Malted Walnut Pie

Yes this pie is square and not round.  Twice, I made this recipe in a round pie pan, and it was very difficult to cut, and serve.  So a gave it a go in a square pan that I lined with the most amazing parchment paper(the one mentioned in my post from August 20,2015). It releases so beautifully!  Now, you can cut this like a bar into nice small square pieces.  On Thanksgiving, it makes if perfect for everyone to take a taste, or one small bite, without having a whole piece of pie.  

If you are a nut pie fan, like I am, you will absolutely want to try this recipe!  It is similar in structure, to some other nut pies you may have made, but the huge difference is in the taste! The combination of the graham cracker crust, lined with white chocolate, then walnut and malty goodness.  All I can say is totally YUM!

As Always,

ENJOY!

Recipe from: Bon Appetit, November 2013

Ingredients

SERVINGS: 8

Graham Cracker Crust

• 14 graham crackers (about 8 oz.)
• 2 tablespoons raw sugar or granulated sugar
• 1 tablespoon all-purpose flour
• ½ teaspoon kosher salt
• 8 tablespoons (1 stick) unsalted butter, melted, slightly cooled

Filling And Assembly

• 2 cups walnuts
• 4 oz. white chocolate, melted
• 3 large eggs
• ¾ cup light corn syrup
• ⅔ cup (packed) light brown sugar
• ¼ cup plus 2 Tbsp. barley malt syrup
• ¼ cup malted milk powder
• 1 tablespoon malt vinegar
• ¾ teaspoon kosher salt
• ½ teaspoon vanilla extract
• ¼ cup (½ stick) unsalted butter
• Unsweetened whipped cream (for serving, optional)

Preparation

Graham Cracker Crust

• Place a rack in middle of oven and preheat to 325°. Pulse graham crackers in a food processor until very fine crumbs form (you should have about 2 cups). Add raw sugar, flour, and salt and pulse to combine. Add butter and pulse until mixture is the consistency of wet sand.
• Transfer mixture to a 9” pie dish. Using a measuring cup, press firmly onto bottom and up sides of dish. Place pie dish on a rimmed baking sheet and bake crust, rotating halfway through, until dry and set, 20–25 minutes. Transfer pie dish to a wire rack and let crust cool.
• Do Ahead: Crust can be baked 1 day ahead. Store wrapped tightly at room temperature.

Filling And Assembly

• Toast walnuts on a rimmed baking sheet (oven should still be at 325°), tossing occasionally, until slightly darker and fragrant, 8–10 minutes; let cool.
• Pour white chocolate over cooled crust and, using a small offset spatula or the back of a spoon, spread over bottom and up sides, leaving ¼” border along edge. Let stand until chocolate is set, 20–25 minutes.
• Whisk eggs, corn syrup, brown sugar, barley malt syrup, malt powder, vinegar, salt, and vanilla in a medium bowl.
• Melt butter in a small saucepan over medium heat. Cook, stirring often, until butter foams, then browns (do not let burn), about 5 minutes. Let cool slightly. Whisk brown butter into egg mixture, then fold in walnuts.
• Place pie dish on a rimmed baking sheet and pour in filling. Bake, rotating halfway through, until set (center should not jiggle), 60–70 minutes. Transfer pie dish to a wire rack and let pie cool. Cover and chill at least 2 hours before slicing.
• Serve pie topped with whipped cream, if desired.
•