Pecan Pie is my absolute favorite holiday pie. However, the price of pecans has shot through the roof. Apparently China has a taste for pecans now and demand is high. It was hard to justify buying pecans when I had a giant bag of walnuts in my freezer. I thought I had thought of something new when I decided to switch out Pecans for Walnuts in a pie recipe.
Alas, many other walnut lovers have put them in a pie before.
I served this pie for Thanksgiving and it was a hit. If you are looking for something a little different to serve for your upcoming holiday parties give this a try. It is not overly sweet and tastes wonderful.
Adapted from this recipe
3 ducks eggs or 4 large chicken eggs
1/4 t. salt
3/4 c. white sugar
2 t. vanilla extract
3/4 c. light corn syrup
2 c. walnut halves
1/4 c. butter, mostly melted, a few chunks are OK
1/2 of a Pâte Sucrée dough recipe
Preheat the oven to 400 degrees Fahrenheit. Roll out the dough and place in a 9 inch pie dish or a tart pan. Spread the walnuts in the bottom of the pie dish on top of the dough. Whisk together the rest of the ingredients in a bowl and pour over the walnuts.
Bake the pie for 10 minutes at 400 degrees and then turn down the oven to 300 degrees Fahrenheit and bake for another 35 minutes or until set. Let cool for at least an hour or several hours while you go see a movie!
November 30, 2013
This entry was posted in baking, desserts, holidays, pies and tagged holiday pie, pecan pie, Thanksgiving, walnut pie.