MALTED WALNUT PIE

Malted Walnut Pie image

Adding barley malt syrup offers a rounder, less-sweet note in this take on pecan pie. Look for it at health food stores.

Provided by Kierin Baldwin

Yield Makes 8 servings

Number Of Ingredients 17

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Ingredients

14 graham crackers (about 8 ounces)
2 tablespoons raw sugar or granulated sugar
1 tablespoon all-purpose flour
1/2 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, melted, slightly cooled
2 cups walnuts
4 ounces white chocolate, melted
3 large eggs
3/4 cup light corn syrup
2/3 cup (packed) light brown sugar
1/4 cup plus 2 tablespoons barley malt syrup
1/4 cup malted milk powder
1 tablespoon malt vinegar
3/4 teaspoon kosher salt
1/2 teaspoon vanilla extract
1/4 cup (1/2 stick) unsalted butter
Unsweetened whipped cream (for serving; optional)

Steps:

Place a rack in middle of oven and preheat to 325°F. 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.
Toast walnuts on a rimmed baking sheet (oven should still be at 325°F), 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 1/4" 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.
DO AHEAD: Pie can be baked (without whipped cream) 2 days ahead. Keep chilled.