“Made it for my grandma, wanted to recreate a recipe she talked about from childhood. She loved it and so did everyone else!”
Walnut Cream Pie
This easy, no-bake pie is a creamy, dreamy dessert that delivers a perfect balance of sweetness and crunch. With a buttery graham cracker crust and a smooth filling loaded with walnuts, it’s the kind of treat that feels fancy but takes minimal effort—ideal for potlucks, holidays, or weeknight indulgence.
Ingredients
| Ingredient | Quantity |
|---|---|
| Graham cracker crust | 1 (9-inch) |
| Sweetened condensed milk | 1 (14 oz) can |
| Cold milk | 1 ½ cups |
| Instant vanilla pudding mix | 1 (3.4 oz) box |
| Chopped walnuts | 2 cups |
| Frozen whipped topping, thawed | 1 (8 oz) tub |
Directions
- Mix the Pudding Base:
In a large bowl, whisk together the cold milk and instant vanilla pudding for about 2 minutes, until it starts to thicken slightly. Add the sweetened condensed milk and stir until smooth and well blended. - Add Walnuts & Whipped Topping:
Gently fold in the thawed whipped topping and chopped walnuts. Stir just until everything is evenly combined—don’t overmix or the filling may lose its fluffiness. - Assemble the Pie:
Spoon the mixture into the prepared graham cracker crust and smooth out the top with a spatula. - Chill to Set:
Refrigerate the pie for at least 2 hours, or until the filling is fully set and firm. - Serve & Enjoy:
Serve slices chilled, and enjoy the creamy texture and nutty crunch in every bite.