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walnut honey slab pie

Walnut Honey Slab Pie Recipe

This walnut honey slab pie is a rich, nutty dessert with a golden honey filling and a crunchy walnut crust. Perfect for family gatherings or a cozy treat, it’s easy to make and packed with sweet, comforting flavors in every bite.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 319
Ingredients Method Notes

Ingredients
  

For the Crust:
  • 1 ½ cups all-purpose flour
  • ½ cup finely chopped walnuts
  • ½ cup cold unsalted butter cubed
  • 2 tablespoons sugar
  • 3 –4 tablespoons cold water
For the Filling:
  • 1 cup honey light or raw
  • ¾ cup brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts
  • ½ teaspoon cinnamon optional
  • Pinch of salt

Method
 

  1. Make the Crust:
  2. Mix flour, chopped walnuts, and sugar in a bowl. Rub in the cold butter with your fingers or a pastry cutter until the mixture looks like coarse crumbs. Add cold water, one tablespoon at a time, until dough forms. Press evenly into a 9x13-inch baking pan.
  3. Pre-Bake the Crust:
  4. Preheat oven to 350°F (175°C). Bake the crust for 10–12 minutes until lightly golden. Let it cool slightly.
  5. Prepare the Filling:
  6. In a bowl, whisk honey, brown sugar, eggs, vanilla, cinnamon, and salt until smooth. Stir in chopped walnuts.
  7. Assemble the Pie:
  8. Pour filling over the crust. Spread evenly. Optionally, sprinkle a few walnut halves on top.
  9. Bake the Pie:
  10. Bake at 350°F (175°C) for 30–35 minutes. The filling should be set and slightly golden. Check doneness with a toothpick—it should come out with a few sticky crumbs, not wet batter.
  11. Cool and Serve:
  12. Let the pie cool completely on a wire rack. Slice into squares or rectangles. Serve plain, or with whipped cream or vanilla ice cream.

Notes

  • Fresh walnuts give the best flavor—avoid stale or bitter ones.
  • You can swap honey with maple syrup for a different but delicious taste.
  • Store in an airtight container at room temperature for 3 days or in the fridge up to a week.
  • For mini pies, reduce baking time to 20–25 minutes and watch closely.