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Honey Coffee Walnut Pie

  • Posted: Fri Nov 27 2015 07:27:59 GMT-0600 (CST)
  • Updated: Fri Nov 27 2015 09:35:26 GMT-0600 (CST)



Inspired by a recipe shared with me by a fellow coffee roaster, this was a big hit at Thanksgiving dinner yesterday. Adapted from the recipes "Coffee Walnut Pie" and "Honey Walnut Pie".

The coffee, sugar, vanilla, and honey combine for a toffee-like flavor which complements the walnuts extremely well.

Dishes / Utensils / Tools

  • 1 9" pie pan
  • 1 small-medium saucepan
  • 1 large-xlarge mixing bowl
  • 1 whisk
  • 1 large tablespoon
  • Toothpick(s)
  • Cooling rack(s) or pot holders/trivets
  • Oven mits


  • Unbaked pie crust
  • 1 cup chopped walnuts
  • 1/4 cup walnut halves (optional)
  • 1/2 cup brown sugar
  • 3 eggs
  • 1/4 cup heavy cream
  • 1/4 teaspoon salt
  • 1 cup honey (plus a bit more if following optional step 11)
  • 1/2 cup butter
  • 1 cup sugar
  • 1/2 cup very strong coffee (2 shots of espresso work well)
  • 1/2 tsp finely-ground coffee (espresso or finer, optional for an even stronger coffee flavor)
  • 1 tsp vanilla extract


  1. Preheat oven to 350 degrees Fahrenheit
  2. Place the chopped walnuts in a large heatproof bowl.
  3. In saucepan on low heat: Combine honey, butter, brown and white sugar, and optional ground coffee together, stirring occasionally until the sugar dissolves.
  4. Take saucepan off heat, add strong coffee, vanilla, and salt, and let cool for 15 minutes.
  5. Add eggs, one at a time, beating well after each.
  6. Stir in the cream.
  7. Pour mixture over chopped walnuts.
  8. Fold together to thoroughly coat the chopped walnuts and spoon the chopped walnuts into pie crust.
  9. Slowly pour remaining liquid into the crust; you may not need all of it to fill the pan.
  10. Bake 35-45 minutes until golden brown and just firm to the touch.
  11. (Optional) Scatter walnut halves on top, glaze with an additional swirl or crosshatch pattern of honey, and bake 5 minutes more.
  12. Cool.

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