This Baklava Pie is a fun twist on the classic Greek baklava dessert but in PIE form! Made with spiced walnuts and drizzled with an addictive honey lemon syrup, this pie is perfect for those wanting something different this holiday season!
Boy, do I have a unique pie for you today! If you’re tired of the usual pecan and tired old pumpkin, you may want to think about this Baklava Pie. You get the same nuttiness from pecan but with that baklava taste (without all the hard work!).
Baklava is one of those lovely desserts that definitely makes an impression but is VERY labor-intensive. Phyllo dough sheets are tissue paper thin and need to be kept moist and covered, so you work with each sheet one at a time and painstakingly brush each sheet with butter, layering the delicate sheets one by one with the nut filling. While it’s not hard, it’s not exactly a quick project, so I wanted to combine that same syrupy, nutty, gooey goodness of baklava into something that was easy, and pie was the best answer for that!
The Pie Filling
The pie filling consists of finely chopped walnuts which are a traditional nut used in baklava. Some baklava I’ve had uses all walnuts, and others use a mixture of walnuts and pistachios. You can use a mixture of walnuts and pistachios here if you’d like as well, but for the ease factor, I just did all walnuts. We’ll mix them with some brown sugar for sweetness and ground cinnamon for flavor and spice. See? Told you it was easy.
The crust is your regular ol’ refrigerated pie crust from the grocery store. You can absolutely go Suzi Homemaker and make your own favorite homemade pie crust recipe, but for the easy factor I went with store bought. You’ll place one of the pie crusts in the bottom of a pie pan and pour some melted butter on the bottom of it, then add in the filling. Top with the second pie crust and cut some slits in it to help vent the pie. Then we’ll bake it!
All baklava has a honey lemon syrup poured over it that soaks into the filling and layers and gives it that addictive, sticky, gooey deliciousness and this pie is no exception! You’ll make the syrup while the pie bakes in the last few minutes of its bake time. Then pour it over the hot pie and let it seep down into the filling. The hardest part is to let the pie cool, then cut into slices!
Gooey, sticky, nutty, honey-soaked perfection! I can only be referring to this fabulous Baklava Pie!
This Baklava Pie is a fun and unique twist on a classic Greek dessert! Filled to the brim with spiced walnuts and soaked in a honey lemon syrup, it tastes like the gooey, sticky, sweet baklava you love but in an easy-to-make pie!
- One package refrigerated pie crusts, at room temperature the package has 2 crusts inside – you need both
- 8 Tbsp unsalted butter, melted
- 3½ cups finely chopped walnuts
- 1/2 cup light brown sugar, lightly packed
- 1 tsp ground cinnamon
- 3/4 cup honey
- 1 Tbsp fresh lemon juice
Preheat your oven to 325° degrees F. Lightly spray a 9″ round pie dish with cooking spray. Unroll the first pie crust and fit it into the prepared pan on the bottom and up the sides. Drizzle half of the melted butter into the bottom of the pie crust and swirl it around to coat the bottom of the crust. Set aside.
Mix together the walnuts, brown sugar, and cinnamon together in a medium bowl. Add the nut mixture to the buttered crust in the prepared pan in an even layer. Drizzle with the remaining melted butter. Top with the remaining pie crust and crimp the edges of the top crust and the bottom crust together to seal. Cut four slits in the top crust with a paring knife to allow steam to vent from the pie filling while baking.
Bake for 45-55 minutes or until the top is golden brown and set. Five to ten minutes before the pie is set to be finished baking, make your honey lemon syrup: Heat the honey and lemon juice together in a small saucepan over medium heat, stirring constantly until combined, mixture is hot and watery in consistency. Remove from heat.
Remove the fully baked pie from the oven and immediately drizzle the hot honey lemon syrup evenly over the pie, allowing it to seep into the pie via the slits and on the edges of the pie crust crimps. Allow the pie to cool completely, then set for at least 2-3 hours before cutting into slices. Because the nuts are loose (not suspended in a glaze like a pecan pie) this pie will be messier to serve but will taste amazing!
You can absolutely use a combination of nuts in your pie filling if you wish! Just make sure the total amount of nuts equals 3.5 cups. A blend of pistachios and walnuts would be fantastic.
This pie is such a dream, and I know your family is going to love it!
Have a super sweet day!