• 17 Ratings

With a dense filling and sturdy crust, this rich pie holds up well on hot summer days, making it ideal for picnics.

Martha Stewart Living, August 2008

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Recipe Summary

Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees. On a lightly floured surface, roll pate sucree into an 11-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Trim edges, leaving a 1-inch overhang. Tuck overhang under dough so edges are flush with rim, and crimp edges. Lightly pierce bottom of dough with a fork. Freeze until firm, about 15 minutes.

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  • Stir eggs, sugar, corn syrup, vanilla, and salt in a medium bowl until well combined. Stir in walnuts, and spread mixture evenly over dough in dish.

  • Bake, rotating halfway through, until filling is just set in the center and crust is golden brown, about 1 hour and 10 minutes. Let cool completely in pie dish on a wire rack. Serve with whipped cream.

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Reviews

17 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 0
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