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Pecan and Walnut Pie

Pecan and Walnut Pie
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Serves 8| Hands-On Time: | Total Time:


  • 1 1/4 cups light corn syrup
  • 1/2 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • large eggs
  • 2 tablespoons unsalted butter, melted
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon kosher salt
  • 1 cup pecan halves
  • 1 cup walnut halves
  • 1 piecrust (store-bought refrigerated rolled or homemade), fitted into a 9-inch pie plate


  1. Heat oven to 350° F. In a large bowl, whisk together the corn syrup, brown and granulated sugars, eggs, butter, vanilla, and salt. Mix in the pecans and walnuts.
  2. Place the pie plate on a rimmed baking sheet. Fill with the nut mixture and bake until the center is set, 45 to 50 minutes. Let cool completely before serving.
By November, 2010

Nutritional Information

  • Per Serving
  • Calories 571
  • Fat 30g
  • Sat Fat 7g
  • Cholesterol 92mg
  • Sodium 224mg
  • Protein 7g
  • Carbohydrate 76g
  • Sugar 35g
  • Fiber 2g
  • Iron 1mg
  • Calcium 51mg
What does this mean? See Nutrition 101 .

Quick Tip

Pie crust
The pie can be made up to 1 day in advance; store covered at room temperature.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.