Skip to Content
Menu

Honey-Walnut Pie

Betty Crocker Kitchens
Updated Aug 14, 2006
  • Pin
A simple combination of two favorite flavors is all wrapped up in a tasty custard pie!

Honey-Walnut Pie

  • Prep Time 25 min
  • Total 4 hr 5 min
  • Servings 8
  • Ingredients 13
  • Pin

Ingredients

Pastry

  • 1 cup Gold Medal™ all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup plus 1 tablespoon shortening
  • 2 to 3 tablespoons cold water

Filling

  • 1/2 cup packed brown sugar
  • 1/2 cup corn syrup
  • 1/2 cup honey
  • 1 tablespoon Gold Medal™ all-purpose flour
  • 1 tablespoon butter or margarine, melted
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 1/2 cups walnut pieces
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    In medium bowl, mix 1 cup flour and 1/2 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • Step 
    2
    Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  • Step 
    3
    Heat oven to 350°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
  • Step 
    4
    In medium bowl, beat all filling ingredients except walnuts with wire whisk or hand beater. Stir in walnuts. Pour into pastry-lined pie plate. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
  • Step 
    5
    Bake 45 to 55 minutes or until crust is brown and filling is set, removing foil for last 15 minutes of baking. Refrigerate at least 2 hours or until chilled. Store in refrigerator.

Nutrition

520 Calories
27g Total Fat
7g Protein
62g Total Carbohydrate
39g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
520
Calories from Fat
250
Total Fat
27g
42%
Saturated Fat
5g
25%
Trans Fat
2g
Cholesterol
55mg
19%
Sodium
280mg
12%
Potassium
190mg
5%
Total Carbohydrate
62g
21%
Dietary Fiber
2g
8%
Sugars
39g
Protein
7g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2025 ®/TM General Mills All Rights Reserved

Reviews & Questions Section