The Dolly Parton walnut pie is a tender pie crust with a rich, sticky filling that’s similar to pecan pie. It’s topped with a layer of walnuts that become brown and crunchy once baked. This pie is a quick one to assemble and can even be baked a day or two ahead of time. We think you’ll love it!
Ingredients
- 1/2 (14.1-ounce, 2-count) box refrigerated rolled pie crust, remaining crust reserved for a separate use
- 3 eggs
- 3/4 cup sugar
- 3/4 cup light corn syrup
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups walnuts, finely chopped
- 4 tablespoons butter, melted
- whipped cream, optional, to taste, for serving
Preheat the oven to 400 degrees F.
Line a 9-inch pie pan with the unrolled pie crust, cutting off any overhang.
In a large bowl, beat the eggs with a hand mixer.
Add the sugar, the corn syrup, the vanilla, and the salt gradually to the eggs, beating to combine.
Add the melted butter and mix until thoroughly combined.
Pour the egg mixture into the prepared pie shell.
Add the walnuts, spreading them evenly throughout the egg mixture.
Bake for 10 minutes.
Reduce the oven temperature to 300 degrees F.
Bake for 45 minutes, adding a collar of foil around the crust after 30 minutes if it is browning too quickly.
Remove the pie from the oven and let it cool slightly.
Serve topped with the whipped cream.
