Salted Caramel Walnut Pie

by

Drop

POSTED Tue, 3 November 2015

Serves

10

Total Time

120 MINS

Calories

717

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

recipe-image

    INGREDIENTS


  • Basic pie crust icon
    Basic pie crust

    1 (about 700 g)

  • Walnuts icon
    Walnuts

    1 ½ cups (about 172.8 g)

  • Vanilla extract icon
    Vanilla extract

    5 g (about 1 ⅛ teaspoons)

  • Sea salt icon
    Sea salt

    5 g (about ¾ teaspoon)

  • Granulated sugar icon
    Granulated sugar

    100 g (about ½ cup)

  • Honey icon
    Honey

    225 g (about ¾ cup)

  • Unsalted butter icon
    Unsalted butter

    225 g (about 1 cup)

  • Heavy cream icon
    Heavy cream

    120 g (about ½ cup)

  • Egg yolk icon
    Egg yolk

    1 (about 20 g)

  • Egg icon
    Egg

    1 (about 50 g)

  • Sea salt icon
    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. Pre-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

Make this recipe in the Drop Recipes App

Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.

Black phone showing Top Rated recipes from the Drop Recipes app.

© 2020 Drop