Walnut Mincemeat Pie Recipe
Walnut Mincemeat Pie Recipe photo by Taste of Home

Walnut Mincemeat Pie Recipe

Read Reviews
5 2 3
Publisher Photo
Meet the Cook: As a cold and tasty finishing touch, my husband and I usually put a dip of ice cream on top of this pie. The recipe's from my mother - each year, I make it for Christmas, and then for my sister-in-law's New Year's party besides. -Laverne Kamp, Kutztown, Pennsylvania
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
MAKES:6-8 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
MAKES: 6-8 servings


  • Pastry for single-crust pie (9 inches)
  • 2 eggs
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 2 cups prepared mincemeat
  • 1/2 cup chopped walnuts
  • 1/4 cup butter, melted

Nutritional Facts

1 piece equals 440 calories, 18 g fat (7 g saturated fat), 73 mg cholesterol, 231 mg sodium, 65 g carbohydrate, 2 g fiber, 5 g protein.


  1. Line a 9-in. pie plate with pastry; trim and flute edges. In a large bowl, lightly beat eggs. Combine the sugar, flour and salt; gradually add to eggs. Stir in mincemeat, walnuts and butter; pour into crust.
  2. Bake at 400° for 15 minutes. Reduce heat to 325° bake 35-40 minutes longer or until a knife inserted near the center comes out clean. Cool completely. Store in the refrigerator. Yield: 8 servings.
Originally published as Walnut Mincemeat Pie in Country Woman November/December 1995, p33

Reviews for Walnut Mincemeat Pie

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Jan. 3, 2012

"Same as review before mine, husband had never tried mincemeat before - but he loved this! It was so rich and Christmassy, mmmm."

Reviewed Dec. 11, 2010

"This Pie was delicious, I love mincemeat but husband had never eaten it. He loved it, I think the nuts really add to the pie. Next time I think I will double the nuts because we love nuts. Will definetly make this again."

Loading Image