A walnut cream pie that comes together on the stovetop in roughly 15 minutes and relies on five pantry staples — that is the promise behind this recipe shared by a 73-year-old home cook. The filling is a cornstarch-thickened custard made with whole milk, egg yolks, sugar, and chopped walnuts, poured into a pre-baked 9-inch crust.
In brief
- —Stovetop custard filling ready in about 15 minutes
- —Five core ingredients, mostly pantry staples
- —Technique relies on tempering egg yolks to prevent scrambling
A recipe born from potluck tables and a rule about simplicity
The recipe is presented as an homage to what its author calls her mother-in-law’s golden rule for family gatherings: a dish should rely on a handful of humble, pantry-staple ingredients, demand almost no active effort, and still taste deeply flavored enough that the pie plate is scraped clean.
See the rest on the next page ⬇⬇
