Salted Caramel Walnut Pie
Serves
10
Total Time
2hrs
Calories
587
A sophisticated twist on the classic pecan pie. Toasty, carmelized walnuts with deliciously sticky salted caramel filling.
- Basic pie crust1
- Walnuts175 g
- Vanilla extract5 g
- Sea salt5 g
- Granulated sugar100 g
- Honey225 g
- Unsalted butter225 g
- Heavy cream120 g
- Egg yolk1
- Egg1
- Sea saltas needed
Ingredients
- 1. Pre-heat oven - 175°C / 350°F
- 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, 175°C / 350°F
- 7. Add walnuts to a clean baking sheet
- 8. Bake until toasted - approx 5 min, 175°C / 350°F
- 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 bowl with melted sugar
- 15. Whisk until smooth
- 16. Carefully pour caramel into pie dish
- 17. Bake until light golden - approx 40 min, 175°C / 350°F
- 18. Let cool onto cooling rack
- 19. Sprinkle with sea salt
- 20. Slice
Method
Make this recipe in the Fresco Recipes App
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