Chinquapin Pie

Name: Chinquapin Pie
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8 servings
Cuisine: Cajun
Ingredients: 1 shell unbaked pie crust shell; 1.5 cups chinquapin nuts, chopped; 3 large eggs, beaten; 1/2 cup granulated sugar; 1 cup dark cane syrup; 1/4 cup unsalted butter, melted; 1 tsp vanilla extract; 1/4 tsp fine salt

A traditional Southern specialty featuring roasted chinquapin nuts folded into a rich cane syrup custard and baked until golden.

60 minEasyServes 8410 cal/serving

CajunDessertOvenVegetarianSoy-FreeSesame-FreeLow-SodiumPork-FreeNightshade-Free

Ingredients

1 shell unbaked pie crust shell
1.5 cups chinquapin nuts, chopped
3 large eggs, beaten
1/2 cup granulated sugar
1 cup dark cane syrup
1/4 cup unsalted butter, melted
1 tsp vanilla extract
1/4 tsp fine salt

Instructions

1

Preheat oven to 350 degrees F.
2

In a bowl, whisk 3 beaten large eggs, 1/2 cup granulated sugar, 1 cup dark cane syrup, 1/4 cup melted unsalted butter, 1 tsp vanilla extract, and 1/4 tsp fine salt.
3

Fold in 1.5 cups chopped chinquapin nuts until distributed evenly.
4

Pour filling into 1 shell unbaked pie crust shell.
5

Bake for 45 minutes until the center is set.
6

Cool completely on a wire rack before serving.

Questions

Can I make Chinquapin Pie dairy-free?

Yes. The dairy in this entry is 1/4 cup unsalted butter, melted. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

How long does Chinquapin Pie keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Chinquapin Pie?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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