Recipes and Cooking Honey-Walnut Pie Be the first to rate & review! If you like pecan pie, then you'll love this Honey-Walnut Pie recipe. Learn how to make pie crust scented with cinnamon, plus the nutty filling, and a honey creme fraiche topping with this easy pie recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on May 30, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Bake Time: 45 mins Total Time: 25 mins Servings: 8 Ingredients Cinnamon Pastry 3 eggs, lightly beaten 1 cup honey ⅔ cup sugar ⅓ cup butter, melted 2 tablespoon molasses 1 teaspoon vanilla 2 cup broken walnuts, toasted Honey Creme Fraiche Cinnamon Pastry 1 ½ cup all-purpose flour ½ teaspoon salt ½ teaspoon cinnamon ¼ cup shortening ¼ cup butter ¼ cup ice water Honey Creme Fraiche 1 7 ounce container creme fraiche 1 tablespoon honey Directions Preheat oven to 350 degrees F. Prepare Cinnamon Pastry. On a lightly floured surface, slightly flatten dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie pan or plate. Ease pastry into pie pan without stretching it. Trim pastry to 1/2 inch beyond edge of pie pan. Fold under extra pastry even with edge of pan. Crimp edge as desired. For filling, in a large bowl, combine eggs, honey, sugar, melted butter, molasses, and vanilla. Stir in walnuts. Pour filling into pastry shell. Cover edge of pie with foil to prevent overbrowning. Bake in the preheated oven for 25 minutes. Remove foil. Bake about 20 minutes more or until filling is set. Cool on a wire rack. Top each serving with Honey Creme Fraiche. Makes 8 servings. Cinnamon Pastry In a medium bowl, stir together flour, salt, and cinnamon. Using a pastry blender, cut in shortening and butter, cut up, until pieces are pea size. Sprinkle 1 tablespoon ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 tablespoon at a time (1/4 to 1/3 cup total), until all of the flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together. Honey Creme Fraiche In a small bowl, stir together creme fraiche and honey. Makes about 1 cup. Rate it Print