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Walnut Pie

45 Min(s)
25 Min(s) Prep
20 Min(s) Cook
Both the crust and gooey walnut filling of this crunchy pie are made with wheat crackers. Serve garnished with whipped topping for a luscious dessert.
What You Need
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14 servings
Original recipe yields 14 servings
1 pkg. (9-1/2 oz.) woven wheat crackers
1-1/2 cups finely chopped PLANTERS Walnuts
6 Tbsp. margarine or butter, divided
3 egg s
3/4 cup light corn syrup
3/4 cup sugar
1 tsp. vanilla
1/2 cup thawed COOL WHIP Whipped Topping
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Let's Make It
1
Preheat oven to 350°F. Reserve 14 of the crackers; finely crush remaining crackers. Melt 1/4 cup (4 Tbsp.) of the margarine in medium bowl or saucepan. Add cracker crumbs and walnuts; mix well. Press 1 cup of the cracker crumb mixture firmly onto bottom of 9-inch pie plate; set remaining crumb mixture aside for later use. Stand reserved 14 crackers around edge of pie plate.
2
Melt remaining 2 Tbsp. margarine in large bowl or saucepan. Add eggs, corn syrup, sugar and vanilla; beat with wire whisk until well blended. Stir in remaining crumb mixture; pour into crust.
3
Bake 20 min. or until center is set. Cool completely. Top with dollops of whipped topping just before serving. Store leftover pie in refrigerator.
Kitchen Tips
Tip 1
Size Wise
Since this indulgent pie makes 14 servings, it is the perfect dessert to serve at your next party.
Tip 2
Special Extra
Garnish with a maraschino cherry.
Nutrition
Calories
320
Calories From Fat
0
% Daily Value*
Total Fat 17g
22%
Saturated Fat 3g
15%
Trans Fat 0g
Cholesterol 45mg
15%
Sodium 220mg
10%
Total Carbohydrates 41g
15%
Dietary Fibers 3g
11%
Sugars 20g
40%
Protein 5g
10%
Vitamin A
6%
Vitamin C
0%
Calcium
2%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
14 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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