Walnut Cream Pie Recipe
A buttery shortcrust pastry filled with caramelized walnuts suspended in a velvety cream custard, creating a sublime balance of nutty crunch and silky smoothness.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">225g plain flour</li><li class="ingredients-single-item">150g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g caster sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">200g walnut halves, toasted and roughly chopped</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">50g light brown sugar</li><li class="ingredients-single-item">300ml double cream</li><li class="ingredients-single-item">150ml whole milk</li><li class="ingredients-single-item">3 large eggs</li><li class="ingredients-single-item">1 tbsp cornflour (cornstarch)</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">30g unsalted butter, melted</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">200ml double cream</li><li class="ingredients-single-item">2 tbsp icing sugar</li><li class="ingredients-single-item">50g walnut halves, toasted and candied (optional)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) fluted tart tin with removable base</li><li class="equipment-single-item">Baking beans or dried rice for blind baking</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Food processor (optional)</li><li class="equipment-single-item">Wire cooling rack</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. Place the flour, salt, and cold butter cubes in a food processor and pulse until the mixture resembles breadcrumbs (alternatively, rub the butter into the flour with your fingertips). The varying sizes of butter pieces will create flaky layers in your finished pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the caster sugar, egg yolk, and 2 tablespoons of ice-cold water. Pulse briefly until the dough just starts to come together, adding the extra tablespoon of water only if necessary. The dough should hold together when pressed but shouldn't be sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and gently bring it together into a disc without overworking it. Wrap in cling film and refrigerate for at least 30 minutes. Resting allows the gluten to relax and prevents shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the pastry chills, preheat your oven to 180°C (160°C fan) and prepare the walnuts. Spread them on a baking tray and toast for 8-10 minutes until fragrant, being careful not to burn them. Allow to cool slightly before roughly chopping. Toasting intensifies the walnut flavor and prevents them from becoming soggy in the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Roll out the chilled pastry on a lightly floured surface to about 3mm thickness, creating a circle large enough to line your tart tin. Gently drape the pastry over your rolling pin to transfer it to the tin, then press it into the fluted edges and trim any excess. Prick the base with a fork and return to the refrigerator for 15 minutes to prevent shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Line the chilled pastry case with baking parchment and fill with baking beans or dried rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for a further 5-7 minutes until the base is lightly golden. The blind baking ensures your pastry base will be fully cooked and not soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>While the pastry case cools slightly, prepare the filling. In a medium saucepan, combine both sugars with 3 tablespoons of water. Heat gently until the sugar dissolves, then increase the heat and cook without stirring until the mixture turns a golden amber color (about 5-7 minutes). This caramelization will create complex, rich flavors in your filling.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove the caramel from the heat and carefully stir in the double cream – the mixture will bubble vigorously, so be cautious. Return to a low heat, add the milk, and stir until smooth. The gradual addition of dairy prevents the hot caramel from seizing.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>In a large bowl, whisk the eggs with the cornflour, vanilla extract, and salt until well combined. Gradually pour the warm caramel cream mixture into the eggs, whisking constantly to prevent curdling. This tempering technique ensures a smooth custard.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Stir in the melted butter and three-quarters of the chopped walnuts, reserving some for the top. Pour the filling into the partially baked pastry case and scatter the remaining walnuts on top. They'll rise slightly during baking, creating a beautiful textured surface.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Reduce the oven temperature to 160°C (140°C fan) and bake the pie for 30-35 minutes until the filling is set but still has a slight wobble in the center. A lower temperature ensures gentle cooking, preventing the custard from becoming grainy or cracking.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the pie to cool completely on a wire rack – this will take at least 2 hours. The filling will continue to set as it cools, resulting in the perfect sliceable consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>When ready to serve, whip the cream for the topping with the icing sugar until soft peaks form. Either spread over the cooled pie or serve alongside each slice. If using, arrange the candied walnuts decoratively on top for an elegant finish and extra crunch.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>For the best flavor and texture, let the pie come to room temperature for about 30 minutes before serving. This will allow the nutty, caramel notes to fully develop and the creamy texture to soften slightly. Store any leftovers in the refrigerator for up to 3 days.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why does my custard filling crack after baking?
Custard cracks typically occur from overbaking or baking at too high a temperature. For a perfect walnut custard pie, bake at a lower temperature (140-160°C fan), ensure there's still a slight wobble in the centre when removing from the oven, and cool gradually at room temperature.
Can I make the pastry without a food processor?
Absolutely! While a food processor speeds up the process, you can make excellent shortcrust pastry by hand using the "rubbing in" method. Simply use your fingertips to rub the cold butter into the flour until it resembles breadcrumbs, then add the remaining ingredients.
What's the secret to caramelizing walnuts perfectly?
The secret is in the timing and temperature control. Toast walnuts at 160°C for 8-10 minutes until fragrant but not burnt. For candied walnuts, cook sugar until it reaches amber colour before adding nuts. Watch carefully as nuts can burn quickly due to their high oil content.
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