Walnut Cream Pie

A beautifully nostalgic dessert featuring a silky, homemade walnut-vanilla custard poured over a buttery graham cracker crust, all topped with fluffy whipped cream.

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Prep Time 20

Cook Time 10

Chilling Time 2

Servings slices

Ingredients

For the Crust:

1 ½ cups graham cracker crumbs
6 tablespoons unsalted butter melted
2 tablespoons granulated sugar

For the Walnut Filling:

1 cup finely chopped walnuts
¾ cup granulated sugar
¼ cup cornstarch
¼ teaspoon salt
2 cups whole milk
3 large egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract
For the Whipped Cream Topping:
1 cup heavy whipping cream
3 tablespoons powdered sugar
½ teaspoon vanilla extract
¼ cup chopped walnuts for garnish

Instructions

Prepare the Crust: In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar together until the mixture feels like damp sand. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie pan. Refrigerate the crust while preparing the filling.
Make the Walnut Cream Filling: In a medium saucepan, whisk together the sugar, cornstarch, and salt. Slowly pour in the cold whole milk while whisking constantly until completely smooth.
Cook the Custard: Stir the egg yolks into the milk mixture and place the saucepan over medium heat. Cook, stirring constantly with a whisk, until the mixture thickens significantly and starts to bubble (about 6–8 minutes).
Finish the Filling: Remove the saucepan from the heat immediately. Stir in the butter, vanilla extract, and chopped walnuts until smooth and combined.
Fill the Pie: Pour the warm walnut cream filling directly into the chilled graham cracker crust. Smooth the top with a spatula and let the pie cool at room temperature for 20 minutes, then refrigerate for at least 2 hours until fully set.
Add the Topping: In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form. Spread or pipe the whipped cream evenly over the chilled pie, and sprinkle the extra chopped walnuts on top.
Serve: Slice cleanly and serve chilled for the absolute best creamy texture!

Notes

We cannot stress this enough—never stop whisking the filling while it is on the hot stove! Constant motion is the only way to avoid scrambling the egg yolks and scorching the bottom of your pan.