Abstract: With walnut kernel as raw material, xylitol as sweetener, auxiliary by oatmeal, maltose, double petal dry rose petal and black sesame to prepare low-sugar nutritious walnut pie. The effects of peeling and soaking time of walnut kernel, baking time of walnut kernel, adding amount of oatmeal and xylitol on the quality of finished products were studied by sensory evaluation and texture analysis. Box-Behnken response surface methodology was applied to optimize the formula and technology of nutritious walnut pie on the basis of single factor experiments. The results showed that the best technological parameters of low-sugar nutritious walnut pie were as follows: walnut kernel 100 g, peeling and soaking time of walnut kernel 23 min, baking temperature 160 ℃,baking time 18 min, maltose 10 g, oatmeal 20 g and xylitol 13 g. The sensory score of the prepared low-sugar nutritious walnut pie was 95. The walnut pie had the advantages of comprehensive nutrition, reasonable collocation and special flavor.