Salted Caramel Walnut Pie

Name: Salted Caramel Walnut Pie
Prep time: 15 min
Cook time: 55 min
Total time: 120 min
Ingredients: 1 (about 700 g) Basic pie crust; 1 ½ cups (about 173 g) Walnuts; 5 g (about 1 ⅛ teaspoons) Vanilla extract; 5 g (about ¾ teaspoon) Sea salt; 100 g (about ½ cup) Granulated sugar; 225 g (about ¾ cup) Honey; 225 g (about 1 cup) Unsalted butter; 120 g (about ½ cup) Heavy cream; 1 (about 20 g) Egg yolk; 1 (about 50 g) Egg; as needed Sea salt

Drop

POSTED November 3, 2015 (LAST UPDATED March 15, 2021)

Serves

Total Time

2hrs

Calories

717

A sophisticated twist on the classic pecan pie. Toasty, carmelized walnuts with deliciously sticky salted caramel filling.

INGREDIENTS

Basic pie crust
1 (about 700 g)
Walnuts
1 ½ cups (about 173 g)
Vanilla extract
5 g (about 1 ⅛ teaspoons)
Sea salt
5 g (about ¾ teaspoon)
Granulated sugar
100 g (about ½ cup)
Honey
225 g (about ¾ cup)
Unsalted butter
225 g (about 1 cup)
Heavy cream
120 g (about ½ cup)
Egg yolk
1 (about 20 g)
Egg
1 (about 50 g)
Sea salt
as needed

METHOD

1. Pre-heat oven - 174°C
2. Roll out basic pie crust onto a clean cutting board
3. Grease a clean pie dish
4. Transfer pastry to pie dish
5. Chill in fridge - approx 30 min
6. Bake then set aside - approx 15 min, 174°C
7. Add walnuts to a clean baking sheet
8. Bake until toasted - approx 5 min, 174°C
9. Scatter nuts over pie dish then set aside
10. Add vanilla extract, sea salt, granulated sugar, honey and unsalted butter to a clean saucepan
11. Heat until boiling
12. Transfer caramel to medium bowl
13. Let cool - approx 20 min
14. Add heavy cream, egg yolk and egg to the medium bowl
15. Whisk until smooth
16. Transfer content of medium bowl to pie dish
17. Bake until light golden - approx 40 min, 174°C
18. Let cool onto cooling rack
19. Sprinkle with sea salt
20. Slice

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