Sweet, buttery baklava pie

When you think of holiday baking, you probably think about frosted sugar cookies in various holiday shapes and fudge and candy-cane topped goodies.

Well, I have an interesting and delicious pie you might want to try this year. I’ve made it for my friend James for the last few Christmases, and he likes it so much that I keep on making it. And, he never seems to mind, so why spoil a good thing?

I call it baklava pie because it has all of the delicious of baklava — honey, walnuts and butter, lots of butter — in a pie shell. The recipe comes from Pillsbury, which calls it Greek walnut pie. But I like my name better. Don’t you?

Anyway, it’s easy to make and just about dances on the tongue.


  • 1 box Pillsbury refrigerated pie crusts, softened as directed on the box (Or, you can certainly make your own crust.)
  • 2 1/2 cups finely chopped walnuts
  • 1/4 cup packed brown sugar
  • 2 tablespoons granulated sugar
  • 1 1/2 tablespoons ground cinnamon
  • 3/4 cup butter melted and cooled
  • 3/4 cup honey
  • 1 tablespoon fresh lemon juice

Heat your oven to 325 degrees. Spray a nine-inch pie pan with cooking spray and make the crusts as directed on the box.

In a bowl, combine your walnuts, brown sugar, granulated sugar and cinnamon. Pour and spread evenly 1/4 cup of the cooled melted butter over the bottom of the pie crust. Spread the walnut mixture evenly over the butter. Then, drizzle another 1/4 cup butter of the nut mixture.

Top with the second pie crust. Seal and flute. Cut three large slits in the top crust so the steam can escape. Drizzle the remaining 1/4 cup butter evenly over the top crust.

Bake for 45 to 55 minutes until beautifully golden brown. About five minutes before you take the pie out of the oven, cook in a small saucepan the honey and lemon juice over medium heat. Stir frequently until mixture has the consistency of water.

Remove the pie from the oven and place on a wire rack. Slowly pour the honey mixture evenly over the top of the pie, making sure it seeps into the slits in the crust. Cool at least three hours before serving.

Pillsbury suggests you whip up some homemade whipped topping for the pie, but I can assure you that you won’t need it. This pie is delicious completely unadorned.photo

I hope you like it as much as James does.

Recipe full disclosure: If you melt your 3/4 cup butter in a measuring cup with markings on it, you’ll be able to easily see when you’ve poured 1/4 cup into the pie. Just an easy tip I discovered. Hope it helps.


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