Salted Caramel Walnut Pie
Serves
10
Total Time
2hrs
Calories
717
A sophisticated twist on the classic pecan pie. Toasty, carmelized walnuts with deliciously sticky salted caramel filling.
- 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
INGREDIENTS
- 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
METHOD
Make this recipe in the Drop Recipes App
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