The Walnut Cream Pie is a textured, flavorful alternative to traditional cream pies. By toasting the walnuts to unlock their deep oils and utilizing a tempered egg yolk custard, you create a dessert that is both structurally sound and intensely aromatic.
Ingredients
- The Foundation: 1 pre-baked 9-inch Graham Cracker crust.
- The Nuts: 1.5 cups English walnuts (toasted and divided).
- The Custard: 2 cups whole milk, 1/2 cup heavy cream, and 3 egg yolks.
- The Thickeners: 1/2 cup sugar and 3 tbsp cornstarch.
- The Finish: 2 tbsp butter and 1.5 tsp vanilla extract.
Step-by-Step Instructions
1. Thermal Pre-Treatment
Toast the walnuts at 350°F (175°C) for 8 minutes. This is critical for flavor development; raw walnuts lack the aromatic depth required to stand up to a rich cream base. Chop 1 cup finely and reserve the remaining halves for the topping.
2. The Custard Matrix
Whisk sugar and cornstarch into the milk and cream. Cook until thickened, then temper the egg yolks by adding a small amount of hot liquid to them before incorporating them back into the pot. This prevents “scrambled egg” syndrome and ensures a silky-smooth emulsification.
3. The Suspension Fold and Set
Fold the chopped walnuts into the thickened custard. The high viscosity of the base at this stage is what prevents the nuts from sinking to the bottom. Pour into the crust and chill for at least 4 hours. The “thermal set” in the refrigerator allows the lipids and starches to solidify into a perfectly sliceable wedge.