This Baklava Pie turns the classic Greek baklava into an easy, crowd-pleasing pie. It’s filled with spiced, finely chopped walnuts and finished with a warm honey–lemon syrup that soaks into the crust and filling for a gooey, nutty dessert that’s perfect for holidays or any special occasion.
If you’re ready to try something different from the usual pecan or pumpkin pies, this Baklava Pie delivers the familiar nutty richness of baklava without the time-consuming layers of phyllo. Traditional baklava requires brushing and layering many delicate sheets of phyllo, which can be fiddly and slow. This pie captures the same sticky, honeyed flavor with far less effort by using a simple double-crust method and a spiced walnut filling.
The Pie Filling
The filling relies on finely chopped walnuts, a traditional component of baklava. Some versions of baklava blend walnuts and pistachios; you can do the same here if you like, as long as the total nut volume equals the recipe amount. For simplicity this version uses all walnuts, combined with light brown sugar and ground cinnamon for sweetness and warm spice. The result is an easy, flavorful filling that keeps the spirit of baklava intact.
The Crust
To keep the recipe approachable, this pie uses refrigerated pie crusts from the supermarket. Of course you may use your favorite homemade crust if you prefer. Place one crust into a lightly greased 9″ pie pan, drizzle half the melted butter into the bottom and swirl to coat, then add the nut mixture. Top with the second crust, crimp the edges to seal, and cut slits in the top to vent steam while baking.
The Syrup
The finishing touch is the honey–lemon syrup that baklava is known for. While the pie finishes baking, heat honey and fresh lemon juice together until warm and slightly runny. Pour the hot syrup over the freshly baked pie so it can seep through the vent slits and into the edges, creating that signature sticky, sweet interior. Allow the pie to cool and set for a few hours before slicing so the flavors meld and the syrup soaks in.
Sticky, nutty, and lightly spiced—this Baklava Pie captures the essence of baklava in an easy-to-make, sliceable dessert. It’s indulgent, comforting, and a great change of pace for dessert menus at family gatherings.
Baklava Pie
15 minutes mins
55 minutes mins
1 hour hr 10 minutes mins
Ingredients
-
One
package refrigerated pie crusts, at room temperature
the package contains 2 crusts — you will use 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
Instructions
-
Preheat the oven to 325°F. Lightly spray a 9″ round pie dish with cooking spray. Unroll one pie crust and fit it into the prepared pan, pressing it up the sides. Drizzle half the melted butter into the bottom of the crust and swirl to coat; set aside.
-
In a medium bowl, combine the chopped walnuts, light brown sugar, and ground cinnamon. Spread the nut mixture evenly into the buttered crust. Drizzle the remaining melted butter over the nuts. Top with the second crust, crimp the edges to seal, and cut four slits in the top crust to vent steam.
-
Bake 45–55 minutes, until the top is golden and set. About five to ten minutes before the pie is done, prepare the syrup by heating the honey and lemon juice in a small saucepan over medium heat, stirring until warmed and fluid. Remove from heat.
-
When the pie is fully baked, remove it from the oven and immediately drizzle the hot honey–lemon syrup evenly over the pie, letting it seep through the vent slits and into the crust edges. Allow the pie to cool completely and then chill or rest for 2–3 hours before slicing. Because the filling is loose (not set in a thick glaze like pecan pie), slices may be a bit messy but incredibly flavorful.
Notes
This pie is a real treat, and it’s sure to be a hit with family and friends.
Have a super sweet day!
xo, Hayley