🥧 Walnut Cream Pie

Ingredients

For the Crust

• 1½ cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 2 tbsp sugar

For the Walnut Cream Filling

• 1 cup walnuts, finely chopped
• ¾ cup sugar
• ¼ cup cornstarch
• ¼ tsp salt
• 2 cups whole milk
• 3 egg yolks
• 2 tbsp unsalted butter
• 1 tsp vanilla extract

For the Topping

• 1 cup heavy whipping cream
• 3 tbsp powdered sugar
• ½ tsp vanilla extract
• ¼ cup chopped walnuts

Instructions

1. Make the crust

1. Mix the graham cracker crumbs, melted butter, and sugar.
2. Press the mixture firmly into a 9-inch pie dish, covering the bottom and sides.
3. Refrigerate for 20–30 minutes.

2. Make the walnut filling

1. In a saucepan, combine sugar, cornstarch, and salt.
2. Gradually whisk in the milk.
3. Add the egg yolks and whisk well.
4. Cook over medium heat, stirring constantly, for about 6–8 minutes, until the mixture becomes thick.
5. Remove from heat and stir in the butter, vanilla, and chopped walnuts.

3. Assemble the pie

1. Pour the warm filling into the prepared crust.
2. Smooth the top with a spatula.
3. Let it cool at room temperature for about 20 minutes.
4. Refrigerate for at least 2 hours, or until completely set.

4. Add the topping

1. Beat the heavy cream, powdered sugar, and vanilla until soft peaks form.
2. Spread or pipe the whipped cream over the pie.
3. Sprinkle chopped walnuts on top.

5. Serve
Chill the pie well before slicing and serving.

Tip: For a texture closer to your photo, keep some walnut pieces slightly larger so you get a nice crunchy texture throughout the creamy filling.