Caramel Nut Pie | {i love} my disorganized life for White Lights on Wednesday

Caramel Nut Pie

Rich caramel, flaky pie crust and fresh whipped cream come together to make this delightful caramel nut pie.
Course Dessert
Prep Time 1 hour 30 minutes
Cook Time 45 minutes
Total Time 2 hours 15 minutes
Servings 6 -8
Author Rachel Willis



  • 2 cups all purpose flour
  • 1/2 teaspoon salt
  • 2/3 cup shortening
  • 6 tablespoons cold water


  • 1 cup light brown sugar
  • 1/4 teaspoon salt
  • 3 tablespoons flour
  • 2 eggs
  • 1 cup milk
  • 3 tablespoons butter
  • 1 teaspoon vanilla
  • 3/4 cup chopped walnuts


Crust {makes 1 double crust or 2 9-inch single crust pies}

  1. Preheat oven to 450 degrees
  2. In a medium bowl, sift flour and salt together
  3. Using a pastry blender, cut in shortening
  4. Sprinkle water in evenly, mixing with a fork
  5. Wrap in waxed paper and chill for 30 - 60 minutes
  6. Divide dough in two equal pieces
  7. Re-wrap first piece and freezer for later use, up to three months
  8. Roll second piece to 1/8-inch thickness
  9. Place in pie pan and prick dough with fork to avoid bubbles in crust
  10. Bake at 450 degrees for 15 minutes


  1. In a large bowl, mix together sugar, salt and flour
  2. In a small bowl, beat eggs; add milk and stir into sugar mixture
  3. Cook over boiling water {double boiler style} stirring constantly until mixture thickens, about 30 minutes
  4. Remove from heat and stir in butter, vanilla and walnuts
  5. Pour into baked pie shell and let cool completely before covering with plastic wrap and chilling overnight

Recipe Notes

Caramel filling will be a soft set. To cut, put a small amount of butter on each side of a sharp knife