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!