry for single-crust pie, basic flaky pie pastry (enough for two 9-inch single crust pies); Filling; 3/4 cup margarine, melted; 1 1/2 cups sugar; 9 eggs; 3 tablespoons all-purpose flour; 3/4 teaspoon salt; 1 1/2 teaspoons vanilla extract; 2 1/2 cups dark corn syrup; 2 cups milk; 2 cups chopped walnuts

11 ingredients

6 steps

Ingredients

2 (9 inch) pastry for single-crust pie, basic flaky pie pastry (enough for two 9-inch single crust pies)
Filling
3/4 cup margarine, melted
1 1/2 cups sugar
9 eggs
3 tablespoons all-purpose flour
3/4 teaspoon salt
1 1/2 teaspoons vanilla extract
2 1/2 cups dark corn syrup
2 cups milk
2 cups chopped walnuts

Directions

1

Fit rolled out pie pastry into two 9-inch pie plates; trim edges, crimp/flute as desired.
2

Preheat oven to 350°.
3

In a big bowl, beat the melted margarine, sugar, eggs, flour, salt, vanilla, and corn syrup.
4

Beat well, then stir in the milk.
5

Spread 1 cup of nuts in each uncooked 9-inch pie shell.
6

Pour the batter over the nuts; bake for 30-40 minutes (tent pie crust edges with foil, if start to get too brown).