Washington Nut Pie:
A Stehekin Original


A shortage of pecans during WWII resulted in the creation of what became known as the Washington Nut Pie, with a recipe concocted by Beryl Courtney that substituted walnuts for pecans. The pie became such a hit that pecans pies were never put back on the menu at Beryl's Cafe at the Stehekin Landing. Private boaters often remarked that they made the 110 mile round trip up and down lake Chelan just to endulge in a Washington Nut Pie, and often ordered one or two to take back with them to Chelan.

A Washingon Nut Pie from Beryle's kitchen - one of about 100 pies made on a very busy day.

Beryle Courtney preparing pies in the kitchen of her cafe at the Stehekin Landing. Circa 1950s. The photo is thought to be from a Wenatchee World newspaper article.

Lake Chelan Boat Company Captain Earl Bryant enjoys a Washington Nut Pie. Curt Courtney is seated to his right. Circa 1950s. The photo is thought to be from a Wenatchee World newspaper article.

Beryl's Washington Nut Pie Receipe

3 well-beaten eggs

1 cup of white sugar

1 cup of Karo Syrup

1 tsp Vanilla

1/8 tsp salt


Place walnuts on the bottom of an uncooked pie crust

Pour in well blended filling

Bake in a real slow oven until done (about 250 degrees)

Bake 1 1/2 - 2 hours. It is done when the filling is set firm


The nut pie is very sweet and rich. Beryl always served it with whipping cream to tone the sweet taste down.