Grandma's Old-Fashioned Walnut Cream Pie with Graham Cracker Crust

Ingredients

• 1 ½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 1 ½ cups walnuts, toasted and chopped
• 2 cups whole milk
• ½ cup granulated sugar (for filling)
• 3 large egg yolks
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 2 tablespoons powdered sugar

Instructions

1. Preheat your oven to 350°F (175°C). This will ensure your crust bakes evenly.
2. In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly moistened.
3. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake for 8-10 minutes or until the crust is light golden brown. Allow it to cool.
4. In a medium saucepan over medium heat, combine the milk, sugar, and egg yolks. Whisk continuously until the mixture thickens and bubbles, about 5-7 minutes. Remove from heat.
5. Stir in the vanilla extract and toasted walnuts into the milk mixture. Let it cool slightly before pouring it into the cooled graham cracker crust.
6. In a separate bowl, whip the heavy cream with the powdered sugar until soft peaks form. Spread the whipped cream over the pie filling, smoothing it out evenly.
7. Chill the pie in the refrigerator for at least 4 hours or overnight to allow it to set properly.
8. Before serving, garnish with additional chopped walnuts or a sprinkle of cocoa powder if desired.

Nutrition