Publisher Photo
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. + chilling Bake: 40 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. + chilling Bake: 40 min. + cooling

Ingredients

  • 3 eggs
  • 3/4 cup light corn syrup
  • 2/3 cup sugar
  • 1/3 cup butter or margarine, melted
  • 1/4 cup molasses
  • 1 teaspoon vanilla extract
  • 1-1/2 cups chopped walnuts
  • 1 unbaked pastry shell (9 inches)

Directions

In a bowl, whisk the eggs, corn syrup, sugar, butter, molasses and vanilla until blended; stir in walnuts. Pour into pastry shell. Cover edges with foil.
Bake at 350° for 25 minutes; remove foil. Bake 12-17 minutes longer or until top of pie is et and crust is golden brown. Cool on a wire rack. Refrigerate for 1-2 hours before cutting. Yield: 6-8 servings.
Originally published as Walnut Molasses Pie in Taste of Home October/November 2002, p53

Nutritional Facts

1 slice: 537 calories, 30g fat (9g saturated fat), 105mg cholesterol, 242mg sodium, 63g carbohydrate (39g sugars, 1g fiber), 9g protein.

  • 3 eggs
  • 3/4 cup light corn syrup
  • 2/3 cup sugar
  • 1/3 cup butter or margarine, melted
  • 1/4 cup molasses
  • 1 teaspoon vanilla extract
  • 1-1/2 cups chopped walnuts
  • 1 unbaked pastry shell (9 inches)
  1. In a bowl, whisk the eggs, corn syrup, sugar, butter, molasses and vanilla until blended; stir in walnuts. Pour into pastry shell. Cover edges with foil.
  2. Bake at 350° for 25 minutes; remove foil. Bake 12-17 minutes longer or until top of pie is et and crust is golden brown. Cool on a wire rack. Refrigerate for 1-2 hours before cutting. Yield: 6-8 servings.
Originally published as Walnut Molasses Pie in Taste of Home October/November 2002, p53

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