Mexican Walnut Pie (Pay de Nuez)
Walnut tart with piloncillo, cinnamon and vanilla, a Mexican celebration dessert with dark caramel flavour.
About this recipe
Pay de nuez is a rustic, deeply aromatic Mexican tart that combines walnuts with piloncillo (unrefined raw cane sugar), cinnamon, vanilla and a crispy butter pastry base. Unlike American pecan pie, the Mexican version uses walnuts and sweetens with piloncillo rather than corn syrup, giving a dark molasses and caramel flavour that is distinctly Mexican. It is a dessert that appears on Christmas and Day of the Dead tables and in traditional bakeries throughout the country.
History & Origin
Pay de nuez is one of the most beloved desserts on the Mexican festive table, with roots that combine the pre-Hispanic tradition of nuts with colonial piloncillo. The Castilla walnut was introduced to Mexico by Spanish conquistadors in the 16th century, although native varieties such as the pecan already existed in the north. Piloncillo, unrefined cane sugar moulded into cones, arrived with colonial sugar mills and became the predominant sweetener of the popular classes for centuries, giving Mexican pastry that characteristic dark molasses flavour that distinguishes its sweets from European ones. The modern version of pay de nuez is a fusion of the French tart (pay, from the French pâté) with typically Mexican fillings, emerging in 19th-century bakeries that blended European techniques with local ingredients.
Estimated cost
£10.00
Total cost
£1.25
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
520
Calories
7g
Protein
58g
Carbohydrates
32g
Fat
2g
Fibre
180mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Make the shortcrust pastry: mix 200 g of flour with 100 g of cold butter cut into cubes, a pinch of salt and 3–4 tablespoons of iced water. Work until you have a sandy dough. Refrigerate for 20 minutes. Roll out and line a greased 23 cm tart tin. Prick the base with a fork and blind-bake for 10 minutes at 180 °C.
💡 The butter must stay cold; if it gets too warm while you work, the pastry will turn tough.
- 2
Dissolve the grated piloncillo in the warm cream over low heat, stirring until you have a smooth caramel. Add the ground cinnamon and a teaspoon of vanilla extract. Leave to cool for 5 minutes.
💡 Piloncillo can take several minutes to dissolve; be patient and do not raise the heat too much.
- 3
Spread the walnuts evenly over the blind-baked base. Pour the piloncillo filling over the top, making sure it covers all the walnuts. Bake at 175 °C for 35–40 minutes until the filling is set and the surface is glossy.
💡 The pie is ready when the centre just barely wobbles when you shake it, like jelly.
- 4
Leave to cool completely at room temperature before unmoulding and cutting, at least 2 hours. Serve with a spoonful of whipped cream or vanilla ice cream.
💡 Walnut pie improves overnight; the filling sets and the flavours intensify.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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