Pie Recipes

Walnut Pie with Cream Cheese Crust

Instead of pecan pie, thrill your family and guests with this delicious walnut pie with a melt-in-your-mouth cream cheese crust.

Walnut Pie with Cream Cheese Crust


Cream Cheese Crust

  • 3/4 cup (1 1/2 sticks) salted butter, slightly softened
  • 4 ounces cream cheese
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon cinnamon

Walnut Filling

  • 2 extra-large eggs
  • 1 cup C&H® Dark Brown Sugar
  • 1 tablespoon vanilla extract
  • 1 tablespoon Frangelico hazelnut liquor
  • 1 cup walnuts, finely chopped


Cream Cheese Crust

  1. Cream butter and cream cheese together.
  2. Add flour and cinnamon; mix just until a dough ball has formed (use the dough hook attachment if supplied with mixer). If the dough is sticky add 1 additional teaspoon of flour at a time until the dough no longer sticks.
  3. Press dough into a 9 inch pie pan.
  4. Chill in refrigerator.

Walnut Filling

  1. Heat oven to 350 degrees F.
  2. Beat eggs and brown sugar until well combined.
  3. Add vanilla extract and Frangelico until everything is blended.
  4. Add walnuts.
  5. Bake for 45 to 50 minutes, checking after 30 minutes. The top of the pie will “crack” and brown and become crispy. To prevent crust from burning, cover with foil for the last 20 minutes of baking.
  6. Cool pie and refrigerate until ready to serve.
  7. Take out 30 minutes before serving.
  8. Sprinkle with C&H® Powdered Sugar.
  9. Serve with Frangelico flavored whipped cream, if desired.

Frangelico Whipped Cream

  1. Whip heavy cream in a chilled mixer bowl.
  2. Add 1 teaspoon of Frangelico to every 4 ounces of whipping cream used. (4 ounces of heavy cream will yield 1 cup whipped cream.) Whip until peaks form.


Recipe and photo used with permission from: C&H Sugar, Inc.

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