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Greek Walnut Pie

Name: Greek Walnut Pie
Prep time: 25 min
Total time: 4 h 15 min
Yield: 12
Cuisine: Greek
Ingredients: 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box; 2 1/2 cups finely chopped walnuts; 1/4 cup packed brown sugar; 2 tablespoons granulated sugar; 1 1/2 teaspoons ground cinnamon; 3/4 cup butter or margarine, melted, cooled; 3/4 cup honey; 1 tablespoon lemon juice; 1/2 pint (1 cup) heavy whipping cream; 1 teaspoon granulated sugar; 1 teaspoon vanilla

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Prep 25 min
Total 4 hr 15 min
Ingredients 11
Servings 12

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A honey-lemon syrup is poured over this nutty pie after baking, creating a new twist on baklava.

By Pillsbury Kitchens

Updated Jan 6, 2010

Bake-Off® Contest 41, 2004

Maria Irvine
San Leandro, California

Ingredients

Pie

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2 1/2 cups finely chopped walnuts
1/4 cup packed brown sugar
2 tablespoons granulated sugar
1 1/2 teaspoons ground cinnamon
3/4 cup butter or margarine, melted, cooled
3/4 cup honey
1 tablespoon lemon juice

Topping

1/2 pint (1 cup) heavy whipping cream
1 teaspoon granulated sugar
1 teaspoon vanilla

Make With

Pillsbury Pie Crust

Steps

1

Heat oven to 325°F. Spray 9-inch glass pie pan with cooking spray. Make pie crusts as directed on box for Two-Crust Pie using sprayed pie pan.
2

In medium bowl, mix walnuts, brown sugar, 2 tablespoons granulated sugar and the cinnamon. Pour and evenly spread 1/4 cup of the cooled melted butter over bottom of pie crust. Spread walnut mixture evenly over butter. Drizzle another 1/4 cup butter over nut mixture.
3

Top with second crust; seal edge and flute. Cut large slits in several places in top crust for steam to escape. Drizzle remaining 1/4 cup butter evenly over top crust.
4

Bake at 45 to 55 minutes or until golden brown. About 5 minutes before removing pie from oven, in 1-quart saucepan, cook honey and lemon juice over medium heat, stirring frequently, until mixture has a watery consistency.
5

Remove pie from oven; place on wire rack. Slowly pour hot honey mixture evenly over top of hot pie, making sure it seeps into slits in top crust. Cool at least 3 hours before serving.
6

Just before serving, in small bowl with electric mixer, beat topping ingredients on high speed about 2 minutes or until stiff peaks form. Spoon topping onto individual servings of pie.

Nutrition Information

570 Calories, 42g Total Fat, 5g Protein, 43g Total Carbohydrate, 23g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 570

Calories from Fat: 370

Total Fat: 42g; 64%

Saturated Fat: 16g; 80%

Trans Fat: 1/2g

Cholesterol: 55mg; 19%

Sodium: 260mg; 11%

Potassium: 150mg; 4%

Total Carbohydrate: 43g; 14%

Dietary Fiber: 2g; 7%

Sugars: 23g

Protein: 5g

% Daily Value*:

Vitamin A: 10%; 10%

Vitamin C: 0%; 0%

Calcium: 4%; 4%

Iron: 4%; 4%

Exchanges:

1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 8 Fat;