Salted Caramel Walnut Pie

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  • Time icon
    Total Time
    2hrs 0mins
  • Serves icon
  • Calories icon

A sophisticated twist on the classic pecan pie. Toasty, carmelized walnuts with deliciously sticky salted caramel filling.

recipe updated Oct 8, 2019


  • Basic pie crust icon
    Basic pie crust
    x 1 (about 700g)
  • Walnuts icon
    1.5 cups (173g)
  • Vanilla extract icon
    Vanilla extract
    1⅛ tsp
  • Sea salt icon
    Sea salt
    ¾ tsp
  • Granulated sugar icon
    Granulated sugar
    100g (about ½ cup)
  • Honey icon
    225g (about ¾ cup)
  • Unsalted butter icon
    Unsalted butter
    225g (about 1 cup)
  • Heavy cream icon
    Heavy cream
    120ml (½ cup)
  • Egg yolk icon
    Egg yolk
    1 (20g)
  • Egg icon
    1 (50g)
  • Sea salt icon
    Sea salt
    as needed


  • kCook icon Whisk
  • kCook icon Cooling rack
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Cutting board
  • kCook icon Saucepan
  • kCook icon Pie dish - 9"
  • kCook icon Medium bowl

Step preview

  1. Pre-heat oven - 175°C
  2. Roll out basic pie crust onto a clean cutting board
  3. Grease a clean pie dish
  4. Transfer pastry to pie dish
  5. Chill in fridge - approx 30 min
  6. Pre-bake then set aside - approx 15 min, 175°C
  7. Add walnuts to a clean baking sheet
  8. Bake until toasted - approx 5 min, 175°C
  9. Scatter nuts over pie dish then set aside
  10. Add vanilla extract, sea salt, granulated sugar, honey and unsalted butter to a clean saucepan
  11. Heat until boiling
  12. Transfer caramel to medium bowl
  13. Let cool - approx 20 min
  14. Add heavy cream, egg yolk and egg to the medium bowl
  15. Whisk until smooth
  16. Transfer content of medium bowl to pie dish
  17. Bake until light golden - approx 40 min, 175°C
  18. Let cool onto cooling rack
  19. Sprinkle with sea salt
  20. Slice
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