Pie Recipes

Kentucky Pecan Pie with Black Walnut Crust

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Yield: 8 to 10 servings



  • 3/4 cup Hammons Black Walnuts
  • 3 tablespoons sugar
  • 1 cup all-purpose flour
  • 8 tablespoons or 1 stick unsalted butter (room temperature)
  • 1 egg yolk, beaten
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt


  • 3 eggs
  • 1/2 cup packed light or dark brown sugar
  • 1 teaspoon vanilla extract
  • 2 cups pecan halves
  • 1 cup dark and 1/3 cup light corn syrup
  • 2 tablespoons bourbon whiskey
  • 1/2 cup all-purpose flour
  • Pinch of salt


  • 1 cup heavy cream
  • 1 tablespoon bourbon whiskey


  1. Heat the oven to 350 degrees F.


  1. In a food processor, pulse the walnuts and the sugar until the nuts are finely ground.
  2. Add the remaining ingredients and + just until the mixture begins to come together.
  3. Transfer the dough to an 11-inch tart pan with a removable bottom. Using your hands, press the dough from the center out toward the sides of the pan, covering the bottom and sides as evenly as possible.
  4. Bake the crust until golden, about 20 minutes.
  5. Transfer to a wire rack to cool.


  1. In a medium bowl, whisk together the eggs, brown sugar and vanilla extract.
  2. Whisk in the remaining ingredients and pour the filling into the warm crust.
  3. Bake for 20 to 25 minutes, or just until set.
  4. Meanwhile, make the Topping.


  1. In a chilled medium bowl, whip the cream until stiff peaks form.
  2. Fold in the bourbon and chill until ready to serve.
  3. Transfer the pie to a wire rack; cool to room temperature.
  4. Refrigerate, covered, for 1 hour.
  5. Remove the sides of the pan right before serving.
  6. Cut the pecan pie into wedges and top with whipped cream.


Recipe credit: Hammons Products

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